Year: 2014
Type: dissertation
Abstract: Nowadays, many foods are packaged in plastic bags and heat treated within its container. The goal of this study is to validate, sensory and physically, a PP/PA plastic bag for using with food and his following heat treatment. In heat treatment resistance test, distilled water was used as food simulant. Meanwhile, for the sensory test it was used the same simulant and potato (Solanum tuberosum) was the food example. Thermal resistance test was carried out at during 2hr at 70˚C and during 2hr at 100˚C. For the sensory analysis the heat treatment was performed at 100˚C during different analytical times: 2min, 6min and 8min. Global results show us, that not all bags can bear conditions at 100˚C during 2hr. In this situation, the package may have tears and losses in any of their joints. This fact contradicts the maximum conditions that manufacturer guarantees us (115˚C during 2hr). On the other test, there is a difference of 99 % confidence in the treated water flavorings at 100˚C during 8min. The potatoes begin to have a sensory defect from those same conditions: at 100˚C, 8min. In a sterilization heat treatment this plastic bag could accentuate these flaws in the food
Authors: Villarroel Alvarez, Juan Pablo
Language: Spanish
Topic: Polymer Science and PVC
Subfield: Polymers and Plastics
Field: Materials Science
Domain: Physical Sciences
Open Access status: green
OpenAlex ID: W59622983