چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. Withthe increase in the request for coating and film quality, appropriate form, and high product safety and storage period, varioustechnologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and micro-wave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimentalcondition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packagingis also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. Thetechnologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influenceon the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies isimportant because improper use of them reduces the properties of the edible packaging. |
| نویسنده | نفر چندم مقاله |
|---|---|
| مرجان قربانی | دوم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| 12393_2020_Article_9227.pdf | 1399/04/31 | 708290 | دانلود |
