Abstract
The interaction between polyethylene(PE) contact surfaces of carton packs and "Bag in the box" packages with citrus products and model solutions was evaluated. The presence of corona treated polyethylene films in model solution and juices accelerated ascorbic acid degradation and browning. Untreated PE films did not accelerate these reactions. In all cases d-limonene concentration in juices in contact with PE surfaces was reduced. In both orange and grape fruit juices, aseptically filled into cartons the extent of browning and loss of ascorbic acid was greater than in same juices stored in glass jars. Sensory evaluations showed a significant difference between juices stored in carton packs and in glass jars, at ambient temp. after 10-12 weeks. The cartons were found not to be completely gas tight. Storage life data of orange juice in bag in the box packages are presented. Dynamic vibration tests of bag in the box packaging systems, to simulate transport distribution environment, were carried out. In these tests behaviour of different metallized structures, to flex-cracking and pinholing when in contact with citrus products and simulants was evaluated.
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