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Titel: Development of palladium-based oxygen scavenger : optimization of substrate and palladium layer thickness
Autor/-in: Yildirim, Selçuk
Röcker, Bettina
Rüegg, Nadine
Lohwasser, Wolfgang
Erschienen in: Packaging technology & science
Band(Heft): 28
Heft: 8
Seiten: 710
Seiten bis: 718
Angaben zur Konferenz: 27th IAPRI Symposium on Packaging 2015, Valencia, June 8-11, 2015
Verlag / Hrsg. Institution: Wiley
Erscheinungsdatum: 2015
Lizenz (gemäss Verlagsvertrag): Lizenz gemäss Verlagsvertrag
Art der Begutachtung: Peer review (Publikation)
Sprache: Englisch
Schlagwörter: Active packaging; Palladium; Oxygen scavenger
Fachgebiet (DDC): 664: Lebensmitteltechnologie
Zusammenfassung: Oxygen scavenging films based on vacuum deposited palladium layers were developed to remove residual oxygen remaining in food packages after modified atmosphere packaging. Palladium (Pd) was coated on to a range of packaging films and in different thicknesses using magnetron sputtering technology. To improve the substrate surface, an additional silicon oxide (SiOx) layer was also applied to the films before Pd deposition. To determine the oxygen scavenging activity, the scavenger films were placed into an airtight cell, which was flushed with a gas mixture containing 2 vol.% oxygen and 5 vol.% hydrogen. The results showed that the oxygen scavenging rate was strongly dependent on the coating substrate as well as on the Pd deposition thickness. Packaging films such as polyethylene terephthalate, aluminium oxide-coated polyethylene terephthalate, oriented polypropylene and polylactic acid were found to be the most suitable substrates for Pd-based oxygen scavengers. Moreover, it was demonstrated that the intermediate SiOx layer between the substrate and the Pd layer led to a substantial increase in the oxygen scavenging activity rate (up to 33-fold) for all applied packaging films. Additionally, it was shown that the optimal Pd layer thickness for the investigated oxygen scavenging films lies between 0.7 and 3.4 nm. The resulting scavenger films have the potential to scavenge residual headspace oxygen of sensitive foods within a matter of minutes leading to shelf life extension and overall quality improvements.
Departement: Life Sciences und Facility Management
Organisationseinheit: Institut für Lebensmittel- und Getränkeinnovation (ILGI)
Publikationstyp: Konferenz: Paper
DOI: 10.1002/pts.2134
10.21256/zhaw-4262
ISSN: 0894-3214
URI: https://digitalcollection.zhaw.ch/handle/11475/7091
Enthalten in den Sammlungen:Publikationen Life Sciences und Facility Management

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