Packaging under pressure: Effects of high pressure, high temperature processing on the barrier properties of commonly available packaging materials

• Published in: Innovative food science & emerging technologies Vol. 11; no. 4; pp. 533 - 537
• Main Authors: Bull, M.K., Steele, R.J., Kelly, M., Olivier, S.A., Chapman, B.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2010
• Subjects: Aluminum base alloys; Barrier properties; Barriers; Cosmetics; Flexible packaging; Foils; Foods; High pressure thermal processing; Oxides; Packaging; Shelf life; Sterilization; High pressure thermal processing; Barrier properties; Flexible packaging; Sterilization

High pressure thermal (HPT) processing has the potential to deliver quality benefits to a range of processed foods. By exploiting the rapid temperature increase/decrease that accompanies pressurization/depressurization, commercial sterilization of foods can potentially be achieved by HPT with an ove...