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Polymer selection for food preservation |
J. J. WOOSTER, Dow Chemical Co., 2301 Brazosport Blvd., B-1607, Freeport, TX 77541 Through the proper selection of polymeric materials, packaging structures can be designed to significantly enhance food quality and shelf-life. At its simplest level, food packaging may provide only the simple physical barrier needed for product containment. To achieve maximum shelf-life and product freshness, though, many foods require protection from moisture, oxygen, or light. Some foods may require packaging that provides grease barrier or flavor and aroma barrier properties. The proper design of the packaging structure, including selection of polymeric materials, can help maintain the quality of the packaged food for an extended period of time. Polymers with high water vapor barrier can help keep dry foods dry so cereal and crackers do not absorb moisture and suffer loss of texture. Keeping oxygen from meats and nuts can prevent the fats in those foods from turning rancid. Packaging that provides a flavor and aroma barrier can help maintain the taste of flavored crackers and cereals. Maintaining a low oxygen concentration can help extend the shelf-life of fresh-cut produce by reducing the respiration rate of the produce. Regardless of the food being packaged, proper package design is essential to maintaining the quality of the food and keeping it safe throughout the designed shelf-life.
Session 81, Maximizing shelf life through product formulation and packaging
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