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  • 2000-2004  (7)
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Modeling the Water Barrier Properties of Nylon Film Intended for Food Packaging Applications (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This paper presents a mathematical model able to predict the water barrier properties of nylon film as a function of the water activity at the upstream and downstream side of the film. To validate the model, water sorption and permeation tests were conducted at 25 °C. The fitting and predictive ability of the proposed model was successfully tested by fitting the model to the sorption data and by predicting the nylon water permeability coefficient, respectively. The implications of the adopted approach on practical aspects of packaging were pointed out by comparing the nylon water barrier properties as evaluated by means of a permeation test and that in the real working conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09647.x
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  • 2
    Electronic Resource
    Electronic Resource
    Modeling of Hexanal Sorption Kinetic in an Aldehydes Scavenger Film Intended for Food Packaging Applications (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A mathematical model aimed to predict the hexanal sorption kinetic into an aldehyde scavenger film is presented. The proposed model is based on the assumption that the sorbed hexanal molecules are in part randomly dispersed into the polymeric matrix and in part chemically bonded to the polymeric matrix. To validate the model hexanal sorption kinetics were determined at 25°C and at 3 different hexanal activity. The proposed model satisfactorily fits the experimental data suggesting that hexanal absorption by the active film is a complex phenomenon involving both chemical reaction and physical reversible absorption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08799.x
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  • 3
    Electronic Resource
    Electronic Resource
    Shelf Life Prediction of Cereal-based Dry Foods Packed in Moisture-sensitive Films (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A mathematical model able to predict the storage life of cereal-based dry foods is presented. The developed model was used to assess the influence on the shelf life of cereal-based dry products of both the water barrier properties of the package and the affinity of the packed food with water. Three different cereal-based dry foods and 3 different polyamide films were investigated. It was found that the shelf life of the investigated food s, as predicted by means of the proposed model, could be overestimated by about 90% if the dependence of water permeability coefficient on water activity inside and outside the package is neglected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09642.x
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  • 4
    Electronic Resource
    Electronic Resource
    Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging Applications (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The aim of this work is to develop a mathematical model to predict the lysozyme release kinetics from crosslinked polyvinylalcohol (PVOH) into an aqueous solution. The model was developed by taking into account both the diffusion of water molecules into the polymeric film and the counter-diffusion of the incorporated antimicrobial agent from the film into the aqueous solution. In particular, it was considered that the lysozyme release from a swelling polymer could be regarded as “anomalous diffusion” with moving boundary conditions. The water sorption kinetics of 4 films, differing for the degree of crosslink, were determined at ambient temperature (25 °C). The results obtained by fitting the model to the experimental data are satisfactory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09651.x
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  • 5
    Electronic Resource
    Electronic Resource
    Modeling the Spaghetti Hydration Kinetics During Cooking and Overcooking (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A mathematical model to predict the hydration kinetics of spaghetti during cooking and overcooking is presented. The phenomena involved during the hydration process, such as starch crystalline domains melting kinetics, water diffusion, macromolecular matrix relaxation kinetics, and “residual deformation” release kinetics, were separately described. To validate the developed model, water sorption tests on commercially available spaghetti strands were run at 100 °C. In particular, the weight, diameter, and length of spaghetti strands were monitored over a period of 200 min. The fitting and predictive ability of the model was successfully tested, corroborating the validity of the approach used to derive the model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09645.x
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  • 6
    Electronic Resource
    Electronic Resource
    Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : We present a mathematical model to predict the oxygen-permeability coefficient of nylon film as a function of the water activity at the upstream and downstream side of the film. To validate the model, oxygen-permeability tests were conducted at 25 °C. The fitting and predictive ability of the proposed model was successfully tested by fitting and predicting the oxygen-permeability coefficient. The obtained results point out the need for a more accurate analysis of the oxygen and water-transport phenomena in the case of water-sensitive packaging films like nylon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07011.x
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  • 7
    Electronic Resource
    Electronic Resource
    Naringinase Immobilization in Polymeric Films Intended for Food Packaging Applications (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : We present a method of obtaining a food-grade active film able to reduce the naringin content of grapefruit juices during storage by a direct interaction with the product. The active film consists of a crosslinked matrix in which naringinase was completely immobilized. The proposed method was tested by first assessing the efficacy of the immobilization procedure and then evaluating the capability of the active film to reduce the naringin concentration in standard solutions. Results indicate that the developed active film has commercial potential to improve the sensory properties of grapefruit juices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07016.x
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