Packaging for high-pressure treatments in the food industry

• Published in: Packaging technology & science Vol. 13; no. 2; pp. 63 - 71
• Main Authors: Lambert, Y., Demazeau, G., Largeteau, A., Bouvier, J.M., Laborde-Croubit, S., Cabannes, M.
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-03-2000; Wiley
• Subjects: Biological and medical sciences; food; Food industries; Food products; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; high pressure; High pressure effects; Mechanical permeability; package; Plastic products; Yield stress; Polyethylene; Nylon; Physical dressing; Plastic bag packaging; Packaging material; Food preservation; Mechanical properties; Foodstuff; Conditioning; Physicochemical properties; High pressure
• ISSN: 0894-3214; 1099-1522
• DOI: 10.1002/1099-1522(200003/04)13:2<63::AID-PTS495>3.0.CO;2-6

This study highlights some important aspects of the package, such as packaging materials suitable for high‐pressure treatments, package properties (barriers and flexibility) and package integrity. Six different types of package were tested. They consist of multilayer plastic packages (PA/PE), where thickness, permeability and stress varied at yield point and at breakage. They achieve a good heat seal and good protection from the pressure medium (water) surrounding them. Experiments were carried out at 200, 350 and 500 MPa for 30 min at ambient temperature, comparing the performance of pressurized multilayer plastic packages with untreated packages. Different simulants (water, 3% acetic acid, 15% ethyl alcohol and olive oil), in contact with the packages, were used to demonstrate the good integrity between package and foodstuff during treatment and shelf‐life. Copyright © 2000 John Wiley & Sons, Ltd.