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Washington State University, USA
Thursday November 09th, 2017 at 12:00 (Mexico City, MX; UTC -06:00)
Microwave-assisted thermal sterilization (MATS) and Pressure-assisted thermal sterilization (PATS) offer great potential for the development of high-quality shelf-stable foods. However, in order for these technologies to reach their full commercial potential, they require polymeric packaging with a high oxygen and water vapor barrier. Thermal and pressure processes cause structural changes in polymers and increase their oxygen and water vapor transmission rates (OTR and WVTR), degrading the quality of processed foods during long-term storage. Some high gas-barrier polymeric structures for in-package processing technologies are multi-layer ethylene vinyl alcohol (EVOH) or coated-polyethylene terephthalate (PET) as a core barrier film, sandwiched between layers of polyamide (PA or nylon) and polypropylene (PP) films. This webinar will highlight some of the advances in barrier packaging, process (MATS & PATS)-package-food interactions, and shelf-life of processed products in polymer packaging.
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