Pregled bibliografske jedinice broj: 94274
Comparison of physico-chemical properties of PE-LD films and PE-LD films modified by starch for frozen spinach packaging
Comparison of physico-chemical properties of PE-LD films and PE-LD films modified by starch for frozen spinach packaging // Proceedings of the 4th Croatian Congress of the Food Technologists,Biotechnologists and Nutritionists / Tripalo,Branko (ur.).
Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002. str. 88-94 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 94274 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Comparison of physico-chemical properties of PE-LD films and PE-LD films modified by starch for frozen spinach packaging
Autori
Pospišil, Jasna ; Berković, Katarina ; Dragović-Uzelac, Verica
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the 4th Croatian Congress of the Food Technologists,Biotechnologists and Nutritionists
/ Tripalo,Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002, 88-94
Skup
The 4th Croatian Congress of Food Technologists,Biotechlologists and Nutritionists, Central European Meeting
Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Sažetak
The aim of this work was to study the ability of low density polyethylene film (PE-LD) modified by 10% starch for the storage of frozen spinach puree at –18oC. For that purpose the frozen spinach puree was repacked in PE-LD modified and unmodified films of the same thickness. The physico-chemical characteristics of unused and used films for spinach, were compared at determined conditions. Film characteristics were monitored by determination of mechanical properties, IR-specstra and film peremabilities for oxygen, carbon dioxide and nitrogen in a 60-day storage period. Spinach quality parameters, such as dry matter, pH, redox potential (rH) and total chlorophyll lpigments, were monitored. The results of the mechanical properties determination, showed that in the modified PE-LD film the changes in structure occurred because of the interaction between the spinach puree ingredients and the film at a low temperature. However, the statistical analyses showed that there were no significant differences in the mechanical properties of the films with and without starch modification. These findings were confirmed by the determination of redox potential and total chlorophyll pigments in the spinach puree. The obtained values for the mentioned parameters, as well as for the IR-spectra of both kinds of films did not show any significant differences.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
