Microstructural changes of some multilayer polymer films applied in patp food treatment

Authors:
Veronica (Filimon) Diaconu, Maricica Stoica, Petru Alexe, Daniela Borda

Volume 19, Issue 1;
Pages: 79-82;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Pressure Assisted Thermal Processing (PATP) provides an alternative to classical processing that can provide safe products without loss of sensory quality or nutrients. The objective of the present work was to study the behaviour of two commercially available multilayer polymeric films exposed to PATP treatment in order to assess their usefulness as food packaging materials. The microstructural changes during the treatment were monitored by Scanning Electron Microscopy (SEM). Two commercially multilayer polymeric films: I (combination of biaxially oriented polyamide with coextruded barrier film of the structure PE/EVOH/PE) and II (coextruded high barrier multilayer film with the structure PA/EVOH/PA/PE) were PATP treated (600 MPa for 10 min. at 70°C). The surface topography was evaluated after the PATP and compared to the control samples. The results showed that the combined pressure-heat treatment can compromise the integrity of tested multilayer films..
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