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Packaging requirements for pulsed el...

Ayhan, Zehra.

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Packaging requirements for pulsed electric field processed orange juice.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Packaging requirements for pulsed electric field processed orange juice./
Author:	Ayhan, Zehra.
Description:	197 p.
Notes:	Adviser: Qinghua Howard Zhang.
Contained By:	Dissertation Abstracts International61-08B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9982519
ISBN:	0599912634

Packaging requirements for pulsed electric field processed orange juice.
Ayhan, Zehra.

Packaging requirements for pulsed electric field processed orange juice. - 197 p.

Adviser: Qinghua Howard Zhang.

Thesis (Ph.D.)--The Ohio State University, 2000.

Package forming parameters, seal integrity and package compatibility with foods are important issues in food packaging. These issues influence performance of packages. The shelf life, quality and safety of foods heavily depend on the performance of food packages.

ISBN: 0599912634Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Packaging requirements for pulsed electric field processed orange juice.
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020 $a 0599912634
035 $a (UnM)AAI9982519
035 $a AAI9982519
040 $a UnM $c UnM
100 1 $a Ayhan, Zehra. $3 1256785
245 1 0 $a Packaging requirements for pulsed electric field processed orange juice.
300 $a 197 p.
500 $a Adviser: Qinghua Howard Zhang.
500 $a Source: Dissertation Abstracts International, Volume: 61-08, Section: B, page: 3918.
502 $a Thesis (Ph.D.)--The Ohio State University, 2000.
520 $a Package forming parameters, seal integrity and package compatibility with foods are important issues in food packaging. These issues influence performance of packages. The shelf life, quality and safety of foods heavily depend on the performance of food packages.
520 $a The thermoforming process was optimized to improve the quality and uniformity of semirigid food packages produced by a Benco aseptic packaging machine. Analysis of wall thickness data obtained for the thermoforming parameters (forming temperature, forming air pressure and heating time) used in this study showed that wall thickness was significantly (4 ≤ 0.05) affected by forming temperature, pressure and heating time. Forming temperature was found to be the principle parameter influencing wall thickness distribution in a plug-assist thermoforming operation. The optimum operating conditions of the packaging machine for this thermoforming process are: 146–156°C for forming temperature, 2–4 bars for air-forming pressure and 74–97 seconds for heating time.
520 $a Seal integrity of plastic food packages was evaluated using non-contact, immersion type ultrasonic testing in pulse-echo mode using high frequency sound waves. Ultrasonic signals, or echoes, reflected by the seal were used to develop A-scan and C-scan presentations. Discontinuities in the seal, short seal, non-bonded areas, imbedded foreign matter such as wire and Teflon in the seal, contaminated seal and abrasion resulted in reduced signal strengths or amplitudes. Pictures taken with optical microscopy demonstrated that signal amplitude was relatively high when the seal area was uniform.
520 $a Effects of packaging materials as well as pulsed electric field (PEF) processing and storage conditions on orange juice flavor, color and vitamin C were investigated using a pilot plant scale integrated PEF processing and glove box packaging system. Single strength orange juice was treated with PEF at electric field strength of 35 kV/cm for 59μs and filled into sanitized bottles of glass, polyethylene terepthalate (PET), high density polyethylene (HDPE) and low density polyethylene (LDPE) in a sanitized glove box. Among plastic materials tested, PET was comparable to glass in terms of retention of flavor, color and vitamin C of PEF treated orange juice. PEF processed orange juice in glass and PET bottles had a shelf life of more than 16 weeks at 4°C storage. It is recommended to select compatible packaging material to maintain benefits of PEF processing during storage.
590 $a School code: 0168.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Packaging. $3 1025152
650 4 $a Plastics Technology. $3 1023683
690 $a 0359
690 $a 0549
690 $a 0795
710 2 0 $a The Ohio State University. $3 718944
773 0 $t Dissertation Abstracts International $g 61-08B.
790 $a 0168
790 1 0 $a Zhang, Qinghua Howard, $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9982519