High Pressure Effects on Packaging Materials

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dc.authoridBalasubramaniam, V.M./0000-0002-1540-4273
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorBalasubramaniam, V. M.
dc.contributor.authorKoutchma, Tatiana
dc.coverage.doi10.1007/978-1-4939-3234-4
dc.date.accessioned2025-01-27T20:44:01Z
dc.date.available2025-01-27T20:44:01Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractDuring high pressure processing, the prepackaged food material is pasteurized or sterilized by subjecting it to combined pressure-thermal treatment of different intensity. This chapter summarizes the impact of pressure-thermal treatment on moisture and gas barrier properties, seal and mechanical strength, as well as migration characteristics of the packaging polymer. Packaging also play important role in preserving quality of pressure treated foods during extended storage life. Some of the recommended future research needs in the development of novel packaging material for high pressure processing are summarized.
dc.identifier.doi10.1007/978-1-4939-3234-4_5
dc.identifier.endpage93
dc.identifier.isbn978-1-4939-3234-4
dc.identifier.isbn978-1-4939-3233-7
dc.identifier.scopus2-s2.0-85050323352
dc.identifier.scopusqualityQ3
dc.identifier.startpage73
dc.identifier.urihttps://doi.org/10.1007/978-1-4939-3234-4_5
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24451
dc.identifier.wosWOS:000371921200006
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofHigh Pressure Processing of Food: Principles, Technology and Applications
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectPackage
dc.subjectPolymer
dc.subjectPressure
dc.subjectTemperature
dc.subjectBarrier properties
dc.subjectMigration
dc.titleHigh Pressure Effects on Packaging Materials
dc.typeBook Chapter

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