Změny vlastností polymerních obalových fólií během ošetření vysokým tlakem

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012796" target="_blank" >RIV/60461373:22330/04:00012796 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes of properties of polymer packaging films during high pressure treatment.

Popis výsledku v původním jazyce

The effect of high pressure on the polymer packaging materials was studied. Seven single material films as well as seven laminates suitable for high pressure preservation of food or commonly used as food contact layer were pressurised using the pressure600 MPa for 60 min. The effect of pressure treatment on the change of following film parameters were evaluated: mechanical properties (tensile strength, seal strength), transparency (absorbance at 450 nm and 600 nm), water vapour permeability, global migration characteristics into fat food simulants (95% ethanol and isooctane) and the transfer of food simulants (water and olive oil) into packaging materials. The obtained results confirmed the influence of high pressure treatment on functional propertiesof tested films, in some cases in rather significant level (loss of heat sealability, changes of migration levels, etc.). The obtained results need further confirmation by tests done in closer cooperation with packaging materials produce

Název v anglickém jazyce

Changes of properties of polymer packaging films during high pressure treatment.

Popis výsledku anglicky

The effect of high pressure on the polymer packaging materials was studied. Seven single material films as well as seven laminates suitable for high pressure preservation of food or commonly used as food contact layer were pressurised using the pressure600 MPa for 60 min. The effect of pressure treatment on the change of following film parameters were evaluated: mechanical properties (tensile strength, seal strength), transparency (absorbance at 450 nm and 600 nm), water vapour permeability, global migration characteristics into fat food simulants (95% ethanol and isooctane) and the transfer of food simulants (water and olive oil) into packaging materials. The obtained results confirmed the influence of high pressure treatment on functional propertiesof tested films, in some cases in rather significant level (loss of heat sealability, changes of migration levels, etc.). The obtained results need further confirmation by tests done in closer cooperation with packaging materials produce

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

545-549

Kód UT WoS článku

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EID výsledku v databázi Scopus

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