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Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study

Hansson, K.; Andersson, T. and Skepö, Marie LU (2012) In Journal of Food Engineering 111(2). p.318-325
Abstract
In this empirical study, we have shown that adhesion of dairy products such as fermented milk and yoghurt on packaging materials is dependent on the product contact time to the surface. Approximately 10% of all fermented milk products remain on the inside of today's packaging material. The viscosity of the product seems to have a major effect on how much product that will be adhered to the surface. The initial adhesion (the first 24 h) of product to material surface shows significant discrepancies whereas on longer time scales (days) it seems to be rather constant and independent of the fat content in the fermented milk or the material polarity. This effect would be explained by the fact that both fat and proteins show strong amphiphilic... (More)
In this empirical study, we have shown that adhesion of dairy products such as fermented milk and yoghurt on packaging materials is dependent on the product contact time to the surface. Approximately 10% of all fermented milk products remain on the inside of today's packaging material. The viscosity of the product seems to have a major effect on how much product that will be adhered to the surface. The initial adhesion (the first 24 h) of product to material surface shows significant discrepancies whereas on longer time scales (days) it seems to be rather constant and independent of the fat content in the fermented milk or the material polarity. This effect would be explained by the fact that both fat and proteins show strong amphiphilic behaviors. By using FT-IR/ATR measurements it is concluded that the deposit on the surface contains proteins. (c) 2012 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Protein, Packaging, Interaction, Filmjolk, Fat, Adsorption
in
Journal of Food Engineering
volume
111
issue
2
pages
318 - 325
publisher
Elsevier
external identifiers
  • wos:000303286200015
  • scopus:84859158160
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2012.02.017
language
English
LU publication?
yes
id
77316e83-a351-464e-b0b1-34ae14ce8ce3 (old id 2545378)
date added to LUP
2012-05-29 14:00:11
date last changed
2017-01-01 05:59:07
@article{77316e83-a351-464e-b0b1-34ae14ce8ce3,
  abstract     = {In this empirical study, we have shown that adhesion of dairy products such as fermented milk and yoghurt on packaging materials is dependent on the product contact time to the surface. Approximately 10% of all fermented milk products remain on the inside of today's packaging material. The viscosity of the product seems to have a major effect on how much product that will be adhered to the surface. The initial adhesion (the first 24 h) of product to material surface shows significant discrepancies whereas on longer time scales (days) it seems to be rather constant and independent of the fat content in the fermented milk or the material polarity. This effect would be explained by the fact that both fat and proteins show strong amphiphilic behaviors. By using FT-IR/ATR measurements it is concluded that the deposit on the surface contains proteins. (c) 2012 Elsevier Ltd. All rights reserved.},
  author       = {Hansson, K. and Andersson, T. and Skepö, Marie},
  issn         = {0260-8774},
  keyword      = {Protein,Packaging,Interaction,Filmjolk,Fat,Adsorption},
  language     = {eng},
  number       = {2},
  pages        = {318--325},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2012.02.017},
  volume       = {111},
  year         = {2012},
}