Akademik Veri Yönetim Sistemi
HIGH PRESSURE PROCESSING OF FOOD: PRINCIPLES, TECHNOLOGY AND APPLICATIONS, ss.73-93, 2016 (SCI-Expanded)
During high pressure processing, the prepackaged food material is pasteurized or sterilized by subjecting it to combined pressure-thermal treatment of different intensity. This chapter summarizes the impact of pressure-thermal treatment on moisture and gas barrier properties, seal and mechanical strength, as well as migration characteristics of the packaging polymer. Packaging also play important role in preserving quality of pressure treated foods during extended storage life. Some of the recommended future research needs in the development of novel packaging material for high pressure processing are summarized.