Proquest Dissertations
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Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quality 6* x 9* black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order. Bell & Howell Information and teaming 300 North Zeeb Road, Ann Arbor, Ml 48106-1346 USA 800-521-0600 IM PACKAGING REQUIREMENTS FOR PULSED ELECTRIC FIELD PROCESSED ORANGE JUICE DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Zehra Ayhan, M.S. ***** The Ohio State University 2000 Dissertation Committee; Professor Q. Howard Zhang, Adviser Approved by Professor Grady W. Chism Professor Steven J. Schwartz Professor David B. Min Adviser Professor John Litchfield Food Science and Nutrition Graduate Program UMI Number 9982519 UMI* UMI Microform9982519 Copyright 2000 by Bell & Howell Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. Bell & Howell Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Artxrr, Ml 48106-1346 ABSTRACT Package forming parameters, seal integrity and package compatibility with foods are important issues in food packaging. These issues influence performance of packages. The shelf life, quality and safety of foods heavily depend on the performance of food packages. The thermoforming process was optimized to improve the quality and uniformity of semirigid food packages produced by a Benco aseptic packaging machine. Analysis of wall thickness data obtained for the thermoforming parameters (forming temperature, forming air pressure and heating time) used in this study showed that wall thickness was significantly (p< 0.05) affected by forming temperature, pressure and heating time. Forming temperature was found to be the principle parameter influencing wall thickness distribution in a plug-assist thermoforming operation. The optimum operating conditions of the packaging machine for this thermoforming process are: 146-156°C for forming temperature, 2-4 bars for air-forming pressure and 74-97 seconds for heating time. Seal integrity of plastic food packages was evaluated using non-contact, immersion type ultrasonic testing in pulse-echo mode using high frequency sound waves. Ultrasonic signals, or echoes, reflected by the seal were used to develop A-scan and C- scan presentations. Discontinuities in the seal, short seal, non-bonded areas, imbedded foreign matter such as wire and Teflon in the seal, contaminated seal and abrasion resulted in reduced signal strengths. Pictures taken with optical microscopy demonstrated that signal amplitude was relatively high when the seal area was uniform. Effects of packaging materials as well as pulsed electric field (PEF) processing and storage conditions on orange juice flavor, color and vitamin C were investigated using a pilot plant scale integrated PEF processing and glove box packaging system. Single strength orange juice was treated with PEF at electric field strength of 35 kV/cm for 59ps and filled into sanitized bottles of glass, polyethylene terephthalate (PET), high density polyethylene (HDPE) and low density polyethylene (LDPE) in a sanitized glove box. Among plastic materials tested, PET was comparable to glass in terms of retention of flavor, color and vitamin C of PEF treated orange juice. PEF processed orange juice in glass and PET bottles had a shelf life of more than 16 weeks at 4°C storage. It is recommended to select compatible packaging material to maintain benefits of PEF processing during storage. Ill ACKNOWLEDGMENTS I would like to express my sincere appreciation to Dr. Q. Howard Zhang, my advisor, for his support, guidance and encouragement, which made possible the completion of this study. Special gratitude is also extended to Drs. David B. Min, Grady W. Chism, Steven J. Schwartz and John Litchfield for serving on my dissertation committee and for valuable advises. The authors acknowledge thermoforming project funding provided by US Army Research, Development and Engineering Center. The Benco aseptic packaging machine was run by the PEF packaging group, Charles B. Streaker, Zehra Ayhan and Yifan Xu in the Food Science and Technology Department pilot plant at the Ohio State University (OSU). Statistical consultation was provided by senior statistical consultant, Mohammed Rahman, of University Technology Services at OSU. The Benco ASEPACK 2 aseptic packaging machine was made available as a cost-share to the Army project by Borden Company. The authors acknowledge seal inspection project funding provided by Combat Ration Network for Technology Implementation (CORANET). Project participants included the Ohio State University (OSU), Edison Welding Institute (EWI), Packaging Technology and Inspection (PTI), US Army Natick RD&E Center and Sterling Foods IV Company. The authors wish to thank Mikail Kneller, Roger Spencer, John Hunt, and Eric Cutlip for their technical assistance to the project. We would like to acknowledge NSF CAPPS Center for operational fundings of orange juice project. PEF processing equipment is provided by a project funded by the US Army Natick RD&E Center. Product is provided by member company, MinuteMaid. The authors are thankful to Dr. C. Wang for operating the pilot plant PEF system, Mr. C. B. Streaker for operating fluid handling system and Dr. H. W. Yeom for helping with product preparation. The authors are also thankful to Dr. S. Palaniappan of MinuteMaid for his technical advises. I also would like to thank PEF group members who helped me when 1 needed and for their friendship. Last but not least, special thanks must be credited to my parents, my sisters and brother for their love and faith during my absence from home. I like to extend my deepest appreciation to my friends Eser Tufekci, Latife Sahin and Gulnur Arabaci, for their love, continuous support and understanding during my stay in Columbus. Appreciation is also extended to Mustafa Kemal University, Turkey for their sponsorship throughout my master and Ph.D. studies. VITA June 12,1969 ........................................... Bom-Ankara, Turkey 1991 ....................................................... B.S. Dept, of Food Science and Technology University of Ankara Ankara, Turkey 1996 ..........................................................M.S. Dept, of Food Science and Nutrition The Ohio State University Columbus, OH 1994-1999 ................................................ Scholar of Mustafa Kemal University Hatay, Turkey 1999-present .............................................Graduate Research Associate Dept, of Food Science and Nutrition The Ohio State University PUBLICATIONS Research Publications 1. Zehra Ayhan, “Preservation of Fresh Cut Melons”. 1996. M.S. Thesis. The Ohio State University. VI 2. Zehra Ayhan, Grady W. Chism and Edward R. Richter. 1998. The Shelf-life of Minimally Processed Fresh Cut Melons. J. Food Quality. 21:29-40. 3. Zehra Ayhan and Q. Howard Zhang. 2000. Wall thickness distribution in thermoformed food containers produced by a Benco aseptic packaging machine. J. Polymer Engineering and Science. 40 (1 ): 1-10. Papers submitted: I. Zehra Ayhan, Q. Howard Zhang, Bahram Farahbakhsh and Mikail Kneller. Inspection of seal integrity of food packages using ultrasound and pressure differential techniques. Submitted for publication in the Journal of Applied Engineering in Agriculture. (May 1999). 2. Zehra Ayhan, Charles B. Streaker and Q. Howard Zhang. Design, construction and validation of a sanitary glove box packaging system for product shelf life studies. Submitted for publication in the Journal o f Food Protection. (April 2000). 4. Zehra Ayhan, Q. Howard Zhang and David B. Min. Effects of pulsed electric field processing and storage on stability and quality of single strength orange juice. Submitted for publication in the Journal o f Food Science. (May 2000). 4. Zehra Ayhan, Hye Won Yeom, Q. Howard Zhang and David B. Min. Flavor, color and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. Submitted for publication in the Journal o f Agricultural and Food Chemistry. (May 2000). PRESENTATIONS 1. Zehra Ayhan, Grady W. Chism and Edward R. Richter. 1996. Preservation of Aesh cut melons. Institute of Food Technologists Annual Meeting, New Orleans, TX. 2. Zehra Ayhan and Q. Howard Zhang. 1998. Wall thickness distribution in thermoformed