Abstract

The study of permeation characteristics of flavor as performed to provide the data for the understanding of flavor loss and to prolong the shelf life of the snack food (Big Jack). In this study, six different films were used to compare the permeation characteristics of the Spicy Chicken Flavor and to seek the best pack aging material suitable to package the product. The MAS 2000 Organic Permeation Detector was used to collect all the experimental permeation data. Linalool, the most volatile chemical presenting in the Spicy Chicken Flavor of Big Jack, was used to represent the Spicy Chicken Flavor. Among of six films, the ABX film (an acrylic coated film) seems to yield the most aroma protection while BSR yield the least aroma protection. ABX, HBS, and 60 MAC showed greater flavor barrier than the control film; therefore, these films could be used in order to extend the shelf life of the product. Further studies were suggested to compare the different films in terms of sensory test. Other compounds in the Spicy Chicken flavor could be tested.

Library of Congress Subject Headings

Food--Packaging--Research; Plastic films--Permeability--Testing; Plastics in packaging--Research

Publication Date

1996

Document Type

Thesis

Department, Program, or Center

Manufacturing and Mechanical Engineering Technology (CAST)

Advisor

Goodis, Daniel

Advisor/Committee Member

Peck, Diane

Advisor/Committee Member

Feeley, D.

Comments

Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TP1183.F5 S283 1996

Campus

RIT – Main Campus

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