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Paper Information

Journal:   IRANIAN POLYMER JOURNAL (ENGLISH)   JANUARI 2005 , Volume 14 , Number 1 (55); Page(s) 5 To 13.
 
Paper: 

EVALUATION OF CHANGES IN PROPERTIES OF PA/PE FILM USED FOR VACUUM-PACKED LACTIC ACID CHEESE

 
 
Author(s):  STEINKA I.*
 
* Department of Commodity and Cargo Sciences, Gdynia Maritime Academy, 81-225 Gdynia, Morska 81-87, Poland
 
Abstract: 
The subject of research was to assess the changes of properties of PA/PE packaging used for vacuum packing of lactic acid cheese. The influence of storage time, low temperature and the presence of lactic acid, produced by lactic fermentation bacteria, on the packaging features such as barrier properties towards water vapour and the degree of swelling are investigated. The assessment comprised a period of 14 days of cheese storage at temperature 4±2°C. At the same time, the tests in model conditions were conducted, consisting in storage of the packaging filled with solutions of lactic acid and distilled water at this temperature. The results showed that during period of 14 days of lactic acid cheese storage, an increase and a decrease in the permeability of PA/PE packaging coming from the stored cheese had occured. The results achieved from the study revealed a differentiation in the permeability and the degree of swelling of films coming from the cheese vacuum packing and packaging of bags filled with lactic acid. The study revealed the influence of even a small fluctuation of acidity on the level of changes in water vapour permeability of the film in model conditions. In packages taken from the refrigerated lactic acid cheese a significant dynamics was discovered in the increase in degree of swelling up to 7 days of storage in comparison to the results achieved in model conditions. The study shows that lactic acid is not the only factor determining the dynamics in the changes in permeability of the films during storage of the cheese.
 
Keyword(s): PA/PE FILM, PERMEABILITY, SWELLING COEFFICIENT, LACTIC ACID CHEESE
 
References: 
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