The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Photo Marie Skepö

Marie Skepö

Professor

Photo Marie Skepö

Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study

Author

  • K. Hansson
  • T. Andersson
  • Marie Skepö

Summary, in English

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.

Department/s

  • Computational Chemistry

Publishing year

2012

Language

English

Pages

318-325

Publication/Series

Journal of Food Engineering

Volume

111

Issue

2

Document type

Journal article

Publisher

Elsevier

Topic

  • Theoretical Chemistry (including Computational Chemistry)

Keywords

  • Protein
  • Packaging
  • Interaction
  • Filmjolk
  • Fat
  • Adsorption

Status

Published

ISBN/ISSN/Other

  • ISSN: 0260-8774