Impact of biobased packaging materials on quality of fully-baked frozen bread
(2017) MTTM01 20171Packaging Logistics
- Abstract
- The performance of five commercial available biobased packaging films for fully-baked frozen bread was studied in comparison to polyethylene (PE) film. The main purpose of this study was to understand how biobased packaging materials affect the quality of fully–baked frozen bread. The five biobased packaging films evaluated in this study were biobased polyethylene (bio-PE), Biodolomer®, polylactic acid (PLA), polybutylene succinate-co-adipate (PBSA), and paper laminated with biobased polyethylene terephthalate (paper/bio-PET). Two types of commercial fully-baked frozen bread were used i.e. hotdog buns and hamburger buns. The fully-baked buns were repacked manually in each packaging bag, sealed with a clip, and frozen for minimum 3 days.... (More)
- The performance of five commercial available biobased packaging films for fully-baked frozen bread was studied in comparison to polyethylene (PE) film. The main purpose of this study was to understand how biobased packaging materials affect the quality of fully–baked frozen bread. The five biobased packaging films evaluated in this study were biobased polyethylene (bio-PE), Biodolomer®, polylactic acid (PLA), polybutylene succinate-co-adipate (PBSA), and paper laminated with biobased polyethylene terephthalate (paper/bio-PET). Two types of commercial fully-baked frozen bread were used i.e. hotdog buns and hamburger buns. The fully-baked buns were repacked manually in each packaging bag, sealed with a clip, and frozen for minimum 3 days. Weight loss, textural properties, water activity, and the appearance of the buns were evaluated 1, 3, and 7 days after thawing. Water vapor transmission rate (WVTR) of bio-PE was similar to the PE reference (6.37 g/m²day), while Biodolomer®, PLA, PBSA, and paper/PET WVTR values were higher than PE reference, 71.1, 61.70, 140.12, and 25.09 g/m²day respectively. The bio-PE could maintain all the investigated quality aspects of the packed buns along shelf life. A triangle test confirmed that there was no significant difference between hotdog buns packed in bio-PE and PE reference. Despite missing of transparent property, paper/bio-PET could maintain some of the bun quality aspects except the textural properties and weight loss (hotdog buns). Buns packed in Biodolomer®, PLA, and PBSA films showed quality loss i.e. higher weight loss already at day one after thawing and dry edge in the buns after 7 day-shelf life. (Less)
- Popular Abstract
- Changing bread plastic packaging to biobased packaging
Biobased packaging materials could be alternatives for petroleum-based plastic film. The performance of commercial biobased packaging materials were compared to petroleum-based polyethylene (PE) for bread packaging application.
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/8915419
- author
- Putranda, Yoga LU
- supervisor
- organization
- course
- MTTM01 20171
- year
- 2017
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- biobased packaging material, buns, packaging, polyethylene, quality
- ISBN
- 978-91-7753-365-8
- language
- English
- id
- 8915419
- date added to LUP
- 2017-06-15 09:37:31
- date last changed
- 2017-06-15 09:37:31
@misc{8915419,
abstract = {{The performance of five commercial available biobased packaging films for fully-baked frozen bread was studied in comparison to polyethylene (PE) film. The main purpose of this study was to understand how biobased packaging materials affect the quality of fully–baked frozen bread. The five biobased packaging films evaluated in this study were biobased polyethylene (bio-PE), Biodolomer®, polylactic acid (PLA), polybutylene succinate-co-adipate (PBSA), and paper laminated with biobased polyethylene terephthalate (paper/bio-PET). Two types of commercial fully-baked frozen bread were used i.e. hotdog buns and hamburger buns. The fully-baked buns were repacked manually in each packaging bag, sealed with a clip, and frozen for minimum 3 days. Weight loss, textural properties, water activity, and the appearance of the buns were evaluated 1, 3, and 7 days after thawing. Water vapor transmission rate (WVTR) of bio-PE was similar to the PE reference (6.37 g/m²day), while Biodolomer®, PLA, PBSA, and paper/PET WVTR values were higher than PE reference, 71.1, 61.70, 140.12, and 25.09 g/m²day respectively. The bio-PE could maintain all the investigated quality aspects of the packed buns along shelf life. A triangle test confirmed that there was no significant difference between hotdog buns packed in bio-PE and PE reference. Despite missing of transparent property, paper/bio-PET could maintain some of the bun quality aspects except the textural properties and weight loss (hotdog buns). Buns packed in Biodolomer®, PLA, and PBSA films showed quality loss i.e. higher weight loss already at day one after thawing and dry edge in the buns after 7 day-shelf life.}},
author = {{Putranda, Yoga}},
isbn = {{978-91-7753-365-8}},
language = {{eng}},
note = {{Student Paper}},
title = {{Impact of biobased packaging materials on quality of fully-baked frozen bread}},
year = {{2017}},
}