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Multi-user equipment approved in grant 2017/50349-0: water vapor permeability system measurement

Grant number: 18/15759-6
Support type:Multi-user Equipment Program
Duration: September 01, 2018 - August 31, 2025
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Luis Fernando Ceribelli Madi
Grantee:Luis Fernando Ceribelli Madi
Home Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Associated research grant:17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP
As informações de acesso ao Equipamento Multiusuário são de responsabilidade do Pesquisador responsável
EMU web page:http://www.ital.agricultura.sp.gov.br/emu.php
Type of equipment:Caracterização de Materiais - Propriedades Físicas - Porosidade/permeabilidade
Manufacturer: Mocon-Amtek
Model: Permatran Modelo 3/34G

Abstract

Many products require water vapor barrier packaging to prevent gain or loss of moisture. In foods with low water activity, the moisture gain favors microbial growth, oxidation of fats, oxidation of pigments and vitamins, enzymatic action, non-enzymatic browning, agglomeration and loss of crispness, as occurs in cookies, snacks, nuts, mixtures of powders for juices, jellies, etc. In foods with high water activity, the moisture loss to the environment represents weight loss and entails physical changes such as changes in color and texture (dryness) as well as chemical and organoleptic changes. Examples of products where these changes occur are meat products, dairy products and frozen products. Thus, it is very important to assess the water vapor barrier required for each type of product so that its intrinsic quality is maintained for longer. It should also be considered the differences in climatic condition depending on the Brazilian regions, which should also be considered depending on product's distribution and commercialization. Studies where this property of packaging materials should be evaluated extends from packaging to school meals products (to ensure the quality of the products served in schools for periods required by each product category); products such as candies and confectionaries intended to have the artificial flavorings substituted by natural tropical fruits. New product developments using drum dryer or freeze-drying, although not new, are still in progress for fruit processing in the country. In addition, new products are in development with components that substitute ingredients with health restrictions for some consumers such as gluten, egg, etc. In addition, new ingredients from corn bran, soybean, sunflower etc. are searched every day to substitute traditional raw materials. The development of packaging must accompany the innovations in products and processes to fulfill new protective requirements. New types of packaging materials are also a focus of research such as polymers from renewable sources, desiccant incorporated polymers, nanomaterials etc. The measurement of the protection they offer is one of the key points for the technical success of using these new technologies. The acquisition of this equipment is part the Plan of Institutional Development in Research of the Institute of Food Technology in the Strategic Areas of Food Safety and Health and of Innovation in Products and Processes. Among the lines of research proposed in this Plan, this equipment will be applied in studies of biopolymers, in the development of products with reduced content of sugar and or fat, the development of packaging materials incorporated with functional components and even using by-products of the agribusiness chain in order to reduce waste and improve the sustainability of the food chain. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MARANGONI JUNIOR, LUIS; ALVES, ROSA MARIA VERCELINO; MOREIRA, CHRISTIANE QUARTAROLI; CRISTIANINI, MARCELO; PADULA, MARISA; ANJOS, CARLOS ALBERTO RODRIGUES. High-pressure processing effects on the barrier properties of flexible packaging materials. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 11 SEP 2020. Web of Science Citations: 4.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.