東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Effect of ozone and chlorine dioxide...

Ozen, Banu Fatma.

Linked to FindBook

Google Book

Amazon

博客來

Effect of ozone and chlorine dioxide treatments used in perishable food applications on polymeric materials: Changes in mechanical, thermal and mass transfer properties.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effect of ozone and chlorine dioxide treatments used in perishable food applications on polymeric materials: Changes in mechanical, thermal and mass transfer properties./
Author:	Ozen, Banu Fatma.
Description:	178 p.
Notes:	Major Professors: John D. Floros; Philip E. Nelson.
Contained By:	Dissertation Abstracts International62-11B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3033143
ISBN:	0493462198

Effect of ozone and chlorine dioxide treatments used in perishable food applications on polymeric materials: Changes in mechanical, thermal and mass transfer properties.
Ozen, Banu Fatma.

Effect of ozone and chlorine dioxide treatments used in perishable food applications on polymeric materials: Changes in mechanical, thermal and mass transfer properties. - 178 p.

Major Professors: John D. Floros; Philip E. Nelson.

Thesis (Ph.D.)--Purdue University, 2000.

O3 and ClO2 gases are very powerful oxidizing agents and effective against a wide range of microorganisms. Therefore, they attracted attention for the treatment of foods and food contact surfaces. However, due to their very reactive nature they may cause changes in the properties of the materials exposed to these gases. The overall objective of this study was to evaluate the changes in the properties of packaging materials after exposure to O3 and ClO2 gases, which will lead to the development of new processing methods and selection of suitable packaging materials for these processes. To achieve this objective mechanical, thermal and barrier properties of plastic films commonly used in food packaging were determined after treatment with O3 and ClO2. In addition, effects of various O3 and ClO2 gas treatment methods on quality characteristics of green peppers were investigated.

ISBN: 0493462198Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of ozone and chlorine dioxide treatments used in perishable food applications on polymeric materials: Changes in mechanical, thermal and mass transfer properties.
LDR:03524nam 2200349 a 45 001 932985
005 20110505
008 110505s2000 eng d
020 $a 0493462198
035 $a (UnM)AAI3033143
035 $a AAI3033143
040 $a UnM $c UnM
100 1 $a Ozen, Banu Fatma. $3 1256725
245 1 0 $a Effect of ozone and chlorine dioxide treatments used in perishable food applications on polymeric materials: Changes in mechanical, thermal and mass transfer properties.
300 $a 178 p.
500 $a Major Professors: John D. Floros; Philip E. Nelson.
500 $a Source: Dissertation Abstracts International, Volume: 62-11, Section: B, page: 4860.
502 $a Thesis (Ph.D.)--Purdue University, 2000.
520 $a O3 and ClO2 gases are very powerful oxidizing agents and effective against a wide range of microorganisms. Therefore, they attracted attention for the treatment of foods and food contact surfaces. However, due to their very reactive nature they may cause changes in the properties of the materials exposed to these gases. The overall objective of this study was to evaluate the changes in the properties of packaging materials after exposure to O3 and ClO2 gases, which will lead to the development of new processing methods and selection of suitable packaging materials for these processes. To achieve this objective mechanical, thermal and barrier properties of plastic films commonly used in food packaging were determined after treatment with O3 and ClO2. In addition, effects of various O3 and ClO2 gas treatment methods on quality characteristics of green peppers were investigated.
520 $a Changes were observed in two mechanical properties of linear low density polyethylene (LLDPE), low density polyethylene (LDPE), oriented polypropylene (OPP) and biaxially oriented nylon (BON) after O3 and ClO 2 dioxide treatment. Extent and nature of the change depended on the treatment conditions and the type of the polymer.
520 $a While O3 caused significant changes in the thermal properties of OPP and BON, thermal properties of the same films were not affected from ClO2 exposure. Melting temperature of both OPP and BON shifted to lower temperatures. A cold crystallization peak was observed for O 3 treated BON.
520 $a Permeability of O3 through LLDPE, OPP and BON was much lower compared to ClO2 gas. Oxygen permeability of O3 treated LLDPE and BON decreased considerably with increasing treatment time. ClO 2 also caused a decrease in the oxygen permeability of BON, while a slight increase in the permeability was observed for LLDPE.
520 $a Three different gas treatments were applied on green peppers. None of the treatments had any negative effects on the color and the texture of the product. Since ClO2 treatment before packaging provided the most reduction in microbial population without any negative effect on quality, it was the most effective treatment for green peppers among the methods investigated in this study.
590 $a School code: 0183.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Packaging. $3 1025152
650 4 $a Plastics Technology. $3 1023683
690 $a 0359
690 $a 0549
690 $a 0795
710 2 0 $a Purdue University. $3 1017663
773 0 $t Dissertation Abstracts International $g 62-11B.
790 $a 0183
790 1 0 $a Floros, John D., $e advisor
790 1 0 $a Nelson, Philip E., $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3033143