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Degradation of low ...
Degradation of low density polyethylene during extrusion : III. Volatile compounds in extruded films creating off-flavor
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- Andersson, Thorbjörn (författare)
- Tetra Pak, Sweden
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- Nielsen, Tim (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Wesslén, Bengt (författare)
- Lund University,Lunds universitet,Centrum för analys och syntes,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Centre for Analysis and Synthesis,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH,Lund University, Sweden
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(creator_code:org_t)
- 2004-12-20
- 2005
- Engelska.
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Ingår i: Journal of Applied Polymer Science. - : Wiley. - 0021-8995 .- 1097-4628. ; 95:4, s. 847-858
- Relaterad länk:
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http://dx.doi.org/10...
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visa fler...
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https://urn.kb.se/re...
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https://doi.org/10.1...
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https://lup.lub.lu.s...
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Abstract
Ämnesord
Stäng
- This study was aimed at finding a correlation between the experienced off-flavor in packaged foods and the presence of specific degradation products in PE packaging films. The possibility to trap degradation products by chemical reactions with scavengers, that is, zeolites and maleic anhydride grafted LLDPE, were investigated. This trapping would prevent the degradation products from migrating to the polymer film surface and further into food in contact with the film. This work concludes that off-flavor in water packed in LDPE-films depends on extrusion temperature and the content of oxidation products in the polymer film. At lower extrusion temperatures, reactive additives to the LDPE material could control the release of off-flavor giving compo nents. Adsorbents, such as zeolites, which are able to adsorb degradation products, are effective also at higher extrusion temperatures. The amount of oxidized degradation products in the films correlated well to the perceived off-flavor in the packed water. The presence of aldehydes and ketones have a clear impact on the off-flavor. The best correlation between off-flavor and oxidized components were found for C7-C9 ketones, and aldehydes in the range of C5 to C8.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- NATURVETENSKAP -- Kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences (hsv//eng)
Nyckelord
- Food Engineering
- Livsmedelsteknik
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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