|
KMID : 0380620150470010063
|
|
Korean Journal of Food Science and Technology
2015 Volume.47 No. 1 p.63 ~ p.69
|
|
|
Analysis of the Causes of Deformation of Packaging Materials Used for Ready-to-Eat Foods after Microwave Heating
|
|
Yoon Chan-Suk
Hong Seung-In
Cho Ah-Reum
Lee Hwa-Shin
Park Hyun-Woo
Lee Keun-Taik
|
|
|
Abstract
|
|
|
|
The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.
|
|
|
KEYWORD
|
|
|
RTE foods, microwave oven, packaging material, deformation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|