Food and Fermentation Industries >

2019 , Vol. 45 >Issue 13: 242 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019249

Mass transfer and microstructure of packaging during high pressure processing

  • LU Wanqiu ,
  • LU Lixin ,
  • TANG Yali ,
  • YUAN Long ,
  • PAN Liao
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  • 1Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China
    2Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, China

Received date: 2018-11-05

  Online published: 2019-07-28

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Abstract

High pressure processing (HPP) is a newly developed non-thermal food processing technique that can effectively sterilize foods and blunt enzymes as well as preserving food flavor and nutrients. It is vital to evaluate the effects of HPP on mass transfer (i.e. migration, sorption and permeation) of packaging materials to ensure the safety of HPP foods. Therefore, this paper reviewed the research progress on mass transfer of packaging during HPP. It was concluded that the conditions of HPP, the composition of packaging materials, nature of permeants, as well as foods are factors that affect mass transfer of packaging under HPP. Moreover, the mechanisms of slow diffusion of permeants in packaging materials under HPP that results reduced mass transfer were discussed by clarifying the influences of HPP on the microstructure of packaging. It was found that HPP packaging had enhanced molecular chains interactions and reduced free volume of packaging etc. Additionally, the research prospects of the safety of HPP food packaging were proposed to provide references for researching mass transfer, design and application of HPP packaging.

Key words： high pressure processing (HPP); food packaging; mass transfer; microstructure

Cite this article

LU Wanqiu , LU Lixin , TANG Yali , YUAN Long , PAN Liao . Mass transfer and microstructure of packaging during high pressure processing[J]. Food and Fermentation Industries, 2019 , 45(13) : 242 -249 . DOI: 10.13995/j.cnki.11-1802/ts.019249

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