Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure‐assisted thermal processing and during storage

Abstract

AbstractPressure‐assisted thermal processing (PATP) is an advanced thermal process involving application of elevated pressures above 600 MPa on a preheated food for a holding time of 3 to 5 min, causing the volumetric temperature of food to increase above 100°C, to inactivate bacterial spores and enzymes. This study evaluated the influence of PATP on two state‐of‐the‐art multilayer EVOH films. Flexible pouches containing water as the food simulant were made from the two films and processed at 680 MPa for 3 min at 105°C and 680 MPa for 5 min at 100°C. Each film was investigated for its oxygen transmission rates (OTRs), melting temperature (Tm), enthalpy of melting (ΔH), and overall crystallinity before (control) and after processing. The changes in OTRs and total ΔH of the two films were also analyzed during a storage period of 240 days in ambient conditions after processing. Results showed a significant (P < 0.05) increase in the OTRs of the two films after PATP. However, PATP did not cause a significant (P > 0.05) change in the Tm and ΔH of the two films. The overall crystallinity of film A decreased, but improved slightly for film B after PATP. A recovery in the OTRs of the two films occurred during storage. The films also showed changes in the total ΔH measured during the storage period, which was used to explain the changes in the oxygen barrier properties. The OTR of both films remained below 2 cc/m2 day, which is required in packaging applications for shelf‐stable foods with a 1‐year shelf life. This work demonstrates the advantages of using multilayer films containing EVOH as the barrier layer in PATP applications to produce shelf‐stable foods. This work also highlights the advantage of, DSC analysis for studying the physical ageing of polymers during storage. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011