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Full-Text Articles in Engineering Science and Materials

The Effects Of Solvent Mixture On The Thermal And Mechanical Properties Of Solvent Cast Poly-Lactic Acid (Pla) Film, Jeremy Hughes Dec 2011

The Effects Of Solvent Mixture On The Thermal And Mechanical Properties Of Solvent Cast Poly-Lactic Acid (Pla) Film, Jeremy Hughes

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CH 1 ABSTRACT
The objective of this study was to investigate the effects of various solvents on the crystallinity and thermal expansion stability of PLA film. Three different PLA films were produced by the solvent casting technique; PLA in chloroform (PLA-C), PLA in methylene chloride (PLA-M), and PLA in methylene chloride: acetonitrile = 50: 50 (PLA-MA). The PLA-MA had higher % crystallinity, 46.15, than the PLA-C, 24.03, and the PLA-M, 14.25. With this increase in crystallinity, the PLA-MA had improved thermal expansion stability as shown by very low accumulated dimensional changes at 20-100 ¡C. Wide angle x-ray diffraction identified ...


Effect Of Different Oxygen Barrier Pouches On The Quality Of Retorted Carrots, Sarah Khor Aug 2011

Effect Of Different Oxygen Barrier Pouches On The Quality Of Retorted Carrots, Sarah Khor

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Thermally processed (TP) baby carrots were packaged in pouches with varying oxygen transmission rate (OTR) pouches. The pouches were four layer laminate (PET-Nylon-Barrier-CPP) with barrier layer being foil, aluminum oxide (AlOx), ethylene vinyl alcohol (EVOH), and nylon. Retort pouches were placed in boxes that were stored in an environmental chamber (43 °C, 50%RH). The objective of the study was to determine an alternative barrier retort pouch that is microwavable and still had similar barrier functions to foil for baby carrots and determine how the alternative compare with regard to shelf life. Instrumental analysis of color (L*, a*, b*) and ...


The Effect Of Barrier Properties Of Non-Foil Retort Films On Shelf Life Of Oxygen Sensitive Foods, Mahalaxmi Dharman Aug 2011

The Effect Of Barrier Properties Of Non-Foil Retort Films On Shelf Life Of Oxygen Sensitive Foods, Mahalaxmi Dharman

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A simulated food product sensitive to oxygen, which was a mixture of tomato paste, water, and corn oil (2:2:1), was filled into five different barrier coated pouches, a foil barrier and a low barrier pouch. These pouches were thermally processed at 250¡F for 30 minutes and stored in darkness under accelerated conditions (45±2¡C and 50±2%RH) for up to 180 days.
The simulant was analyzed for lipid oxidation by TBARS and lycopene degradation by colorimetry (L*,a*,b* values and Hue angle). The oxygen permeability (OP) in all the pouches increased by 5 to ...