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High Pressure Effects on Packaging Materials

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High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

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.

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Acknowledgment

References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied. OSU Food Safety Engineering Laboratory (http://u.osu.edu/foodsafetyeng/) gratefully acknowledges the financial support from the USDA National Institute of Food and Agriculture HATCH project OHO01323, Ohio Agricultural Research and Development Center (OARDC), and Center for Advanced Processing and Packaging Studies and the food industry.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, 333 Parker Food Science and Tech Building, 2015 Fyffe Court, Columbus, OH, 43210-1007, USA

    Huseyin Ayvaz & V. M. Balasubramaniam

  2. Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, 17020, Turkey

    Huseyin Ayvaz

  3. Department of Food Agricultural and Biological Engineering, The Ohio State University, 590 Wood Hayes Drive, Columbus, OH, 43210, USA

    V. M. Balasubramaniam

  4. Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9

    Tatiana Koutchma

Authors
  1. Huseyin Ayvaz
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  2. V. M. Balasubramaniam
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  3. Tatiana Koutchma
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Corresponding author

Correspondence to V. M. Balasubramaniam .

Editor information

Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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© 2016 Springer Science+Business Media New York

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Ayvaz, H., Balasubramaniam, V.M., Koutchma, T. (2016). High Pressure Effects on Packaging Materials. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_5

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