Evaluation of PATP Impact on Aesthetic Qualities of Food  Packaging Materials

Veronica Filimon; Maricica Stoica; Daniela Borda; Petru Alexe

Volume : II, Issue : VII, July - 2013

Evaluation of PATP Impact on Aesthetic Qualities of Food Packaging Materials

Veronica Filimon, Maricica Stoica, Daniela Borda, Petru Alexe

Abstract :

The impact of PATP (pressure–assisted thermal processing) treatment on the aesthetic qualities of some food packaging materials was studied. Different commercially packaging films, such as: 5PAO/EVE 60, GVA 70 and GVA 150 were pressurized at 600 MPa for 10 min, at temperature of 70 °C. The results showed that the combined pressure–heat treatment can alter the aesthetic qualities of the tested food packaging materials. Opaque areas and bubbles were a general consequence of the pressure–assisted thermal processing of multilayer polymeric films.