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You searched for subject:(Film shelf life). Showing records 1 – 3 of 3 total matches.

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1. Wongpradit, Chayanit. Active Oxygen Scavenging Film for Sliced Bread Packaging.

Degree: MS, Packaging Science (CAST), 2018, Rochester Institute of Technology

The primary goal of this study is to develop value added, oxygen scavenging plastic film for extending the shelf life and maintaining the quality of white sliced bread. Such film will benefit society by providing a product with extended shelf life that would match modern lifestyle, and potentially reduce food waste. The effects of the added oxygen scavenger in the packaging film on sliced bread qualities, the shelf life of sliced bread, and also properties of packaging film were investigated. Key findings of the study have demonstrated the development of active oxygen scavenging film, film characterization in chemical, morphological, mechanical, barrier, and optical properties, and also the performance evaluation of active film as a package system for sliced bread by studying shelf life, measuring the bread slices qualities in weight loss, texture, color change, microbiological change, and sensory analysis. From the study, the active oxygen scavenging film could maintain the bread slices quality as well as inhibit the mold growth on sliced bread compared to the commercial and control films. The shelf life of white sliced bread stored in the active film lasts longer than the existing shelf life of white sliced bread in the commercial and control packages when stored at 25 °C and 75% RH. Advisors/Committee Members: Georgios Koutsimanis.

Subjects/Keywords: Active film; Extended shelf life; Oxygen scavenger

…86 8.5 Effect of Active Oxygen Scavenging Film on Sliced Bread Shelf Life €¦ €¦91 8.5.1… …film can retain quality and extend the shelf life of sliced bread. 2.2 Review of Past… …scavenging plastic film for prolonging the shelf life of white sliced bread. This proposed… …development of active film used for extending food shelf life and its effects on the quality of food… …as the oxygen absorption efficiency of plastic film to prolong the shelf life and maintain… 

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APA (6th Edition):

Wongpradit, C. (2018). Active Oxygen Scavenging Film for Sliced Bread Packaging. (Masters Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/9740

Chicago Manual of Style (16th Edition):

Wongpradit, Chayanit. “Active Oxygen Scavenging Film for Sliced Bread Packaging.” 2018. Masters Thesis, Rochester Institute of Technology. Accessed January 21, 2021. https://scholarworks.rit.edu/theses/9740.

MLA Handbook (7th Edition):

Wongpradit, Chayanit. “Active Oxygen Scavenging Film for Sliced Bread Packaging.” 2018. Web. 21 Jan 2021.

Vancouver:

Wongpradit C. Active Oxygen Scavenging Film for Sliced Bread Packaging. [Internet] [Masters thesis]. Rochester Institute of Technology; 2018. [cited 2021 Jan 21]. Available from: https://scholarworks.rit.edu/theses/9740.

Council of Science Editors:

Wongpradit C. Active Oxygen Scavenging Film for Sliced Bread Packaging. [Masters Thesis]. Rochester Institute of Technology; 2018. Available from: https://scholarworks.rit.edu/theses/9740


Rochester Institute of Technology

2. Edwards, Christopher. A Stability Test of Dry Silver Microfilm.

Degree: School of Photographic Arts and Sciences (CIAS), 1984, Rochester Institute of Technology

A research project has been completed, in which experiments involving temperature and humidity were performed on 3M experimental microfilm samples. The experiments dealt with humidity levels usual to file storage conditions and elevated temperatures to allow for accelerated aging studies. Arrhenius plots were used to extrapolate the results obtained to normal room temperatures. The data obtained indicated that the film has a life expectancy of 62 years at 30% relative humidity and 53 years at 50% when stored at 24 C. Advisors/Committee Members: Morgan, David.

Subjects/Keywords: Dry photographic processes; Dry silver microfilm; Film shelf life; Photography; Silver halide; Thesis

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APA (6th Edition):

Edwards, C. (1984). A Stability Test of Dry Silver Microfilm. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/5242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Edwards, Christopher. “A Stability Test of Dry Silver Microfilm.” 1984. Thesis, Rochester Institute of Technology. Accessed January 21, 2021. https://scholarworks.rit.edu/theses/5242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Edwards, Christopher. “A Stability Test of Dry Silver Microfilm.” 1984. Web. 21 Jan 2021.

Vancouver:

Edwards C. A Stability Test of Dry Silver Microfilm. [Internet] [Thesis]. Rochester Institute of Technology; 1984. [cited 2021 Jan 21]. Available from: https://scholarworks.rit.edu/theses/5242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Edwards C. A Stability Test of Dry Silver Microfilm. [Thesis]. Rochester Institute of Technology; 1984. Available from: https://scholarworks.rit.edu/theses/5242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universitat Politècnica de València

3. Lara Lledó, Marta Inés. Antimicrobial packaging system for minimally processed fruit .

Degree: 2018, Universitat Politècnica de València

[EN] In the present Doctoral Thesis, antimicrobial active packaging materials, at lab and at semi-industrial scale, have been developed with the aim to reduce the natural flora of peeled and cut fruit and extend its shelf life. Packaging prototypes have been developed for their further application. Prior to developing the active materials, the most suitable active agents were selected. To that end, the antimicrobial properties of the volatile active agents citral, hexanal and linalool and mixtures thereof were evaluated against typical microorganisms related to fruit spoilage, molds and yeast, concluding that the effectiveness of the mixture is higher than the sum of the effectiveness of the individual agents. Likewise, non-volatile antimicrobial agents such as potassium sorbate and sodium benzoate were selected, which are widely used in the food industry due to their antifungal properties. With the selected active agents, monolayer polypropylene (PP) films with different concentration of the active mixture citral, hexanal and linalool, at lab scale by means of extrusion, and bilayer films at semi-industrial scale with different active layer thickness by means of coextrusion were prepared. Besides, active packaging trays were developed at semi-industrial scale by thermoforming active sheets obtained by coextrusion of PP and ethyl vinyl acetate (EVA) compounds containing potassium sorbate and sodium benzoate as active agents. Mechanical, barrier and thermal properties of the developed active packaging materials, as well as their sealability and transparency were evaluated. In general, the materials' properties were not affected in a significant manner. However, active trays decreased in transparency due to the incorporation of non-volatile active agents. The release kinetics of the volatile and non-volatile active agents were studied at different temperatures, defining their diffusion coefficients by the adjustment to mathematic models based on Second's Law Fick. Among the volatile active agents, hexanal showed a higher diffusion coefficient, followed by citral and linalool. On the other hand, very small differences were observed between potassium sorbate and sodium benzoate diffusion coefficients, being of the same order of magnitude. In vitro tests were also performed at different temperatures to evaluate the antimicrobial properties of the developed materials. In general, the active packaging materials showed high antimicrobial properties which were enhanced with the increment of temperature. Once the properties of the developed materials were evaluated, in vivo tests with peeled and cut orange and pineapple were performed by packing these fruits with the active film, active tray and their combination (active packaging system). In general, the active packaging system improved the microbiological preservation of the fruit for longer times, between 2 and 7 days for orange and pineapple, respectively, and maintained quality parameters of the fruit at stable levels for longer times. Lastly, the safety of the active… Advisors/Committee Members: Aucejo Romero, Susana (advisor), Bermudez Saldaña, Jose Maria (advisor).

Subjects/Keywords: Antimicrobial active packaging; Extrusión; Citral; Hexanal; Linalool; Potassium sorbate; Sodium benzoate; Film; Tray; Release kinetics; Materials characterization; Antimicrobial activity; Minimally processed fruit; Shelf life; Food contact compliance.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lara Lledó, M. I. (2018). Antimicrobial packaging system for minimally processed fruit . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/61388

Chicago Manual of Style (16th Edition):

Lara Lledó, Marta Inés. “Antimicrobial packaging system for minimally processed fruit .” 2018. Doctoral Dissertation, Universitat Politècnica de València. Accessed January 21, 2021. http://hdl.handle.net/10251/61388.

MLA Handbook (7th Edition):

Lara Lledó, Marta Inés. “Antimicrobial packaging system for minimally processed fruit .” 2018. Web. 21 Jan 2021.

Vancouver:

Lara Lledó MI. Antimicrobial packaging system for minimally processed fruit . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2018. [cited 2021 Jan 21]. Available from: http://hdl.handle.net/10251/61388.

Council of Science Editors:

Lara Lledó MI. Antimicrobial packaging system for minimally processed fruit . [Doctoral Dissertation]. Universitat Politècnica de València; 2018. Available from: http://hdl.handle.net/10251/61388

.