Date of Award
8-2012
Document Type
Thesis
Degree Name
Master of Science (MS)
Legacy Department
Packaging Science
Committee Chair/Advisor
Whiteside, William S.
Committee Member
Thomas , Ronald
Committee Member
Darby , Duncan
Abstract
An unexplored area in research is addressing how retorted food ingredients interact with retort packaging's oxygen barrier. Ten common food ingredients (whey protein isolate, soy protein isolate, bovine gelatin, fish gelatin, high molecular weight fish gelatin, water, air, oil, potato starch, and hydroxypropyl methylcellulose) were assessed to find their effect on the barrier properties of CPP, PET, and high barrier commercial retort pouches. OxySense Gen III 300 and Mocon OxTran 2/21 were used to evaluate the samples. CPP pouches were first assessed with the OxTran 2/21 and indicated that treatments affected the OTR's of the film materials. However, results from the OxySense show that there is not a difference in oxygen ingress over time. Oil increased film permeability on all pouch materials tested and allowed for a higher OTR and faster oxygen ingress.
Recommended Citation
Ward, Amanda, "THE EFFECT OF FOOD INGREDIENTS ON THE OXYGEN BARRIER PROPERTIES OF RETORT MATERIALS" (2012). All Theses. 1461.
https://tigerprints.clemson.edu/all_theses/1461