Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots

Bibliographic Details
Main Author:	Ayvaz, Huseyin
Language:	English
Published:	The Ohio State University / OhioLINK 2010
Subjects:	Food Science
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846

id	ndltd-OhioLink-oai-etd.ohiolink.edu-osu1281125846
record_format	oai_dc
spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu12811258462021-08-03T06:00:16Z Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots Ayvaz, Huseyin Food Science Pressure-assisted thermal processing (PATP) is an alternative sterilization technique where elevated pressures (500-700 MPa) and temperatures (90-120 °C) are used for a short time to sterilize low-acid foods. In this research, the influence of barrier properties of packaging materials and storage conditions on selected quality attributes of PATP-treated baby carrots were evaluated. Carrots were vacuum packaged in three different pouches (Nylon/EVOH/EVA, Nylon/EVA and metallized polyester). Pouches were preheated and then immediately processed at 600 MPa and 110 °C for 10 minutes using a pilot scale high pressure food processor. Processed pouches were stored at 25 and 37 °C and withdrawn over 12 weeks of storage on a periodical basis and analyzed for color, β-carotene, and total mesophilic aerobic count. Oxygen transmission rates (OTR), water vapor transmission rates (WTR), melting point and enthalpy of fusion of the packages were evaluated. Dissecting and scanning electron microscope pictures were utilized to document the impact of processing on the packages. Results indicated that chosen processing parameters resulted in shelf stability of processed samples during 12 weeks storage at 25 and 37 °C. Packaging type, storage time and temperature significantly influenced (p < 0.05) product color and β-carotene content. Nylon/EVOH/EVA laminate pouch was the best pouch in terms of preserving color and β-carotene content of the carrot samples. The metallized polyester pouches were damaged by the PATP treatment. Following 12 weeks of storage increased the OTR of metallized polyester packages drastically (approximately 25 times at 25 °C and 45 times at 37 °C storage), which resulted in considerable changes (p < 0.05) in color and β-carotene content of the carrot samples. After 12 weeks of storage at 37 °C, Nylon/EVA, Nylon/EVOH/EVA and metallized polyester packages lost approximately 100, 36 and 100 % of β-carotene content, respectively. The red color of the carrot samples was reduced by 20, 87 and 72 % for Nylon/EVOH/EVA, Nylon/EVA and metallized polyester, respectively. There were slight changes in the melting points of the some polymers after PATP treatment. EVOH in Nylon/EVOH/EVA and polyethylene in metallized polyester pouch experienced significant decreases (p < 0.05) in the enthalpy of fusion values. Thermal analyses indicated a structural change in the polymers following PATP treatment. In summary, our study demonstrated the importance of utilizing high barrier packaging material for preserving quality attributes of PATP-treated carrots. 2010-09-29 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846 http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Food Science
spellingShingle	Food Science Ayvaz, Huseyin Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots
author	Ayvaz, Huseyin
author_facet	Ayvaz, Huseyin
author_sort	Ayvaz, Huseyin
title	Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots
title_short	Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots
title_full	Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots
title_fullStr	Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots
title_full_unstemmed	Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots
title_sort	influence of packaging material and storage conditions on the quality attributes of pressure-assisted thermally processed carrots
publisher	The Ohio State University / OhioLINK
publishDate	2010
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846
work_keys_str_mv	AT ayvazhuseyin influenceofpackagingmaterialandstorageconditionsonthequalityattributesofpressureassistedthermallyprocessedcarrots
_version_	1719429260946440192

Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots

Similar Items