Takashi Domoto, H. Kozu, Masanori Nakamura, I. Kobayashi, S. Ichikawa
Recently, a new beverage was developed that forms a bubble-containing gel and expands in the stomach, so that it suppresses hunger despite being low in calories. In order to improve the hunger suppression effect of the beverage, it is important to clarify the optimum preparation conditions of the beverage so that it stretches the stomach wall to a larger extent, and for a longer time. Factors affecting the volume of a bubble-containing gel and its volume-retention capacity were investigated by in vitro digestibility evaluation using the human Gastric Digestion Simulator (GDS). It was determined that the degree of esterification of the pectin used and concentration of citric acid in the formulation affected the expansion volume of the gel immediately upon reaction with artificial gastric juice. Furthermore, the degree of amidation of the pectin used and physical properties of the gel also affected the retention capacity of the gel volume. For maximizing the expansion volume of the bubble-containing gel and its retention capacity after consumption of this beverage, it is necessary to consider the degree of esterification and amidation and the citric acid concentration in the formulation.
{"title":"Effects of the Type of Pectin and Concentration of Citric Acid on Digestive Behavior of a Bubble-containing Gel: Evaluation Using a Human Gastric Digestion Simulator","authors":"Takashi Domoto, H. Kozu, Masanori Nakamura, I. Kobayashi, S. Ichikawa","doi":"10.11301/JSFE.18531","DOIUrl":"https://doi.org/10.11301/JSFE.18531","url":null,"abstract":"Recently, a new beverage was developed that forms a bubble-containing gel and expands in the stomach, so that it suppresses hunger despite being low in calories. In order to improve the hunger suppression effect of the beverage, it is important to clarify the optimum preparation conditions of the beverage so that it stretches the stomach wall to a larger extent, and for a longer time. Factors affecting the volume of a bubble-containing gel and its volume-retention capacity were investigated by in vitro digestibility evaluation using the human Gastric Digestion Simulator (GDS). It was determined that the degree of esterification of the pectin used and concentration of citric acid in the formulation affected the expansion volume of the gel immediately upon reaction with artificial gastric juice. Furthermore, the degree of amidation of the pectin used and physical properties of the gel also affected the retention capacity of the gel volume. For maximizing the expansion volume of the bubble-containing gel and its retention capacity after consumption of this beverage, it is necessary to consider the degree of esterification and amidation and the citric acid concentration in the formulation.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44896401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Research Scholar, Department of Electrical and Electronics Engineering, BS Abdur Rahman Crescent Institute of Science and Technology, Seethakathi Estate, Vandalur, Chennai 600048, India. Professor, Department of Electrical and Electronics Engineering, BS Abdur Rahman Crescent Institute of Science and Technology, Seethakathi Estate, Vandalur, Chennai 600048, India. Professor, Department of Electrical and Electronics Engineering, College of Engineering, Anna University, Guindy, Chennai 600025, India.
{"title":"High Voltage Pulsed Electric Field Application Using Titanium Electrodes for Bacterial Inactivation in Unpurified Water","authors":"R. Ramaswamy, R. Ramachandran, V. Gowrisree","doi":"10.11301/JSFE.19546","DOIUrl":"https://doi.org/10.11301/JSFE.19546","url":null,"abstract":"Research Scholar, Department of Electrical and Electronics Engineering, BS Abdur Rahman Crescent Institute of Science and Technology, Seethakathi Estate, Vandalur, Chennai 600048, India. Professor, Department of Electrical and Electronics Engineering, BS Abdur Rahman Crescent Institute of Science and Technology, Seethakathi Estate, Vandalur, Chennai 600048, India. Professor, Department of Electrical and Electronics Engineering, College of Engineering, Anna University, Guindy, Chennai 600025, India.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.19546","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46385264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This paper reviews on various approaches and methodologies for understanding contributing factors to food palatability through flavor analysis. A retronasal aroma simulator (RAS) was used for the analysis of the volatiles released in a mouth cavity during mastication. The flavor products of RASAROMA series were developed based on RAS analysis to add genuine character to various fruit flavors. A RAS was also utilized as a useful tool to make adjustment of the retronasal aroma profiles, which led to develop flavor products customized for non-calorie drinks that made flavored drinks taste like drinks sweetened with sugar. The effects of milk addition on flavor release were investigated, and a novel procedure has been proposed to predict the relative release of each odorant’s release from milk added drinks to that from water. Some of the contributing factors to food palatability have been revealed by these findings, but full understanding of the palatability is still under way.
{"title":"Studies on Flavor to Increase Palatability Using Various Analytical Approaches","authors":"M. Onishi","doi":"10.11301/JSFE.19544","DOIUrl":"https://doi.org/10.11301/JSFE.19544","url":null,"abstract":"This paper reviews on various approaches and methodologies for understanding contributing factors to food palatability through flavor analysis. A retronasal aroma simulator (RAS) was used for the analysis of the volatiles released in a mouth cavity during mastication. The flavor products of RASAROMA series were developed based on RAS analysis to add genuine character to various fruit flavors. A RAS was also utilized as a useful tool to make adjustment of the retronasal aroma profiles, which led to develop flavor products customized for non-calorie drinks that made flavored drinks taste like drinks sweetened with sugar. The effects of milk addition on flavor release were investigated, and a novel procedure has been proposed to predict the relative release of each odorant’s release from milk added drinks to that from water. Some of the contributing factors to food palatability have been revealed by these findings, but full understanding of the palatability is still under way.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.19544","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43573848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mizuki Tsuta, M. Yoshimura, S. Kasai, Kazuya Matsubara, Yuji Wada, A. Ikehata
Visible-near infrared spectra of 576 “Fuji” apples harvested in 2015 and 2016 were acquired with an apple sorting machine. One month after the spectral acquisition, the cut surface of each samples was scanned, and the occurrence of internal fresh browning was assessed. Various preprocessing methods, including newly proposed brute force differential absorbance, were applied to spectra acquired by the top and bottom spectrometer installed in the sorting machine, and models for the prediction of the occurrence of internal browning were built by partial least squares discriminant analysis. When a “metamodel” was developed by combining models with the lowest error discrimination rate for each of the top and bottom spectrometer, it was possible to predict the occurrence of internal browning with 19.8% classification error, 88.6% sensitivity and 78.1% specificity. In this research, a sorting machine which is installed in actual apple sorting factories was used. Therefore, the results of this research can be easily applied to the apple sorting sites, and it is expected to contribute to the added value improvement of “Fuji” apples.
{"title":"Prediction of Internal Flesh Browning of “Fuji” Apple Using Visible-Near Infrared Spectra Acquired by a Fruit Sorting Machine","authors":"Mizuki Tsuta, M. Yoshimura, S. Kasai, Kazuya Matsubara, Yuji Wada, A. Ikehata","doi":"10.11301/JSFE.18530","DOIUrl":"https://doi.org/10.11301/JSFE.18530","url":null,"abstract":"Visible-near infrared spectra of 576 “Fuji” apples harvested in 2015 and 2016 were acquired with an apple sorting machine. One month after the spectral acquisition, the cut surface of each samples was scanned, and the occurrence of internal fresh browning was assessed. Various preprocessing methods, including newly proposed brute force differential absorbance, were applied to spectra acquired by the top and bottom spectrometer installed in the sorting machine, and models for the prediction of the occurrence of internal browning were built by partial least squares discriminant analysis. When a “metamodel” was developed by combining models with the lowest error discrimination rate for each of the top and bottom spectrometer, it was possible to predict the occurrence of internal browning with 19.8% classification error, 88.6% sensitivity and 78.1% specificity. In this research, a sorting machine which is installed in actual apple sorting factories was used. Therefore, the results of this research can be easily applied to the apple sorting sites, and it is expected to contribute to the added value improvement of “Fuji” apples.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18530","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45758597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Shiori Oki, C. Sato, Natsuki K. Kubota, K. Nakashima, K. Ishikawa, Y. Akiyama
X-ray diffraction (XRD) was used to analyse potato starch with a 20% moisture content that was made digestion-resistant by the addition of palmitic acid and heat treatment at temperatures in the range of 120-160 ℃ . This starch was also analysed for the quantity of fatty acids able to form starch complexes and in vitro digestion test. Changes in molecular structure that accompany starch-fatty acid complex formation were then investigated based on the results from these analyses. XRD analysis confirmed that fatty acid addition caused emergence of new peaks in the region of 2 θ＝ 13, 19°. There was a strong positive correlation between the 2 new peaks and the internal free fatty acid content, which also increased at higher heat treatment temperatures. This positive correlation suggested these peaks are attributable to structures from the starch-fatty acid complex.
{"title":"Changes in the Molecular Structure of Potato Starch Conferred Digestion Resistance by Fatty Acid Addition and Heat Treatment","authors":"Shiori Oki, C. Sato, Natsuki K. Kubota, K. Nakashima, K. Ishikawa, Y. Akiyama","doi":"10.11301/JSFE.18534","DOIUrl":"https://doi.org/10.11301/JSFE.18534","url":null,"abstract":"X-ray diffraction (XRD) was used to analyse potato starch with a 20% moisture content that was made digestion-resistant by the addition of palmitic acid and heat treatment at temperatures in the range of 120-160 ℃ . This starch was also analysed for the quantity of fatty acids able to form starch complexes and in vitro digestion test. Changes in molecular structure that accompany starch-fatty acid complex formation were then investigated based on the results from these analyses. XRD analysis confirmed that fatty acid addition caused emergence of new peaks in the region of 2 θ＝ 13, 19°. There was a strong positive correlation between the 2 new peaks and the internal free fatty acid content, which also increased at higher heat treatment temperatures. This positive correlation suggested these peaks are attributable to structures from the starch-fatty acid complex.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18534","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43849861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ratchanon Chantanuson, Jian Zhu, Y. Miyagawa, H. Yoshii, H. Shiga, S. Adachi
A simple and cheap method for estimating the glass transition temperature ( T g ) of powders was proposed. This involved measuring the discoloration process of a dye added to the powders under temperature-programmed heating conditions. The method was applied to evaluate the T g values of mixtures of maltodextrin and fructose, containing betanin, a natural dye. The T g values obtained by this method almost agreed with those calculated by the Couchman and Karasz equation using the T g values for constituents in the mixture, thus indicating the validity of the method.
{"title":"A Method for Estimating Glass Transition Temperature of Powders by Discoloration of Betanin under Temperature-programmed Heating Conditions","authors":"Ratchanon Chantanuson, Jian Zhu, Y. Miyagawa, H. Yoshii, H. Shiga, S. Adachi","doi":"10.11301/JSFE.18526","DOIUrl":"https://doi.org/10.11301/JSFE.18526","url":null,"abstract":"A simple and cheap method for estimating the glass transition temperature ( T g ) of powders was proposed. This involved measuring the discoloration process of a dye added to the powders under temperature-programmed heating conditions. The method was applied to evaluate the T g values of mixtures of maltodextrin and fructose, containing betanin, a natural dye. The T g values obtained by this method almost agreed with those calculated by the Couchman and Karasz equation using the T g values for constituents in the mixture, thus indicating the validity of the method.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18526","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45460938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Toward the goal of obtaining high-quality pasteurized whole eggs, we tested ohmic heating. The characteristic uneven temperature distribution was confirmed during the ohmic heating of a single whole egg at 20 kHz. The electrical properties of each constituent of whole egg and its arrangement with respect to the direction of the current might influence the heating rate during ohmic heating. We therefore measured the temperature dependence of the electrical properties of egg white, yolk (with and without yolk membrane), and liquid whole egg from 10 ℃ to 90 ℃ with an ohmic heating system and an LCR meter. All conductivities increased exponentially with the increase in temperature. In the high-frequency range of 20 kHz, the resistance became smaller than that of the low-frequency range (50/60 Hz), and the variation in resistance disappeared. The conductivity of the egg yolk membrane was remarkably low at 0.12 S ・ m -1 at 50 ℃ , indicating that the egg yolk membrane has a great influence on the ohmic heating characteristics of the whole egg. Our findings thus demonstrate the possibility of the high-quality pasteurization of whole eggs by ohmic heating.
{"title":"Ohmic Heating Behavior of Whole Egg and Measurement of Electrical Conductivity of Egg Constituents","authors":"T. Nakai, Naoki Kami, M. Fukuoka, N. Sakai","doi":"10.11301/JSFE.18529","DOIUrl":"https://doi.org/10.11301/JSFE.18529","url":null,"abstract":"Toward the goal of obtaining high-quality pasteurized whole eggs, we tested ohmic heating. The characteristic uneven temperature distribution was confirmed during the ohmic heating of a single whole egg at 20 kHz. The electrical properties of each constituent of whole egg and its arrangement with respect to the direction of the current might influence the heating rate during ohmic heating. We therefore measured the temperature dependence of the electrical properties of egg white, yolk (with and without yolk membrane), and liquid whole egg from 10 ℃ to 90 ℃ with an ohmic heating system and an LCR meter. All conductivities increased exponentially with the increase in temperature. In the high-frequency range of 20 kHz, the resistance became smaller than that of the low-frequency range (50/60 Hz), and the variation in resistance disappeared. The conductivity of the egg yolk membrane was remarkably low at 0.12 S ・ m -1 at 50 ℃ , indicating that the egg yolk membrane has a great influence on the ohmic heating characteristics of the whole egg. Our findings thus demonstrate the possibility of the high-quality pasteurization of whole eggs by ohmic heating.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18529","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47573742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Kamiyama, Maimi Tayama, Nami Suzaki, H. Ohta, M. Kaneko, H. Sone
Snow-storage room (namely yukimuro) is a cooling system that has been used to preserve foods under low temperature and high humidity conditions. In the present study, we investigated the effectiveness of snow utilization for the preservation and ripening of cheese by using a snow-storage room model, which was constructed of a low-temperature, high-humidity refrigerator with crushed ice. When a Camembert cheese was stored in a conventional refrigerator for a month, its water content was significantly decreased not only under air-exposed conditions but also sealed in a gas barrier package. In contrast, the water content of the cheese stored in the snow-storage room model was comparable to that of its initial state even under air-exposed conditions. In addition, both the Camembert and Gouda cheeses stored in the snow-storage room model had good color and texture profiles as compared with those stored in conventional refrigerator. The Camembert cheese stored in the snow-storage room model was preferred by sensory test and showed better evaluation scores regarding color, taste and texture than that stored in conventional refrigerator. Further, the Danish blue cheese stored in the snow-storage room model retained significantly high amount of odor components than that stored in conventional refrigerator. These findings indicate that the conditions in snow-storage room are suitable for preservation and low-temperature ripening of cheese.
{"title":"Evaluation of Effectiveness of Snow Utilization for Preservation of Cheese by a Model Experiment","authors":"S. Kamiyama, Maimi Tayama, Nami Suzaki, H. Ohta, M. Kaneko, H. Sone","doi":"10.11301/JSFE.18520","DOIUrl":"https://doi.org/10.11301/JSFE.18520","url":null,"abstract":"Snow-storage room (namely yukimuro) is a cooling system that has been used to preserve foods under low temperature and high humidity conditions. In the present study, we investigated the effectiveness of snow utilization for the preservation and ripening of cheese by using a snow-storage room model, which was constructed of a low-temperature, high-humidity refrigerator with crushed ice. When a Camembert cheese was stored in a conventional refrigerator for a month, its water content was significantly decreased not only under air-exposed conditions but also sealed in a gas barrier package. In contrast, the water content of the cheese stored in the snow-storage room model was comparable to that of its initial state even under air-exposed conditions. In addition, both the Camembert and Gouda cheeses stored in the snow-storage room model had good color and texture profiles as compared with those stored in conventional refrigerator. The Camembert cheese stored in the snow-storage room model was preferred by sensory test and showed better evaluation scores regarding color, taste and texture than that stored in conventional refrigerator. Further, the Danish blue cheese stored in the snow-storage room model retained significantly high amount of odor components than that stored in conventional refrigerator. These findings indicate that the conditions in snow-storage room are suitable for preservation and low-temperature ripening of cheese.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18520","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43056261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Flavor-holding capacities of three surfactants, polyglycerol monolaurate (PGML), sodium dodecyl sulfate, and ovalbumin, were investigated using ethyl acetate, 2-phenylethanol, and geraniol as model flavor compounds. Solid-phase microextraction method was used to determine their concentrations in a gas phase equilibrated with a solution containing the surfactant and flavor compounds. The flavor compounds increasingly dissolved in the solution at the surfactant concentration higher than its critical micelle concentration, except for 2-phenylethanol in an aqueous solution of ovalbumin. Dodecane and glyceryl trioctanoate were added to PGML solutions to understand the contribution of the hydrophobic moiety of the surfactant on the distribution of geraniol in micelles. The addition of dodecane had little effect on the distribution of geraniol. On the other hand, the addition of glyceryl trioctanoate was a little effective. These results suggested that the differences in the flavor holding property of the surfactants are due to the solubilization of these compounds in the amphiphilic region of the surfactant micelles, rather than the hydrophobic region of the surfactants. Solubilization in the ovalbumin solution seemed to be a more complicated phenomenon compared with those in other two surfactants.
{"title":"Release of Flavor Compounds from Micelles and O/W Emulsions","authors":"M. Shima, S. Adachi","doi":"10.11301/JSFE.18525","DOIUrl":"https://doi.org/10.11301/JSFE.18525","url":null,"abstract":"Flavor-holding capacities of three surfactants, polyglycerol monolaurate (PGML), sodium dodecyl sulfate, and ovalbumin, were investigated using ethyl acetate, 2-phenylethanol, and geraniol as model flavor compounds. Solid-phase microextraction method was used to determine their concentrations in a gas phase equilibrated with a solution containing the surfactant and flavor compounds. The flavor compounds increasingly dissolved in the solution at the surfactant concentration higher than its critical micelle concentration, except for 2-phenylethanol in an aqueous solution of ovalbumin. Dodecane and glyceryl trioctanoate were added to PGML solutions to understand the contribution of the hydrophobic moiety of the surfactant on the distribution of geraniol in micelles. The addition of dodecane had little effect on the distribution of geraniol. On the other hand, the addition of glyceryl trioctanoate was a little effective. These results suggested that the differences in the flavor holding property of the surfactants are due to the solubilization of these compounds in the amphiphilic region of the surfactant micelles, rather than the hydrophobic region of the surfactants. Solubilization in the ovalbumin solution seemed to be a more complicated phenomenon compared with those in other two surfactants.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18525","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41997849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Heat-sealing technology, which is used for plastic packaging, entails laminating multiple kinds of films together to form a barrier with varying permeability and stiffness. Creating a heat seal consists of heating the heat-seal material and then immediately cooling it down. However, overheating the heat-seal material can introduce defects such as bubble formation. This study examined the effect of the moisture content on bubble formation by using retort pouches as the sample material. The material is composed of polyester, nylon, and polypropylene as the outermost layer, barrier layer, and heat seal material, respectively. A mechanism of bubble formation is proposed on the basis of the moisture adsorption characteristics, viscous elasticity, and barrier characteristics of the sample material.
{"title":"Characteristics and Mechanism of Bubble Formation in Plastic Packaging for Food","authors":"Tamotsu Inoue, Tsuyoshi Shiono, H. Iyota","doi":"10.11301/JSFE.17507","DOIUrl":"https://doi.org/10.11301/JSFE.17507","url":null,"abstract":"Heat-sealing technology, which is used for plastic packaging, entails laminating multiple kinds of films together to form a barrier with varying permeability and stiffness. Creating a heat seal consists of heating the heat-seal material and then immediately cooling it down. However, overheating the heat-seal material can introduce defects such as bubble formation. This study examined the effect of the moisture content on bubble formation by using retort pouches as the sample material. The material is composed of polyester, nylon, and polypropylene as the outermost layer, barrier layer, and heat seal material, respectively. A mechanism of bubble formation is proposed on the basis of the moisture adsorption characteristics, viscous elasticity, and barrier characteristics of the sample material.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45900376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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