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