Whey protein isolate coating material for high oxygen barrier properties: A scale-up study from laboratory to industrial scale and its application to food packaging
DC Field | Value | Language |
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dc.contributor.author | Song, H.-G. | - |
dc.contributor.author | Choi, I. | - |
dc.contributor.author | Lee, J.-S. | - |
dc.contributor.author | Chang, Y. | - |
dc.contributor.author | Yoon, C.S. | - |
dc.contributor.author | Han, J. | - |
dc.date.accessioned | 2022-02-22T10:42:25Z | - |
dc.date.available | 2022-02-22T10:42:25Z | - |
dc.date.created | 2022-02-11 | - |
dc.date.issued | 2022-03 | - |
dc.identifier.issn | 2214-2894 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/136493 | - |
dc.description.abstract | To apply whey protein isolate (WPI) as a food packaging material industrially, a three-step study was performed. First, the WPI coating solution was screened for plasticizer type, plasticizer concentration, and pH to minimize its oxygen permeability. The production batch size was scaled-up from 1 to 320 L. Next, the PET film was sequentially coated with the WPI and laminated with a linear low-density polyethylene (LLDPE) film using an industrial manufacturing facility. The developed multilayer (PET/WPI/LLDPE) film was compared to the aluminum oxide (AlOx)-deposited multilayer (PET/AlOx/LLDPE) film. The PET/WPI/LLDPE films showed high oxygen and water vapor barrier properties. Finally, the PET/WPI/LLDPE films were applied as frozen shrimp fried rice (SFR) packaging. For 6 months, they delayed peroxide formation in the SFR samples, as much as the PET/AlOx/LLDPE films did. These results indicated that the developed film has high potential as a packaging material for frozen foods in practical applications. © 2021 Elsevier Ltd | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | Elsevier Ltd | - |
dc.title | Whey protein isolate coating material for high oxygen barrier properties: A scale-up study from laboratory to industrial scale and its application to food packaging | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Han, J. | - |
dc.identifier.doi | 10.1016/j.fpsl.2021.100765 | - |
dc.identifier.scopusid | 2-s2.0-85121725811 | - |
dc.identifier.wosid | 000740514100003 | - |
dc.identifier.bibliographicCitation | Food Packaging and Shelf Life, v.31 | - |
dc.relation.isPartOf | Food Packaging and Shelf Life | - |
dc.citation.title | Food Packaging and Shelf Life | - |
dc.citation.volume | 31 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | EDIBLE FILMS | - |
dc.subject.keywordPlus | MECHANICAL-PROPERTIES | - |
dc.subject.keywordPlus | GLASS-TRANSITION | - |
dc.subject.keywordPlus | PERMEABILITY | - |
dc.subject.keywordPlus | GLYCEROL | - |
dc.subject.keywordPlus | SURFACE | - |
dc.subject.keywordPlus | PH | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | TENSILE | - |
dc.subject.keywordPlus | GLUTEN | - |
dc.subject.keywordAuthor | Gas barrier properties | - |
dc.subject.keywordAuthor | Multilayer film | - |
dc.subject.keywordAuthor | Scale-up study | - |
dc.subject.keywordAuthor | Shrimp fried rice packaging | - |
dc.subject.keywordAuthor | Whey protein isolate | - |
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