Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 3 of 3
Full-Text Articles in Engineering
Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley
All Theses
Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range …
Combining Modified Atmosphere Packaging And Nisin To Extend The Shelf Life Of Atlantic Salmon (Salmo Salar), Dong Han
All Theses
Atlantic salmon is often used in laboratory experiments to represent marine fishes. Many researchers try to optimize the levels and dosage of preservatives to maintain the freshness and extend the shelf-life of Atlantic salmon. Little information has been provided about the effectiveness of combined method between MAP and nisin, especially on the preservation of Atlantic salmon. Strong evidences suggest that MAP associated with nisin may have a potential to improve Atlantic salmon storage quality. Preservation effectiveness of combining modified atmosphere package (MAP) and nisin on fresh Atlantic salmon was determined using various methods. Six groups of farmed Atlantic salmon were …
Relationship Between Peel Force, Opening Force, And Burst Force For A Semi-Rigid Cup And Lid, Pre- And Post-Retort, Raj Navalakha
Relationship Between Peel Force, Opening Force, And Burst Force For A Semi-Rigid Cup And Lid, Pre- And Post-Retort, Raj Navalakha
All Theses
This research determines if there is any relationship between the peel force, the opening force and the burst force for a semi-rigid cup and lid system, for pre- and post-retort conditions. It also compares the relationship (regression lines) between these forces pre- and post-retort. These seal results were studied by varying the sealing parameters of dwell time and temperature while keeping the pressure constant. Polypropylene cups and a peelable barrier retort lidding were used in this study. As compared to past research, a different peel testing technique was used to measure the peel and the opening force. The entire lid …