| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5521895 | Innovative Food Science & Emerging Technologies | 2016 | 7 Pages |
Abstract
Commercialization of novel microwave-assisted thermal pasteurization technology will require development of multilayer films which can sustain microwave and thermal stresses. Food processes influence oxygen and water vapor barrier properties of films which may affect the shelf-life of food sensitive to oxygen and water vapor. A better understanding of the influence of microwave-assisted thermal pasteurization process on film properties will help polymer industry in the design and development of improved film structures.
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Authors
Kanishka Bhunia, Hongchao Zhang, Frank Liu, Barbara Rasco, Juming Tang, Shyam S. Sablani,