scholarly journals The influence of printing, lamination and high pressure processing on spot color characterisation

2019 ◽  
Vol 13 (3) ◽  
pp. 218-225
Author(s):  
Renata Tomerlin ◽  
Mario Tomiša ◽  
Damir Vusić
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
New Technologies ◽  
High Pressure Processing ◽  
Flexible Material ◽  
Flexible Packaging ◽  
The Subject ◽  
The Individual ◽  
Guidelines And Recommendations ◽  
Spot Color

The food industry has recognized the important role that multi-layered, flexible packaging materials play and it uses them extensively within the packaging processes. Trends within food processing and packaging continuously encourage manufacturers to develop new technologies which extend a product’s shelf-life. The samples that were the subject of research described in this paper are retort stand-up pouches made of multi-layered flexible material, the layers of which have been bonded with a laminating process that aims to both extend a product’s shelf-life and stability, permitting the final processing of the finished product under aggressive regimes. It is intended that packaging, when subjected to graphic reproduction and high pressure processing, shall remain unchanged in all aspects, in particular the visual aspect that is the subject of the research. The samples were printed on polyester film (PET) using a rotogravure printing technique and laminated on aluminum (Al), oriented polyamide (OPA) and finally on inner polypropylene (PP) layers. The sample was monitored for the Vegeta Blue spot colorimetric difference in the CIE L*a*b* space throughout the individual graphic reproduction phases and the final high pressure processing (HPP) of the finished product. The goal is to determine the size of the spot color colorimetric difference (Δ????????∗) in relation to the defined formula and the established standard. On the basis of measured results, guidelines and recommendations for the correction and quality assessment of spot color reproduction throughout the entire process were defined, with the goal to minimize any deviation to the lowest possible level.

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages

2019 ◽  
Vol 119 ◽  
pp. 920-930 ◽  
Author(s):  
Luís Marangoni Júnior ◽  
Marcelo Cristianini ◽  
Marisa Padula ◽  
Carlos Alberto Rodrigues Anjos
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Flexible Packaging

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 498-505 ◽  
Author(s):  
K. Evert-Arriagada ◽  
M.M. Hernández-Herrero ◽  
B. Guamis ◽  
A.J. Trujillo
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing ◽  
Commercial Application ◽  
Fresh Cheese

scholarly journals Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 57-61
Author(s):  
Markéta Adamcová ◽  
Vincent van Andel ◽  
Jan Strohalm ◽  
Milan Houška ◽  
Rudolf Ševčík
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Storage Period ◽  
High Pressure Processing ◽  
Processing Plant ◽  
Microbial Count ◽  
Natural Antimicrobials ◽  
Natural Sources ◽  
Cooked Ham ◽  
Potassium Lactate

The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL<sup>®</sup> Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry.

scholarly journals Effect of high pressure processing on the safety, shelf life and quality of raw milk

2019 ◽  
Vol 52 ◽  
pp. 325-333 ◽  
Author(s):  
Alexandros Ch. Stratakos ◽  
Elena S. Inguglia ◽  
Mark Linton ◽  
Joan Tollerton ◽  
Liam Murphy ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Raw Milk ◽  
High Pressure Processing
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