Oxygen Scavenger Films for Liquid Foods
Date Issued
2005
Date
2005
Author(s)
Huang, Han-Ming
DOI
zh-TW
Abstract
Oxygen is one of the major factors of the deterioration of foods. The presence of oxygen may decrease the shelf-life of the foods. Using oxygen scavengers on foods can reduce the harmful effects caused by oxygen. The purpose of this study was to develop the oxygen scavenger film for liquid foods.
The major components of oxygen scavenger films are polymer, oxidizable compounds, and catalyst. In this study, the oxygen scavenging capacity and oxygen scavenging rate of the oxygen scavenger film in water were determined for evaluating the performance of the films. The results showed that the film composed of polyethylene, 4% sodium erythorbate, and 0.1% EDTA cupric salt had the best oxygen scavenging efficiency. On the 1st and 10th day, the oxygen removed rate of the film was 0.02 and 0.065 mg/cm2/day, respectively, from 300 ml water. The oxygen scavenging efficiency of films produced by thermal compresser was less than that made by the extruder. Addition of aluminosilicate in the films did not elevate the oxygen scavenging efficiency.
The physical properties analyses conducted by Instron indicated that addition of sodium erythorbate decreased the tensile strength of the PE film. On the other hand, the migration test showed that the amount of cupric ion dissolved from film to the solution conformed to the official standard. We filled the PET bottle with orange juice, and the oxygen scavenger film or the commercial film was used as the cap gasket. After storage at 4℃ for 10 days, the dissolved oxygen contents of the orange juice were significantly lower than that of the control groups.
Subjects
脫氧膜
液態食品包裝
oxygen scavenger film
liquid food package
Type
thesis
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