Study on the changes induced by the Pressure-Assisted Thermal Processing (PATP) in polymer films used as packaging by the meat industry

8th Conference on Material Science and Engineering

工业技术（总论）;材料科学

Filimon, V.^1 ; Borda, D.^2 ; Guru, G.^3 ; Butan, S.^4 ; Alexe, P.^2 ; Stoica, M.^1

Cross-Border Faculty, Dunarea de Jos University of Galati, Domneasca Street 47, Galati

RO-800008, Romania^1

Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 47, Galati

RO-800008, Romania^2

Faculty of Engineering, Dunarea de Jos University of Galati, Domneasca Street, 47, Galati

RO-800008, Romania^3

Faculty of Sciences and Environment, Dunarea de Jos University of Galati, Domneasca Street, 47, Galati

RO-800008, Romania^4

关键词: 10 minutes;    Barrier films;    Meat industry;    Mechanical and thermal properties;    Multi-layered;    Multilayer polymer films;    Pressure-assisted thermal processing;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/485/1/012007/pdf
DOI  :  10.1088/1757-899X/485/1/012007

来源: IOP

【 摘 要 】

The purpose of this study was to assess the changes induced by pressure-assisted thermal processing (PATP) treatment in two multilayer polymer films used as packaging material by the meat industry. The changes induced by the treatment at 600 MPa, 70 °C for 10 minutes on the structural, mechanical and thermal properties of two multilayer polymer films (Pev-70 coextruded high barrier multilayer film with the structure PA / EVOH / PA / PE and Pob-60 combination of biaxially oriented polyamide with a co-extruded barrier film of the polyethylene / EVOH / m-polyethylene structure) were studied. Numerous changes induced by the PATP treatment on the structural, mechanical and thermal properties of the two multi-layered polymer films used as packaging materials in the meat industry have been identified. The choice of a packaging material according to the PATP treatment requires a better understanding of all the changes induced by this treatment. So, this study has preliminarily identified a part of those changes that occurs and could irreversible affect the quality of foods.