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Duluth, GA, United States

Brody A.L.,Packaging Brody Inc. | Brody A.L.,University of Georgia
Food Technology | Year: 2010

Active packaging plays exciting niche roles in a variety of food packaging. Flavor Absorbers are usually activated carbon or cyclodextrins designed to remove trivial quantities of undesirable odors, but hardly applied on a commercial basis. Carbon dioxide scavengers remove excess carbon dioxide from foods in which it can be damaging as with roasted and ground coffee and some fruits and vegetables. Calcium oxide reacts with carbon dioxide to remove it from the atmosphere. A flood of natural and other chemicals have been proposed to counter the growth of spoilage, infectious, and toxin-producing microorganisms that are ubiquitous in and on foods and their environments. Virtually the first commercial active packaging was silica gel in a porous sachet or mini-canister placed in a hermetically sealed pouch or jar to remove residual water and/or water vapor.


Brody A.L.,Packaging Brody Inc. | Brody A.L.,University of Georgia
Food Technology | Year: 2010

Delivery of food products is emphasized so that the food contents are not harmed or changed when accessed. The double seam for a can is engineered so that the body seam and the closure seam intermesh and can be squeezed together to produce a hermetic seal that can withstand heat, steam pressure, liquid, and gaseous transmission. Easy-open, pear-shaped openings have allowed the drinker to have a large orifice through which the beverage flows easily when the open can is placed to the lips and mouth of the consumer and tilted. Hot-filled food cans include plastic ends and have microwaveable plastic bodies with full-panel, easy-open aluminum ends and plastic overcap and peelable flexible lamination ends for in-vehicle eating and sipping. The contents of peppercorns are packaged in bottles with steel grinders in their closures so that the consumer can freshly grind the flavoring directly into or onto the product to be spiced or seasoned.


Brody A.L.,Packaging Brody Inc. | Brody A.L.,University of Georgia
Food Technology | Year: 2011

Retort Packaging is making new inroads into the food packaging industry meeting the demands of the customers. Retort describes a mechanical means to elevate food product temperature to above 100°C in order to facilitate the in-package thermal destruction of microbiological spores and thus effectively sterilize the contained food product. Retorts, or steam or water pressure vessels, are applied for treatments of low-acid foods in which low acid is defined as having water activity of 0.85 or above and a pH of 4.6 or above. Another class of wet foods that is canned includes those that are high acid, with a pH below 4.6, mostly fruit and tomato products, usually devoid of pathogenic heat-resistant microorganisms. Another class of wetfoods that is canned includes those that are high acid, with a pH below 4.6, mostly fruit and tomato products, usually devoid of pathogenic heat-resistant microorganisms. The crystallized polyester, silicon oxide, cobalt-catalyzed oxygen scavengers, and liquid crystal polymer oxygen barrier structures have emerged significantly in the food packaging industry.


Brody A.L.,Packaging Brody Inc. | Brody A.L.,University of Georgia
Food Technology | Year: 2011

Several advances undertaken in the field of microwave pasteurization and sterilization are presented. Massachusetts Institute of Technology's Team Goldblith (Sam) demonstrated that the microbiological effects of microwaves were wholly thermal. Several companies manufactured about 100 multiphase microwave plus hot air chambers that were initially applied for pasteurization combined with chilled distribution for safe delivery of products such as wet pastas. Microwave generators are situated near the entry to heat the interiors, and steam/hot air is present following the microwave radiation to temper the total food mass temperature. Most of the food product mass in its hermetically sealed barrier plastic trays has been heated to near 100°C when it leaves the proximity of the microwave energy. The external hot environment heats by conduction to ensure that the entire interior food mass are tempered to a pasteurization level.


Brody A.L.,Packaging Brody Inc. | Brody A.L.,University of Georgia
Food Technology | Year: 2011

Sessions, posters, and exhibits at the 2011 Annual Meeting & Food Expo, held in New Orleans, US, in June 2011, highlighted packaging ideas and innovations. A symposium on 'Latest Developments in Polymeric Film Packaging for Fresh Fruit and Vegetable Products' featured Clemson University's Kay Cooksey who provided information about modified atmosphere packaging of fresh and fresh-cut produce. Her presentation combined biopolymers, microperforation, coatings, and the popular active packaging with mathematical modeling to optimize material and structural selection. Poster sessions also provided significant information on important packaging issues and topics discussed included antimicrobial properties of wine grapes; antimicrobial chitosan or gallic acid films and electrospinning chitosan fibers. Some other significant poster session topics included controlled release packaging including antimicrobials such as the pungent AIT and nanotechnology in food packaging.

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