Stability of aseptically packaged food as a function of oxidation initiated by a polymer contact surface

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dc.contributor.authorBerends, Corey L.en
dc.contributor.committeechairMarcy, Joseph E.en
dc.contributor.committeememberHackney, Cameron Rajen
dc.contributor.committeememberEigel, William N. IIIen
dc.contributor.committeememberJohnson, Janet M.en
dc.contributor.committeememberBarbeau, William E.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:12:02Zen
dc.date.adate2008-06-06en
dc.date.available2014-03-14T21:12:02Zen
dc.date.issued1996-08-04en
dc.date.rdate2008-06-06en
dc.date.sdate2008-06-06en
dc.description.abstractIn this study, low density polyethylene (LDPE) and polyethylene terephalate (PETE) resin beads were ground to a coarse powder and exposed to sterilization treatments applied to the food contact surface of packaging materials used in aseptically processed and packaged food. Electron paranlagnetic resonance (EPR) analyzed free radical (-CH2CHCH=CHCHz-) production on the surface of LDPE exposed to heat (107°C) and treatments of heat (107°C) + 30% hydrogen peroxide solution (H20 2). As the temperature was raised from 100° to 200°C, peak intensity of carbon radicals produced gradually increased. The sensitivity of EPR prevented detection of free radicals on LDPE, exposed to H20 2 treatment, due to residual peroxide and H20 condensation on the surface of LDPE. D-limonene was placed in 12ml sealed glass vials containing a sodium citrate buffer solution (pH=3.7), under atmospheric O₂ (21%) conditions. Oxidation of d-limonene, placed in intimate contact with untreated, HzOz treated, and ultraviolet (VV) light (650mW/cm2) treated LDPE for 15 weeks, was measured to determine the capacity of an oxidized polymer to initiate autoxidation. The oxidation of d-limonene in vials containing no polymer was also measured. Production of carvone and carveol were used as an index for oxidation. No polymer and UV treated samples showed significantly (P<0.05) higher levels of calVone and calVeol than samples containing untreated and HzOz treated LDPE. Samples containing no polymer oxidized d-limonene at the highest rate, but not significantly faster than solutions containing UV treated LDPE. Accumulation of carvone and carveol was zero order.en
dc.description.degreePh. D.en
dc.format.extentxiii, 133 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-06062008-151152en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-06062008-151152/en
dc.identifier.urihttp://hdl.handle.net/10919/37988en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V856_1996.B474.pdfen
dc.relation.isformatofOCLC# 35832117en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectpolymer oxidationen
dc.subjectfree radicalsen
dc.subjecthexanalen
dc.subjectd-limoneneen
dc.subject.lccLD5655.V856 1996.B474en
dc.titleStability of aseptically packaged food as a function of oxidation initiated by a polymer contact surfaceen
dc.typeDissertationen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.leveldoctoralen
thesis.degree.namePh. D.en

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