Toz tatlı karışımlarında sürdürülebilir ambalajlama uygulamaları ve hızlandırılmış raf ömrü çalışmaları
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Küresel çapta kısıtlı kaynakların tüketimi ve bu kaynakların tüketiminin çevreye olumsuz etkisine duyulan endişe ve hassasiyet giderek artmaktadır. Buna istinaden sürdürülebilir ambalajlama çalışmalarına olan eğilim de artmaktadır. Ambalajın tüketiminde de en büyük pay gıda ambalajlarında olup bu çalışmaların gıda üzerindeki etkisinin ortaya konulması önemlidir. Dolayısı ile gıdanın hedeflenen raf ömrüne yönelik ambalaj ihtiyacınının da optimize edilmesi ve gerekli düzeyde mekanik ve geçirgenlik özelliklere sahip ambalaj malzemelerinin tercih edilmesi gerekmektedir. Bu çalışmada, toz puding ambalajlarının mevcutta kullanılan PET (Polietilen Terefitalat)/Al-Folyo(Alüminyum folyo)/LDPE (Düük yoğunluklu polietilen) yerine; metal tüketimi düşük, plastik tüketimi düşük veya geri dönüştürülebilir alternatiflerinin değerlendirilmesi ve hızlandırılmış depolama koşullarındaki raf ömrünün tahminlenmesi amaçlanmştır. 2 aşamada gerçekleştirilen çalışmanın 1.aşamasında, toz puding karışımının adsorpsiyon izoterminin denge nem içeriği belirlenmiştir. 2.aşamada ise 4 farklı ambalaj malzemesine ambalajlanmış ürünün sabit bağıl nemde sıcaklığa bağlı hızlandırılmış depolama koşullarında kalite değişimleri analiz edilerek, raf ömrünün tahminlenmesi yapılmıştır. Bu amaçla, mevcutta kullanılan ambalaj malzemesine ek olarak farklı nem ve oksijen bariyer özelliğine sahip; PET.AlOx (Alüminyum oksit kaplanmış PET)/LDPE, MPET (Metalize PET)/LDPE ve MBOPP (Metalize çift yönlü gerdirilmiş polipropilen) filmleri kullanılmıştır. Örnekler, % 90 bağıl nemli ortamda 38? ve 48? sıcaklıkta 6 ay süreyle depolanmış ve aylık periyotlar ile kalite parametreleri analiz edilmiştir. Depolama süresi boyunca ürünün; su aktivitesi, nem, renk, camsı geçiş sıcaklığı, higroskopisite ve kekleşme derecesi ve duyusal özellikleri takip edilmiştir. Puding tozlarının adsorpsiyon özelliği 38 ve 48°C'ta çeşitli doygun tuz çözeltileri kullanılarak statik-gravimetrik yöntemle belirlenmiştir. Puding tozlarının sorpsiyon davranışları GAB modelinin yanı sıra Iglesias-Chirife, Ferro Fontan, Peleg, Smith ve Kühn gibi emprik modeller ile de uyumlu bulunmuştur. 2.aşamada raf ömrü kritik nem seviyesine göre hesaplanmış ve 38?'de PET/Al.Folyo/LDPE, PET.AlOx/LDPE, MPET/LDPE ve MBOPP filmleri ile ambalajlanan ürün gruplarının raf ömürleri sırası ile 7125, 502, 401, 89 gün; 48?'de ise sırası ile 5150, 363, 290, 41 gün olarak hesaplanmıştır.
Concern and sensitivity to the consumption of limited resources and the negative impact of the consumption of these resources on the environment are increasing on a global scale. Accordingly, the trend towards sustainable packaging studies is increasing. The largest share in the consumption of packaging is food packaging applications, and it is important to reveal the effect of these studies on food. Therefore, the packaging requirement for the targeted shelf life of the food should be optimized and packaging materials with the required level of mechanical and permeability should be preferred. In this study, instead of the currently used PET (Polyethylene Terephthalate)/Al-Foil (Aluminum foil)/LDPE (Low density polyethylene) powdered pudding mix packages. In this study, it was aimed to evaluate alternatives with low metal consumption, low plastic consumption or recyclables and to estimate shelf life under accelerated storage conditions. In the first stage of the study, which was carried out in 2 stages, the equilibrium moisture content of the adsorption isotherm of the powder pudding mixture was determined. In the second stage, the shelf life was estimated by analyzing the quality changes of the product packaged in 4 different packaging materials under accelerated storage conditions depending on the temperature at constant relative humidity. For this purpose, in addition to the currently used packaging material, it has different moisture and oxygen barrier properties; PET.AlOx (Aluminum oxide coated PET)/LDPE, MPET (Metalized PET)/LDPE and MBOPP (Metalized bi-oriented polypropylene) films were used. The samples were stored in a 90 percent relative humidity environment at 38? and 48? for 6 months and their quality parameters were analyzed at monthly intervals. During the analysis periods, the product; water activity, humidity, color, glass transition temperature, hygroscopicity and caking degree and sensory properties were followed. The adsorption properties of pudding powders were determined by static-gravimetric method using various saturated salt solutions at 38 and 48°C. The sorption behaviors of pudding powders were found to be compatible with empirical models such as Iglesias-Chirife, Ferro Fanton, Peleg, Smith and Kühn as well as the GAB model. In the 2nd stage, the shelf life was calculated according to the critical humidity level and the shelf lives of the product groups packaged with PET/Al.Foil/LDPE, PET.AlOx/LDPE, MPET/LDPE and MBOPP films at 38? were 7125, 502, 401, 89 days; at 48°C, it was calculated as 5150, 363, 290, 41 days respectively.
Concern and sensitivity to the consumption of limited resources and the negative impact of the consumption of these resources on the environment are increasing on a global scale. Accordingly, the trend towards sustainable packaging studies is increasing. The largest share in the consumption of packaging is food packaging applications, and it is important to reveal the effect of these studies on food. Therefore, the packaging requirement for the targeted shelf life of the food should be optimized and packaging materials with the required level of mechanical and permeability should be preferred. In this study, instead of the currently used PET (Polyethylene Terephthalate)/Al-Foil (Aluminum foil)/LDPE (Low density polyethylene) powdered pudding mix packages. In this study, it was aimed to evaluate alternatives with low metal consumption, low plastic consumption or recyclables and to estimate shelf life under accelerated storage conditions. In the first stage of the study, which was carried out in 2 stages, the equilibrium moisture content of the adsorption isotherm of the powder pudding mixture was determined. In the second stage, the shelf life was estimated by analyzing the quality changes of the product packaged in 4 different packaging materials under accelerated storage conditions depending on the temperature at constant relative humidity. For this purpose, in addition to the currently used packaging material, it has different moisture and oxygen barrier properties; PET.AlOx (Aluminum oxide coated PET)/LDPE, MPET (Metalized PET)/LDPE and MBOPP (Metalized bi-oriented polypropylene) films were used. The samples were stored in a 90 percent relative humidity environment at 38? and 48? for 6 months and their quality parameters were analyzed at monthly intervals. During the analysis periods, the product; water activity, humidity, color, glass transition temperature, hygroscopicity and caking degree and sensory properties were followed. The adsorption properties of pudding powders were determined by static-gravimetric method using various saturated salt solutions at 38 and 48°C. The sorption behaviors of pudding powders were found to be compatible with empirical models such as Iglesias-Chirife, Ferro Fanton, Peleg, Smith and Kühn as well as the GAB model. In the 2nd stage, the shelf life was calculated according to the critical humidity level and the shelf lives of the product groups packaged with PET/Al.Foil/LDPE, PET.AlOx/LDPE, MPET/LDPE and MBOPP films at 38? were 7125, 502, 401, 89 days; at 48°C, it was calculated as 5150, 363, 290, 41 days respectively.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
