This work reports some results of an experimental study on the permeability and thermal behaviour of commercial Polypropylene (PP) film used for fresh-cut potatoes packaging. The permeability of PP material was tested and studied using O2, CO2 and N2 pure gases and different mix of them, normally used for modified atmosphere packaging (MAP) in comparison to Air, in order to understand if it will be possible to extend the shelf life of food product designed for catering field. The temperature influence (from 5 to 40°C) on permeability data, was analyzed before and after 4, 8, 12, 15 and 20 days of food contact, pointing out the dependence between temperature and gas transmission rate (GTR), solubility (S), diffusion coefficient (D) and time lag (tL) parameters. The activation energies of the permeation at the tested different gases were determined. Moreover, the thermal behaviour of packaging was studied by Differential Scanning Calorimetry (DSC) and Thermogravimetric analysis (TG) to well understand the structural stability of the polymer used in the experiments. Moreover, FTIR/ATR spectroscopy analysis was also performed, in order to study the eventual influence of the food contact on the chemical characteristics of the polymer films.

Valentina Siracusa, Ignazio Blanco, Santina Romani, Marco Dalla Rosa (2012). GAS PERMEABILITY AND THERMAL BEHAVIOUR OF POLYPROPYLENE FILMS USED FOR FRESH-CUT POTATOES PACKAGING: A CASE STUDY. Dijon : IUT Dijon Université de Bourgogne.

GAS PERMEABILITY AND THERMAL BEHAVIOUR OF POLYPROPYLENE FILMS USED FOR FRESH-CUT POTATOES PACKAGING: A CASE STUDY

SIRACUSA, VALENTINA MANUELA;ROMANI, SANTINA;DALLA ROSA, MARCO
2012

Abstract

This work reports some results of an experimental study on the permeability and thermal behaviour of commercial Polypropylene (PP) film used for fresh-cut potatoes packaging. The permeability of PP material was tested and studied using O2, CO2 and N2 pure gases and different mix of them, normally used for modified atmosphere packaging (MAP) in comparison to Air, in order to understand if it will be possible to extend the shelf life of food product designed for catering field. The temperature influence (from 5 to 40°C) on permeability data, was analyzed before and after 4, 8, 12, 15 and 20 days of food contact, pointing out the dependence between temperature and gas transmission rate (GTR), solubility (S), diffusion coefficient (D) and time lag (tL) parameters. The activation energies of the permeation at the tested different gases were determined. Moreover, the thermal behaviour of packaging was studied by Differential Scanning Calorimetry (DSC) and Thermogravimetric analysis (TG) to well understand the structural stability of the polymer used in the experiments. Moreover, FTIR/ATR spectroscopy analysis was also performed, in order to study the eventual influence of the food contact on the chemical characteristics of the polymer films.
2012
Proceedings of 2nd International Meeting on Material/Bioproduct Interaction
1
2
Valentina Siracusa, Ignazio Blanco, Santina Romani, Marco Dalla Rosa (2012). GAS PERMEABILITY AND THERMAL BEHAVIOUR OF POLYPROPYLENE FILMS USED FOR FRESH-CUT POTATOES PACKAGING: A CASE STUDY. Dijon : IUT Dijon Université de Bourgogne.
Valentina Siracusa; Ignazio Blanco; Santina Romani; Marco Dalla Rosa
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/390613
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact