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

Ayvaz, Huseyin
http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846

Abstract Details

2010, Master of Science, Ohio State University, Food Science and Nutrition.
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 Processed pouches were stored at 25 and 37 °C and withdrawn over 12 weeks of storage on a periodical basis and analyzed for color, β-carotene, and total mesophilic aerobic count.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.
Bala Balasubramaniam (Advisor)
Melvin Pascall (Committee Member)
John Litchfield (Committee Member)
Food Science

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Citations

  • Ayvaz, H. (2010). Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846

    APA Style (7th edition)

  • Ayvaz, Huseyin. Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots. 2010. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846.

    MLA Style (8th edition)

  • Ayvaz, Huseyin. "Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots." Master's thesis, Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846

    Chicago Manual of Style (17th edition)

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