INNOVATIONS IN PACKAGE SYSTEMS FOR HEAT PROCESSED FOOD

dc.creatorTribst, AAL
dc.creatorFaria, JDF
dc.date2010
dc.date2014-11-18T09:46:38Z
dc.date2015-11-26T16:53:45Z
dc.date2014-11-18T09:46:38Z
dc.date2015-11-26T16:53:45Z
dc.date.accessioned2018-03-28T23:40:56Z
dc.date.available2018-03-28T23:40:56Z
dc.identifierBoletim Do Centro De Pesquisa De Processamento De Alimentos. Centro Pesquisa Processamento Alimentos, v. 28, n. 2, n. 255, n. 270, 2010.
dc.identifier0102-0323
dc.identifierWOS:000286284000008
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80703
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/80703
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/80703
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1276657
dc.descriptionThis literature review aimed to evaluate the different package systems available to heat processed food and how they may affect the kind of process used and the final quality of the products. Were approached the main heat processes and their requirements concerning thermal and mechanical resistance of the package, as well as the advantages and limitations of the main used materials. It were also described the recent developments in order to minimize the restrictions of each type of material, improving its resistance and reducing costs, beyond barrier proprieties required to prevent undesirable physical-chemical changes in food during its storage caused by humidity, oxidation and material migration from package. It was concluded that there are many package options to heat treated food and that while traditional packages are being studied for weight reduction in order to be competitive, flexible or plastic packages are being formulated to be compatible to heat processing at low cost.
dc.description28
dc.description2
dc.description255
dc.description270
dc.languagept
dc.publisherCentro Pesquisa Processamento Alimentos
dc.publisherCuritiba Pr
dc.publisherBrasil
dc.relationBoletim Do Centro De Pesquisa De Processamento De Alimentos
dc.relationBol. Cent. Pesqui. Process. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectHEAT TREATMENT
dc.subjectHOT FILL
dc.subjectHEAT RESISTANCE OF PLASTIC PACKAGE
dc.subjectComputational Fluid-dynamics
dc.subjectCanned Food
dc.subjectApple Juice
dc.subjectSterilization
dc.subjectKinetics
dc.subjectFresh
dc.titleINNOVATIONS IN PACKAGE SYSTEMS FOR HEAT PROCESSED FOOD
dc.typeArtículos de revistas


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