Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study
(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:
https://lup.lub.lu.se/record/2545378
- author
- Hansson, K. ; Andersson, T. and Skepö, Marie LU
- organization
- publishing date
- 2012
- 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
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Theoretical Chemistry (S) (011001039)
- id
- 77316e83-a351-464e-b0b1-34ae14ce8ce3 (old id 2545378)
- date added to LUP
- 2016-04-01 13:58:32
- date last changed
- 2023-01-04 01:56:04
@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}},
keywords = {{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}},
doi = {{10.1016/j.jfoodeng.2012.02.017}},
volume = {{111}},
year = {{2012}},
}