語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Utilization of chlorine dioxide gas ...
~
Netramai, Siriyupa.
FindBook
Google Book
Amazon
博客來
Utilization of chlorine dioxide gas in food packaging application .
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Utilization of chlorine dioxide gas in food packaging application ./
作者:
Netramai, Siriyupa.
面頁冊數:
284 p.
附註:
Source: Dissertation Abstracts International, Volume: 72-06, Section: B, page: .
Contained By:
Dissertation Abstracts International72-06B.
標題:
Agriculture, Food Science and Technology. -
電子資源:
http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3445066
ISBN:
9781124536729
Utilization of chlorine dioxide gas in food packaging application .
Netramai, Siriyupa.
Utilization of chlorine dioxide gas in food packaging application .
- 284 p.
Source: Dissertation Abstracts International, Volume: 72-06, Section: B, page: .
Thesis (Ph.D.)--Michigan State University, 2010.
Chlorine dioxide (ClO2) in its gaseous form has been used in numerous studies for vapor-phase decontamination, both in treating produce before packaging, and decontaminating the products inside their packages. Yet, very little is known about its compatibilities with packaging materials or its performance as affected by food packaging systems. The overall goal of this dissertation was to evaluate potential use of ClO2 gas as an antimicrobial agent for food packaging applications.
ISBN: 9781124536729Subjects--Topical Terms:
1017813
Agriculture, Food Science and Technology.
Utilization of chlorine dioxide gas in food packaging application .
LDR
:04067nam 2200397 4500
001
1403572
005
20111118100006.5
008
130515s2010 ||||||||||||||||| ||eng d
020
$a
9781124536729
035
$a
(UMI)AAI3445066
035
$a
AAI3445066
040
$a
UMI
$c
UMI
100
1
$a
Netramai, Siriyupa.
$3
1682845
245
1 0
$a
Utilization of chlorine dioxide gas in food packaging application .
300
$a
284 p.
500
$a
Source: Dissertation Abstracts International, Volume: 72-06, Section: B, page: .
500
$a
Adviser: Maria Rubino.
502
$a
Thesis (Ph.D.)--Michigan State University, 2010.
520
$a
Chlorine dioxide (ClO2) in its gaseous form has been used in numerous studies for vapor-phase decontamination, both in treating produce before packaging, and decontaminating the products inside their packages. Yet, very little is known about its compatibilities with packaging materials or its performance as affected by food packaging systems. The overall goal of this dissertation was to evaluate potential use of ClO2 gas as an antimicrobial agent for food packaging applications.
520
$a
In the first study, mass transfer profiles (permeability, solubility and diffusion coefficients) of ClO2 for 10 types of polymeric packaging materials were determined by an isostatic method using a continuous system for measuring ClO2 concentration with an electrochemical sensor as a detector. Overall, PET, PLA, BOPP, nylon, and multilayer of EVA/EVOH/EVA had high ClO2 barrier, while PS, LLDPE, LDPE, HDPE, and PVC provided low barrier to ClO2. Effects of gaseous ClO2 on physical, mechanical, chemical, and barrier properties of polymeric packaging materials were then studied by exposing selected materials to ClO2 gas. After 14 days of exposure, significant changes, such as increases in barriers to O2 and CO2 of nylon, changes in permselectivity (P CO2/PO2) ratio of up to 46.8% in treated PE, PS, PET, and nylon films, and changes in FT-IR spectra of PET, PLA, and EVA/EVOH/EVA, indicate possible changes in chemical profiles and performance of the materials.
520
$a
Study on influences of packaging design on antimicrobial effect of ClO 2 gas, on shredded Romaine lettuce, indicated that minimizing the distance between gas releasing location and target surfaces, as well as, maximizing the area of gas release could significantly improve antimicrobial activity of ClO2 gas in particular packaging system. Once the interior of the package was optimized, it was observed that the amount of ClO2 used per package could be reduced to half of its original concentration (from 8 to 4 mgClO2/kg lettuce per day), while still achieving the same level of log10 CFU reduction of Escherichia coli O157:H7 in packaged shredded lettuce.
520
$a
When in contact with food, ClO2 gas will decontaminate the surfaces, as well as being absorbed by the product. The latter amount could not be accounted for its antimicrobial capacity. Study on absorption behavior of Romaine lettuce showed that increasing ClO2 level and/or time of exposure increased residual ClO2 and chlorite (ClO2 -) recovered from Romaine lettuce sample. The presence of cuts significantly increased the amount of ClO2 consumed, while exceed water did not increase ClO2 absorption by lettuce.
520
$a
This research approach could be of great importance when considering antimicrobial packaging with ClO2 gas as a safety measure. Information generated could also be used to generate parameters for computational modeling of packaging systems.
590
$a
School code: 0128.
650
4
$a
Agriculture, Food Science and Technology.
$3
1017813
650
4
$a
Chemistry, Polymer.
$3
1018428
650
4
$a
Engineering, Packaging.
$3
1025152
690
$a
0359
690
$a
0495
690
$a
0549
710
2
$a
Michigan State University.
$b
Packaging.
$3
1676908
773
0
$t
Dissertation Abstracts International
$g
72-06B.
790
1 0
$a
Rubino, Maria,
$e
advisor
790
1 0
$a
Auras, Rafael A.
$e
committee member
790
1 0
$a
Bix, Laura
$e
committee member
790
1 0
$a
Hughes, Harold
$e
committee member
790
1 0
$a
Ryser, Elliot
$e
committee member
790
1 0
$a
Annous, Bassam A.
$e
committee member
790
$a
0128
791
$a
Ph.D.
792
$a
2010
856
4 0
$u
http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3445066
筆 0 讀者評論
館藏地:
全部
電子資源
出版年:
卷號:
館藏
1 筆 • 頁數 1 •
1
條碼號
典藏地名稱
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
W9166711
電子資源
11.線上閱覽_V
電子書
EB
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
評論
新增評論
分享你的心得
Export
取書館
處理中
...
變更密碼
登入