100B-12 |
The effect of high-pressure processing on sorption behavior of the selected flexible food packaging structures |
C. CENGIZ1, R. J. Hernandez1, and K. Kizilkaya2. (1) School of Packaging, Michigan State University, E.Lansing, MI 48823, (2) Statistical Consulting Center, Michigan State University, E.Lansing, MI 48823 While extensive research has demonstrated the effectiveness of high pressure processing (HPP) on inactivation of vegetative bacteria for processing refrigerated foods, less information is available on the role and use of plastic packaging materials for HPP of prepackaged food. Objective of work was to investigate the influence of HPP on the sorption behavior the flexible packaging structures used in the process. The following flexible plastic structures were evaluated: PP, PE/nylon/EVOH/PE, and Metallized PET/EVA/LLDPE. Pouches were made, filled with liquid food simulants liquids (FSL), and high pressure processed. Acid (3% acetic acid) and low-acid (10 % ethanol) food simulants were prepared containing 0.164 g/L of d-limonene. HPP was carried out in batches using a pilot scale high-pressure food processor (QFP-6, Flow Autoclave Systems, Columbus, OH) at 800 MPa for 10 minutes at 60°C.D-limonene sorbed in the plastics was determined before and after the treatment both in the FSL and plastic phase using dynamic thermal stripper-thermal desorption and GC. Control samples were analyzed at 40 and 60°C. Results of this study indicated that the moiety sorption by PP and PE/Nylon/EVOH packaging structures were not significantly affected by HPP. However, Metallized- PET was significantly affected in concentration of d-limonene compared to HP-treated and untreated samples by HPP as a function of time. Sorption amount of d-limonene by the pouches was dependent on the type of food simulant and type of polymer. Sorption by Metallized- PET and PE-EVOH was lower than PP. Pouches reached equilibrium in shorter times at the higher temperature compared to the lower temperature. Temperature decreased the solubility of d-limonene by 5%. The information about sorption behavior of d-limonene in HPP of prepackaged food contributes to better understand the behavior of flexible packaging structures in HPP.
Session 100B, Food Packaging
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