Permeation of aroma compounds through plastic films under high pressure: In-situ measuring method

J. Götz; H. Weisser

doi:10.1016/S1466-8564(01)00061-3

Permeation of aroma compounds through plastic films under high pressure: In-situ measuring method

J. Götz
, H. Weisser

Chair of Brewery Installtions and Food Packaging Technology (2008 — 2021)

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

30 Scopus citations

Abstract

Permeation rates of aroma compounds through food packages were studied with a new in-situ technique as a function of the applied pressure. Thus, the influence (a) of phases to build-up and reduce the pressure and (b) sample preparation on the permeation rate can be eliminated.

Original language	English
Pages (from-to)	25-31
Number of pages	7
Journal	Innovative Food Science and Emerging Technologies
Volume	3
Issue number	1
DOIs	https://doi.org/10.1016/S1466-8564(01)00061-3
State	Published - 2002

Keywords

Aroma compounds
High pressure processing (HPP)
In-situ technique
Packaging
Permeation

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10.1016/S1466-8564(01)00061-3

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title = "Permeation of aroma compounds through plastic films under high pressure: In-situ measuring method",

abstract = "Permeation rates of aroma compounds through food packages were studied with a new in-situ technique as a function of the applied pressure. Thus, the influence (a) of phases to build-up and reduce the pressure and (b) sample preparation on the permeation rate can be eliminated.",

keywords = "Aroma compounds, High pressure processing (HPP), In-situ technique, Packaging, Permeation",

author = "J. G{\"o}tz and H. Weisser",

note = "Funding Information: We would like to thank the DFG, Bonn, for financial support within the project Go557/2-1. The presented study was part of feasibility studies which were carried out at the TU M{\"u}nchen in Weihenstephan concerning different aspects of high hydrostatic pressure processing of foods. ",

year = "2002",

doi = "10.1016/S1466-8564(01)00061-3",

language = "English",

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TY - JOUR

T1 - Permeation of aroma compounds through plastic films under high pressure

T2 - In-situ measuring method

AU - Götz, J.

AU - Weisser, H.

N1 - Funding Information: We would like to thank the DFG, Bonn, for financial support within the project Go557/2-1. The presented study was part of feasibility studies which were carried out at the TU München in Weihenstephan concerning different aspects of high hydrostatic pressure processing of foods.

PY - 2002

Y1 - 2002

N2 - Permeation rates of aroma compounds through food packages were studied with a new in-situ technique as a function of the applied pressure. Thus, the influence (a) of phases to build-up and reduce the pressure and (b) sample preparation on the permeation rate can be eliminated.

AB - Permeation rates of aroma compounds through food packages were studied with a new in-situ technique as a function of the applied pressure. Thus, the influence (a) of phases to build-up and reduce the pressure and (b) sample preparation on the permeation rate can be eliminated.

KW - Aroma compounds

KW - High pressure processing (HPP)

KW - In-situ technique

KW - Packaging

KW - Permeation

UR - https://www.scopus.com/pages/publications/0036239471

U2 - 10.1016/S1466-8564(01)00061-3

DO - 10.1016/S1466-8564(01)00061-3

M3 - Article

AN - SCOPUS:0036239471

SN - 1466-8564

VL - 3

SP - 25

EP - 31

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

IS - 1

ER -

Permeation of aroma compounds through plastic films under high pressure: In-situ measuring method

Abstract

Keywords

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