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Paper No. 597 Received: 9-5-2017 Accepted: 6-7-2017
ABSTRACT
Sterilization of the packing material is essential in order to prevent spoilage caused by microorganisms found on the packing material. Hydrogen peroxide was used for sterilization of packaging material. Bacteriological effectiveness of sterilization of packaging material was tested with Bacillus subtilis ATCC 6633 as target organism as it is the most resistance to hydrogen peroxide. The initial count of spore taken for experimental purpose was 108 cfu/ml. In this study, the operating factors were hydrogen peroxide concentration (1.6-18.4 % v/v), temperature (26.4-93.6 °C) and treatment time (9.6-110.4 s) while the investigated response was log cycle reduction. The experimental data was fitted with second order regression equation. The operating conditions were optimized using response surface methodology. The optimum values of hydrogen peroxide concentration, temperature and treatment time were found to be 8.05 % v/v, 77.20 °C and 80.54 s respectively at desirability value of 0.39. The log cycle reduction was found to be 6.10 under optimized condition. The optimized condition may be employed for sterilization of food packaging material in aseptic packaging.
Highlights
* Sterilization of packaging material is essential for aseptic packaging.
* Hydrogen peroxide is used for sterilization of packaging material.
* The operating conditions of sterilization of packaging materials i.e. hydrogen peroxide concentration, temperature and treatment time is found using response surface methodology.
Keywords: Sterilization, packaging material, temperature, time, regression equation, packaging
(ProQuest: ... denotes formulae omitted.)
Packaging plays a very vital role in extending the shelf life of food materials (Patel et al. 2016). Aseptic processing and packaging (APP) is currently of major importance in the food industry for delivery of safe food products with extended shelf-life (ESL) and reduced need for refrigeration. APP is a method in which presterilized liquid food is packed and sealed in presterilized container under aseptic environment to keep the products for prolonged period at ambient conditions. This technology is very useful for temperate countries where refrigeration is not prevalent as a means to preserve foods. The most important example of an aseptically processed and packed food is Ultra-High-Temperature (UHT) processed milk which undergoes ultrahigh-temperature-short-time sterilization with subsequent delivery and rapid sealing into presterilized containers. Spore forming bacilli present on equipment surface and packaging material cause spoilage...