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Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63554358" target="_blank" >RIV/70883521:28110/22:63554358 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=238_2020-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=238_2020-CJFS</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.17221/238/2020-CJFS" target="_blank" >10.17221/238/2020-CJFS</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality

  • Original language description

    Low-density polyethylene (LDPE) film was developed with a mixture of reference LDPE and rice bran (RB). Three mixtures of 5, 10, and 15% RB were used for the LDPE film preparation. The films were analysed for the physicomechanical properties before microwave heating (MH) and after MH and packaged milk quality was analysed regarding MH and pasteurisation. After MH, the physicomechanical properties of the material change significantly. LDPE film containing 15% RB was created to beat changes in tensile strength, elongation at break, bursting strength, and water vapour transmission rate (WVTR). The total migration of tested packaging materials was within the agreeable limit and after MH it also was within the permissible limit. Four different simulators were used to create food categories. These food simulators included distilled water, 3% acetic acid, 50% alcohol (ethanol), and n-heptane. The obtained results display that the total migration of food packages is dependent on the MH period, package material, and the simulator.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Others

  • Publication year

    2022

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Czech Journal of Food Sciences

  • ISSN

    1212-1800

  • e-ISSN

  • Volume of the periodical

    40

  • Issue of the periodical within the volume

    2

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    7

  • Pages from-to

    102-108

  • UT code for WoS article

    000792766700004

  • EID of the result in the Scopus database

    2-s2.0-85130169999