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- Title
Determining Shelf Life of Ready-to-Eat Macaroni and Cheese in High Barrier and Oxygen Scavenger Packaging Sterilized via Microwave-Assisted Thermal Sterilization.
- Authors
Patel, Juhi; Al-Ghamdi, Saleh; Zhang, Hongchao; Queiroz, Renata; Tang, Juming; Yang, Tom; Sablani, Shyam S.
- Abstract
Ready-to-eat macaroni and cheese filled in novel oxygen scavenger and metal oxide–coated high-barrier polymer packages were processed in pilot scale 915-MHz microwave-assisted thermal sterilization system (MATS). Also, aluminum foil packages were processed in Allpax retort system to compare packaging performance. Physicochemical and sensory attributes of macaroni and cheese packaged in different oxygen and water vapor transmission rates were evaluated and stored for 6 months at 37.8 °C. Findings showed oxygen transmission rate (OTR) increase by 2–7 times and water vapor transmission rate (WVTR) increase by 2.5–24 times after MATS processing. OTR of polymeric packaging had no significant effect on vitamin A and vitamin E, shear force, and food color. Comparable results between polymeric and aluminum foil packaging were observed throughout the shelf life. This indicates that oxygen scavenger and high-barrier packaging with OTRs ~ 0.03–0.34 cc/m2 day and WVTRs ~ 0.62–7.19 g/m2 day can be used for ready-to-eat meals with extended shelf life for soldiers and astronauts.
- Subjects
VITAMIN A; READY meals; VITAMIN E; PACKAGING; WATER vapor; ALUMINUM foil
- Publication
Food & Bioprocess Technology, 2019, Vol 12, Issue 9, p1516
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-019-02310-1