38-3 |
Novel processing technologies and packaging: Effects of ultra high pressure and pasteurizing doses of irradiation |
G. SADLER1, B. Blakistone2, M. Lau2, J. J. Rodriguez3, D. D. H. deBraucourt4, D. R. Sepulveda3, G. V. Barbosa-Cánovas3, and J. E. Marcy5. (1) National Center for Food Safety & Technology, Illinois Institute of Technology, 6502 S. Archer Rd., MF-338, Summit-Argo, IL 60501-1933, (2) Center for the Development of Research Policy & New Technologies, National Food Processors Assn., 1350 I St. N.W., Washington, DC 20005, (3) Dept. of Biological Systems Engineering, Washington State Univ., PO Box 646120, Pullman, WA 99164, (4) ESITPA, 19 rue Victor Hugo, 40 000 Mont de Marsan, France, (5) Dept. of Food Science & Technology, Virginia Polytechnic Institute & State Univ., 118 FST Bldg., Blacksburg, VA 24061 Ionizing radiation and ultra high pressure processing are both able to produce ³ 5 log reductions in spoilage and pathogenic bacteria without substantially affecting the flavor quality of packaged foods treated by these processes, but changes in characteristics of the package are potentially possible. Irradiation changes are able to make positive and negative contributions to polymer stability, aroma and use properties. The impact of £ 10 kGy irradiation treatment on polymer safety, quality and performance is discussed for a number of common barrier and food-contact polymers. At 10kGy, there are no major shifts in oxygen, organic vapor and moisture barrier of polymers. Changes in bulk properties are negligible. The total of all radiolytic constituents is £ 0.6 picomoles, with H2, CO2, H2O, CH4, and CO constituting the principal radiolytic products. Ultra high pressure (UHP) is being used commercially in the processing of refrigerated high and low acid foods and research is underway for application to shelf stable foods. The process may be applied directly to foods within the pressure chamber or to packaged foods. Much more research time has been spent examining food processing with UHP than assessing packages post-processing. Packaging studies that have been reported examined pressures below 50 KSI (ca. < 400 mPa). The present studies began by studying effects of 100KSI for 5 minutes on high barrier structures for selected liquid and solid foods. Film mechanical properties evaluated included modulus of toughness, ultimate seal strength, yield strength, elongation, tensile modulus, and ultimate tensile strength. Packages were also evaluated for microleaks. No quantifiable effects of UHP were observed, though qualitative changes were noted. Studies are continuing to evaluate product effects on film mechanical properties as well as long term effects during refrigerated shelf life of those products.
Session 38, Exploring the limits of packaging: Role of emerging technologies
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