Volume : 2, Issue : 7, July - 2013
Evaluation of PATP Impact on Aesthetic Qualities of Food Packaging Materials
Veronica Filimon, Maricica Stoica, Daniela Borda, Petru Alexe
Abstract :
The impact of PATP (pressure–assisted thermal processing) treatment on the aesthetic qualities of some food packaging materials was studied. Different commercially packaging films, such as: 5PAO/EVE 60, GVA 70 and GVA 150 were pressurized at 600 MPa for 10 min, at temperature of 70 °C. The results showed that the combined pressure–heat treatment can alter the aesthetic qualities of the tested food packaging materials. Opaque areas and bubbles were a general consequence of the pressure–assisted thermal processing of multilayer polymeric films.
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Download PDF Journal DOI : 10.15373/2249555XCite This Article:
Veronica Filimon, Maricica Stoica, Daniela Borda, Petru Alexe / Evaluation of PATP Impact on Aesthetic Qualities of Food Packaging Materials / Global Journal For Research Analysis, Vol:2, Issue:7 July 2013