scholarly journals Effect of Packaging Films on the Quality of Canola Oil under Photooxidation Conditions

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Hao Sun ◽  
Li-xin Lu ◽  
Chang-feng Ge ◽  
Ya-li Tang
Keyword(s):  
Peroxide Value ◽  
Canola Oil ◽  
Transmission Rate ◽  
Zero Order ◽  
Order Kinetic ◽  
High Concentration ◽  
Packaging Films ◽  
Oxygen Transmission Rate ◽  
Oxygen Transmission

The objective of this study was to evaluate the influence of packaging films on the quality of canola oil which contains high concentration of fat under photooxidation condition and get the oxidation kinetics based on measuring the oxidation intensities including peroxide value, hexanal, and photosensitizer (chlorophyll). The canola oil was packaged by PET/CPP; KPET/PE was used for experiments. The change of light and oxygen transmission rate (OTR) of PET/CPP which was considered as the typical fatty foods packaging film under different light intensities was also tested. The results show that the peroxide value increased rapidly under light conditions and fitted the zero order kinetics; also the oxygen transmission rate had great impact on it; hexanal fitted the zero order kinetic in oil whose package of low OTR generated a lot; however package in high OTR films changed very slowly that might be dependent on the performance of hexanal through plastic films. The degradation of chlorophyll fitted the first order kinetic and decreased quickly under light but was almost independent of OTR of transparent packaging material. Light reduced the oxygen barrier properties of the films, which should be considered as the photooxidation condition (and the photooxidation condition thus should be considered).

Effect of temperature and gas composition on the shelf-life of dehydrated apricots / Efecto de la temperatura y composición de la atmósfera sobre la vida útil de albaricoques deshidratados

1999 ◽  
Vol 5 (5) ◽  
pp. 377-383 ◽  
Author(s):  
S. Simal ◽  
E.S. Sánchez ◽  
J. Benedito ◽  
Carmen Rosselló
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Transmission Rate ◽  
Principal Component ◽  
Effect Of Temperature ◽  
Order Kinetic ◽  
Gas Composition ◽  
First Order ◽  
Oxygen Transmission Rate ◽  
Oxygen Transmission

Dehydrated apricots were stored under different conditions of temperature (14, 21, 28 and 35 °C), gas composition (100% CO2, 80% N2-20%CO2 and air) and packaging material (glass and film with an oxygen transmission rate of 14.39 ± 0.88 mL/m2/day). The most representative physical and chemi cal characteristics ( L*, a*, b*, texture, water activity, sugars, moisture and SO, contents) regarding the shelf-life of dehydrated apricots were evaluated during storage. Storage temperature showed a sig nificant influence on L*, sucrose content ( p > 99%), b* ( p > 95%) and SO, content ( p > 99.9%). The rate of decrease of SO, content and L* was well described by a first order kinetic. The influence of gas composition was important to both L* and a* ( p > 95%) and SO, content ( p > 99.9%). Principal compo nent analysis showed that the first two components accounted for 100% of the total variance. The first principal component which included L*, a*, b* and SO, content accounted for 75.3% of the vari ance. Sucrose, fructose and glucose contents were chiefly involved in the second principal compo nent.

Effect of High-Barrier Packaging Films with Different Oxygen Transmission Rates on the Growth of Lactobacillus sp. on Meat Fillets

2006 ◽  
Vol 69 (4) ◽  
pp. 943-947 ◽  
Author(s):  
E. TSIGARIDA ◽  
G.-J. E. NYCHAS
Keyword(s):  
Growth Rate ◽  
Transmission Rate ◽  
Packaging Film ◽  
Packaging Films ◽  
Transmission Rates ◽  
Oxygen Transmission Rate ◽  
Microbial Association ◽  
Final Population ◽  
Equal Importance ◽  
Oxygen Transmission

The goal of this study was to determine the combined effect of (i) the oxygen transmission rate (OTR) of packaging film, often called oxygen film permeability or film permeability and (ii) temperature on the growth rate of the main prevailing organism, Lactobacillus sp., in 100% CO2-packed sterile meat fillets. Multifactorial experiments were designed to study the effect of OTR and temperature (0, 5, 8, and 10°C) on the growth rate of Lactobacillus sp. inoculated on sterile meat fillets under 100% CO2 and aerobic conditions. The packaging conditions (air or 100% CO2) and the film OTR significantly affected the growth rate of Lactobacillus sp. only at temperatures higher than 0°C. Low-permeable films with different OTRs did not affect the final population of the bacterium, but the growth rate was significantly changed. The correlation of an ephemeral microbial association with a low spoilage potential (e.g., lactic acid bacteria) or their growth retardation cannot always be assumed unless other determinants (e.g., OTR) of equal importance are taken into account. The present study provides information that can be of benefit to industry and the consumer.

Measurement of oxygen transmission rate through foamed materials for bottle closures

2009 ◽  
Vol 23 (1) ◽  
pp. 27-33 ◽  
Author(s):  
Maria F. Poças ◽  
Belmiro Ferreira ◽  
Joel Pereira ◽  
Timothy Hogg
Keyword(s):  
Transmission Rate ◽  
Oxygen Transmission Rate ◽  
Oxygen Transmission

Opto-chemical method for ultra-low oxygen transmission rate measurement

2009 ◽  
Author(s):  
M. Tscherner ◽  
C. Konrad ◽  
A. Bizzarri ◽  
M. Suppan ◽  
M. Cajlakovic ◽  
...  
Keyword(s):  
Chemical Method ◽  
Transmission Rate ◽  
Rate Measurement ◽  
Low Oxygen ◽  
Oxygen Transmission Rate ◽  
Oxygen Transmission
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