This indicates that oxygen scavenger and high-barrier packaging with OTRs ~ 0.03–0.34 cc/m² day and WVTRs ~ 0.62–7.19 g/m² day can be used for ready-to-eat meals with extended shelf life for soldiers and astronauts. Comparable results between polymeric and aluminum foil packaging were observed throughout the shelf life. OTR of polymeric packaging had no significant effect on vitamin A and vitamin E, shear force, and food color. Findings showed oxygen transmission rate (OTR) increase by 2–7 times and water vapor transmission rate (WVTR) increase by 2.5–24 times after MATS processing. Physicochemical and sensory attributes of macaroni and cheese packaged in different oxygen and water vapor transmission rates were evaluated and stored for 6 months at 37.8 ☌. Also, aluminum foil packages were processed in Allpax retort system to compare packaging performance. Ready-to-eat macaroni and cheese filled in novel oxygen scavenger and metal oxide–coated high-barrier polymer packages were processed in pilot scale 915-MHz microwave-assisted thermal sterilization system (MATS).
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |