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Scott Whiteside - One of the best experts on this subject based on the ideXlab platform.
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Effects of Transportation Hazards on Barrier Properties of Gas Flushed Retort Pouches
Packaging Technology and Science, 2016Co-Authors: Kyle Dunno, Scott Whiteside, Ron Thomas, Kay Cooksey, Patrick D. GerardAbstract:Clear high-barrier Retort Pouches were filled with water and gas flushed with nitrogen. Headspace volumes utilized for this study were 200 and 400 cm3. Retort Pouches were fitted with an OxyDot® as a non-invasive measurement technique to monitor percent package headspace oxygen. The Retort Pouches were packaged inside regular slotted containers and subjected to laboratory simulated transportation performance tests for small parcel and unit load delivery systems. To evaluate the effects of the simulated transport tests, control Retort Pouches of each variable were used for comparison. Headspace oxygen levels were measured for all Retort Pouches (test and control) for 63 days. Results indicated that there were significant differences in all variables when comparing the simulated transport samples to the control samples. Comparing headspace volumes, the 400 cm3 Pouches yielded less oxygen ingress into the pouch as compared with the 200 cm3 Pouches in the small parcel simulation (p
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effects of transportation hazards on barrier properties of gas flushed Retort Pouches
Packaging Technology and Science, 2016Co-Authors: Kyle Dunno, Scott Whiteside, Ron Thomas, Kay Cooksey, Patrick D. GerardAbstract:Clear high-barrier Retort Pouches were filled with water and gas flushed with nitrogen. Headspace volumes utilized for this study were 200 and 400 cm3. Retort Pouches were fitted with an OxyDot® as a non-invasive measurement technique to monitor percent package headspace oxygen. The Retort Pouches were packaged inside regular slotted containers and subjected to laboratory simulated transportation performance tests for small parcel and unit load delivery systems. To evaluate the effects of the simulated transport tests, control Retort Pouches of each variable were used for comparison. Headspace oxygen levels were measured for all Retort Pouches (test and control) for 63 days. Results indicated that there were significant differences in all variables when comparing the simulated transport samples to the control samples. Comparing headspace volumes, the 400 cm3 Pouches yielded less oxygen ingress into the pouch as compared with the 200 cm3 Pouches in the small parcel simulation (p < 0.05). There were not significant differences for the two headspace volumes in the unit load simulation. Results from this study indicate packaged products being distributed through small parcel supply chains, which are handled more vigorously than those being shipped palletized, the increased headspace volume protected against oxygen ingress for certain distribution channels.
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comparison of the quality and storage stability of salmon packaged in various Retort Pouches
Lwt - Food Science and Technology, 2010Co-Authors: Youngjae Byun, Kay Cooksey, Scott WhitesideAbstract:Abstract The effect of thin metal oxide coated barrier materials on the quality of shelf stable salmon was investigated. Four different Retort pouch structures were used: Cast polypropylene (CPP); polyethylene terephthalate (PET)/silicon oxide-coated nylon/CPP (SIOX); Aluminum oxide-coated PET/nylon/CPP (ALOX); PET/aluminum foil/CPP (FOIL). To determine the amount of lipid oxidation in the salmon, thiobarbituric acid reactive substance (TBARS) was measured. Salmon packaged in SIOX Pouches had higher TBARS value, 43.53 mili-extinction/g, than salmon packaged in FOIL Pouches, 37.06 mili-extinction/g, after 8 weeks of storage. A multiple comparisons test was used to evaluate the sensory characteristics of the salmon. Salmon packaged in SIOX Pouches had less acceptability, 4.11, than salmon packaged in FOIL Pouches, 5.44, after week 8. Conversely, salmon packaged in ALOX Pouches had similar sensory and TBARS value with salmon packaged in FOIL Pouches. The barrier properties of each pouch material were also investigated. Oxygen permeability (OP, g μm/m 2 day kPa) of SIOX increased from 0.88 to 10.55 after Retort processing. SIOX had an OP of 10.94 at week 8 while ALOX and FOIL had 0.51 and 0.47 of OP, respectively. Overall, shelf stable salmon packaged in ALOX had a shelf life comparable to salmon packaged in a traditional FOIL pouch material, while salmon packaged in SIOX had a significantly lower shelf life then either ALOX or FOIL.
Kay Cooksey - One of the best experts on this subject based on the ideXlab platform.
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Effects of Transportation Hazards on Barrier Properties of Gas Flushed Retort Pouches
Packaging Technology and Science, 2016Co-Authors: Kyle Dunno, Scott Whiteside, Ron Thomas, Kay Cooksey, Patrick D. GerardAbstract:Clear high-barrier Retort Pouches were filled with water and gas flushed with nitrogen. Headspace volumes utilized for this study were 200 and 400 cm3. Retort Pouches were fitted with an OxyDot® as a non-invasive measurement technique to monitor percent package headspace oxygen. The Retort Pouches were packaged inside regular slotted containers and subjected to laboratory simulated transportation performance tests for small parcel and unit load delivery systems. To evaluate the effects of the simulated transport tests, control Retort Pouches of each variable were used for comparison. Headspace oxygen levels were measured for all Retort Pouches (test and control) for 63 days. Results indicated that there were significant differences in all variables when comparing the simulated transport samples to the control samples. Comparing headspace volumes, the 400 cm3 Pouches yielded less oxygen ingress into the pouch as compared with the 200 cm3 Pouches in the small parcel simulation (p
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effects of transportation hazards on barrier properties of gas flushed Retort Pouches
Packaging Technology and Science, 2016Co-Authors: Kyle Dunno, Scott Whiteside, Ron Thomas, Kay Cooksey, Patrick D. GerardAbstract:Clear high-barrier Retort Pouches were filled with water and gas flushed with nitrogen. Headspace volumes utilized for this study were 200 and 400 cm3. Retort Pouches were fitted with an OxyDot® as a non-invasive measurement technique to monitor percent package headspace oxygen. The Retort Pouches were packaged inside regular slotted containers and subjected to laboratory simulated transportation performance tests for small parcel and unit load delivery systems. To evaluate the effects of the simulated transport tests, control Retort Pouches of each variable were used for comparison. Headspace oxygen levels were measured for all Retort Pouches (test and control) for 63 days. Results indicated that there were significant differences in all variables when comparing the simulated transport samples to the control samples. Comparing headspace volumes, the 400 cm3 Pouches yielded less oxygen ingress into the pouch as compared with the 200 cm3 Pouches in the small parcel simulation (p < 0.05). There were not significant differences for the two headspace volumes in the unit load simulation. Results from this study indicate packaged products being distributed through small parcel supply chains, which are handled more vigorously than those being shipped palletized, the increased headspace volume protected against oxygen ingress for certain distribution channels.
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effect of headspace volume of Retort Pouches on simulated transport hazards
International Journal of Food and Fermentation Technology, 2015Co-Authors: Kyle Dunno, Ron Thomas, William S Whiteside, Kay CookseyAbstract:Institutional Retort Pouches containing either water or 5% starch solution were filled with varying amounts of headspace volume to determine if adding gaseous volume to the package can help it survive laboratory simulated engineering tests. Fixed displacement vibration testing and compression testing of the Pouches yielded no differences in the amount of headspace volume. Significant differences were noted as a result of the shock testing (free fall drop method) when comparing the water filled Pouches, but no headspace volume effect was observed for the 5% starch solution Pouches. The results from this study showed increasing the headspace volume of a Retort pouch does provide increased protection to transport hazards (shock) for a low viscosity food simulant as compared with a highly viscous product packaged similarly.
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comparison of the quality and storage stability of salmon packaged in various Retort Pouches
Lwt - Food Science and Technology, 2010Co-Authors: Youngjae Byun, Kay Cooksey, Scott WhitesideAbstract:Abstract The effect of thin metal oxide coated barrier materials on the quality of shelf stable salmon was investigated. Four different Retort pouch structures were used: Cast polypropylene (CPP); polyethylene terephthalate (PET)/silicon oxide-coated nylon/CPP (SIOX); Aluminum oxide-coated PET/nylon/CPP (ALOX); PET/aluminum foil/CPP (FOIL). To determine the amount of lipid oxidation in the salmon, thiobarbituric acid reactive substance (TBARS) was measured. Salmon packaged in SIOX Pouches had higher TBARS value, 43.53 mili-extinction/g, than salmon packaged in FOIL Pouches, 37.06 mili-extinction/g, after 8 weeks of storage. A multiple comparisons test was used to evaluate the sensory characteristics of the salmon. Salmon packaged in SIOX Pouches had less acceptability, 4.11, than salmon packaged in FOIL Pouches, 5.44, after week 8. Conversely, salmon packaged in ALOX Pouches had similar sensory and TBARS value with salmon packaged in FOIL Pouches. The barrier properties of each pouch material were also investigated. Oxygen permeability (OP, g μm/m 2 day kPa) of SIOX increased from 0.88 to 10.55 after Retort processing. SIOX had an OP of 10.94 at week 8 while ALOX and FOIL had 0.51 and 0.47 of OP, respectively. Overall, shelf stable salmon packaged in ALOX had a shelf life comparable to salmon packaged in a traditional FOIL pouch material, while salmon packaged in SIOX had a significantly lower shelf life then either ALOX or FOIL.
T Srinivasa K Gopal - One of the best experts on this subject based on the ideXlab platform.
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investigation of shelf life and heat penetration attributes of ready to eat fish peera from anchovy stolephorous commersoni in Retort Pouches
Journal of Food Processing and Preservation, 2010Co-Authors: J Bindu, T Srinivasa K Gopal, C N Ravishankar, A K MallickAbstract:Fish peera, a traditional product from anchovies, was prepared and processed at 121.1C for 38 min in an over pressure autoclave in indigenously developed Retort Pouches having a three-layer configuration of 12.5 µm polyester/12.5 µm aluminum foil/80 µm cast polypropylene of size 11 cm × 17 cm. Heat penetration characteristics of the product were studied using Ellab CTF 9008 (Ellab A/S, Roedovre, Denmark), Fo cum cook value integrator. Fish peera was processed to a Fo value of 7 and cook value of 66.02 min. Storage studies with reference to sensory, biochemical and microbiological parameters indicated that the product had a shelf life of 1 year when stored at ambient temperature (28 ± 2C). PRACTICAL APPLICATIONS The demand for ready-to-eat fish products is increasing both in domestic and international market because of health benefits associated with fish and fishery products. Fish products thermally processed in Retortable Pouches offer several advantages. Apart from being less expensive, these products can be stored at ambient temperature for more than 12 months without any refrigeration. Many varieties of fish products, especially traditional and ethnic products are having great demand. Fish peera, a traditional dish of Kerala prepared using anchovies, have limited storage life at room temperature as the product becomes rancid due to coconut. This products can be kept for a period of 1 year at ambient temperature (28 ± 2C) when subjected to thermal processing at 121.1C for 38 min to a Fo value of 7 and cook value of 66 min in an over pressure autoclave in indigenously developed Retort pouch.
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heat penetration characteristics of smoked tuna in oil and brine in Retort Pouches at different rotational speeds
Journal of Food Processing and Preservation, 2008Co-Authors: J Bindu, T Srinivasa K GopalAbstract:Yellowfin tuna (Thunnus albacares) steaks were light smoked using coconut husks and packed in indigenously developed Retort Pouches of size 17 cm × 11 cm, having a configuration of 12.5-µm polyester/12.5-µm aluminum foil/80-µm cast polypropylene. Hot refined sunflower oil and 2% brine solution were used as the filling medium. Processing was done to an Fo value of 10 in an overpressure autoclave with a facility for rotation. Heat penetration characteristics of the product were studied using an Ellab CTF 9008, an Fo-cum-cook value integrator. Different batches of tuna were processed in oil and brine media to an Fo value of 10 at 2, 4, 6 and 8 rpm, and compared the results with that obtained from a stationary Retort. Increase in speed of rotation gave a reduction in total process time and a lower cook value. Heat penetration was lowest for the stationary Retort and increased with the speed of rotation in both the oil and brine media. Heat penetration was faster in the brine medium for the same rotation speed and stationary Retort when compared with that in the oil medium. PRACTICAL APPLICATIONS The study shows that heat penetration was faster in brine- than in oil-packed tuna because of the higher viscosity of the oil, which prevents rapid convection movement within the Pouches. Because the Retort pouch has a thinner profile than cans, heat penetration is faster during rotation, heat-induced Maillard reaction will be less, and the product will have better sensory attributes and nutritional properties. By rotation, the process time can be reduced, which can save time, fuel and energy and also obtain products with better nutritional value, color, taste and flavor.
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shelf life evaluation of a ready to eat black clam villorita cyprinoides product in indigenous Retort Pouches
Journal of Food Engineering, 2007Co-Authors: J Bindu, C N Ravishankar, T Srinivasa K GopalAbstract:Abstract A convenient, ready to consume thermal processed black clam product retaining its natural texture and succulence has been developed. The product developed was vacuum packed in indigenously developed Retortable pouch and processed in a still over pressure Retort. Time–temperature data was collected during heat processing using an Ellab data recorder cum F0 and cook value integrator. The heat penetration characteristics were determined using formula method. The total process time was 44 min with a F0 value of 9 and cook value of 99 min. These vacuum packed Retort processed samples were rated excellent by the taste panel and remained in good condition even after storage for one year at ambient temperature (28 ± 2 °C).
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heat penetration characteristics and shelf life studies of mushrooms in brine processed in Retort Pouches
Packaging Technology and Science, 2004Co-Authors: V Chandrasekar, T Srinivasa K GopalAbstract:White button mushrooms were washed, blanched and cut longitudinally into two halves. 100 g mushroom halves was placed into each Retort pouch and 90 ml hot brine (2% salt, 0.1% citric acid) was added. Retort Pouches (105 µm thick) had an outer polyester layer (12.5 µm), a middle aluminium layer (12.5 µm) and an inner cast polypropylene layer (80 µm); pouch size was 20 × 16 cm, seal size 10 mm and lip size 4 mm. Pouches were fixed with thermocouples for recording the core temperature of the mushroom pieces, using a data recorder and a computer. After sealing and over-pressure Retorting at F0 = 9.6, the Pouches were stored at the ambient conditions. The heat penetration parameters were calculated. The heating curve obtained was logarithmic in nature. Sensory evaluation of mushroom curry prepared from the stored mushrooms showed that the product had high acceptability (7.9 on a scale of 10) which reduced very slightly (to 7.5) during storage for 12 months. No deformity, leakage or spoilage was noticed and the product remained sterile and acceptable even after 12 months of storage at the ambient conditions (20–30°C). Copyright © 2004 John Wiley & Sons, Ltd.
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ready to eat mussel meat processed in Retort Pouches for the retail and export market
Packaging Technology and Science, 2004Co-Authors: J Bindu, T Srinivasa K Gopal, T Unnikrishnan S NairAbstract:A processing method has been developed to prepare ready-to-eat mussel meat, retaining its natural texture and succulence. The product was vacuum-packed in an indigenously developed Retortable pouch and processed in a still over-pressure Retort. Time and temperature data was collected during heat processing using an Ellab data recorder cum F0 and cook value integrator. The heat penetration characteristics were determined using a formula method. The total process time was 35 min with a F0 value of 9.8 and a cook value of 90.3 min. These vacuum-packed Retort-processed samples were rated excellent by the taste panel and remained in good condition even after storage for 1 year at room temperature. Copyright © 2004 John Wiley & Sons, Ltd.
T. R. K. Murthy - One of the best experts on this subject based on the ideXlab platform.
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Determination of thermal process schedule for emulsion type buffalo meat block in Retort pouch
Journal of Food Science and Technology, 2014Co-Authors: I. Prince Devadason, S. K. Mendirtta, A S R Anjaneyulu, T. R. K. MurthyAbstract:The process temperature for buffalo met blocks processed in Retort Pouches calculated based on the heat resistance of Clostridium sporogenes PA 3679 in Phosphate buffer saline (PBS- Ph 7.0) as reference medium and in buffalo meat block (pH 6.28) was in the range of 110–121°C. The D values and Z values calculated for C.sporogenes PA 3679 confirmed that the suspension was best suited for conducting thermal resistance studies. The experiment for indirect confirmation of microbial safety of the products involving inoculating the buffalo meat emulsion filled in Pouches with C.sporogenes PA 3679 and processed at F_o 12.13 min showed no growth of microorganisms.
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Quality and shelf life of buffalo meat blocks processed in Retort Pouches
Journal of Food Science and Technology, 2014Co-Authors: I. Prince Devadason, S. K. Mendirtta, A S R Anjaneyulu, T. R. K. MurthyAbstract:he shelf life of buffalo meat blocks processed in 3-ply Retort Pouches at Fo = 12.13 in a stock sterilizer were evaluated at 15 days interval for physico–chemical, microbiological and sensory attributes for a period of 3 months. The pH of the product was 6.28 at 0 day and a gradual decline was noticed during storage. Texture of the product as indicated by shear force values had decreased slowly. The residual nitrite content had significantly declined from 82.67 ppm at 0 day to 45.00 ppm on 90th day of storage. The TBARS values were 0.24 and 0.67 mg malonaldehyde/kg, respectively at 0 day and 90 days of storage. Tyrosine value had significantly increased from 0.37 mg/100 g at 0 day to 0.58 mg/100 g during storage. Free aminoacid content increased gradually from an initial level of 124.32 to 217.51 at 90th day of storage. The SDS-PAGE hydrolysis pattern showed barely discernible 205 KDa protein and presence of subfragments in the molecular range of 63 KDa to 29 KDa protein. The sensory studies indicated that the products were well acceptable up to a period of 90 days. As the storage period increased pH, reidual nitrite, sensory attributes declined significantly and TBARS value, tyrosine value and free aminoacid content significantly increased. Mesophillic aerobes and anerobes were found to be absent. The shelf life study indicated that the products were well acceptable up to a period of 90 days based on the assessment of physico-chemical, microbiological and sensory attributes.
Gustavo V. Barbosa-cánovas - One of the best experts on this subject based on the ideXlab platform.
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RESIDUAL GAS VOLUME EFFECT ON QUALITY OF Retort POUCH WET‐PACK PEARS
Journal of Food Process Engineering, 2002Co-Authors: Guadalupe I. Olivas, H. Warner, J J Rodriguez, S. Clark, D R Sepulveda, Gustavo V. Barbosa-cánovasAbstract:Wet pack pears in Retort Pouches were studied for six months. Four selected residual gas volumes [10, 15, 20 and 30 cubic centimeters (cc)] were used to determine the influence of residual gas volume on physicochemical and sensory attributes. Three storage temperatures (4.4, 26. 7and 37. 8C) were used to carry out an accelerated shew-life study. Residual gas of 30 cc promoted faster darkening and higher ascorbic acid degradation than the rest of the volumes studied (a ≤ 0.01). No significant effect of residual gas volume was found on any other attribute analyzed. Temperature accelerated the consumption of remaining oxygen in the Pouches, degradation of ascorbic acid, formation of 5-hydroxymethyl-2-furaldehyde (HMF) and 2-furaldehyde, and softening of pears. Calculated activation energies (EJ for HMF and 2-furaldehyde formation, ascorbic acid, and color degradation were 35, 31.1, 29.8, and 10.4 kcal/mol, respectively. Residual gas volume of 20 cc was the maximum volume studied that accomplished the desired shelf-life for this product.
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Residual gas volume effect on quality of Retort pouch wet-pack pears
Journal of Food Process Engineering, 2002Co-Authors: Guadalupe I. Olivas, H. Warner, J J Rodriguez, S. Clark, D R Sepulveda, Gustavo V. Barbosa-cánovasAbstract:Wet pack pears in Retort Pouches were studied for six months. Four selected residual gas volumes [10, 15, 20 and 30 cubic centimeters (cc)] were used to determine the influence of residual gas volume on physicochemical and sensory attributes. Three storage temperatures (4.4, 26.7 and 37.8C) were used to carry out an accelerated shelf-life study. Residual gas of 30 cc promoted faster darkening and higher ascorbic acid degradation than the rest of the volumes studied (α ≤ 0.01). No significant effect of residual gas volume was found on any other attribute analyzed. Temperature accelerated the consumption of remaining oxygen in the Pouches, degradation of ascorbic acid, formation of 5-hydroxymethyl-2-furaldehyde (HMF) and 2-furaldehyde, and softening of pears. Calculated activation energies (Ea) for HMF and 2-furaldehyde formation, ascorbic acid, and color degradation were 35, 31.1, 29.8, and 10.4 kcal/mol, respectively. Residual gas volume of 20 cc was the maximum volume studied that accomplished the desired shelf-life for this product.