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Enhanced liquid retention capacity within plastic food packaging through modified capillary recesses

Alaa Alaizoki, Christopher Phillips Orcid Logo, Craig Hardwick, David Parker, Davide Deganello Orcid Logo

Journal of Food Engineering, Volume: 323, Start page: 111010

Swansea University Authors: Alaa Alaizoki, Christopher Phillips Orcid Logo, Davide Deganello Orcid Logo

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DOI (Published version): 10.1016/j.jfoodeng.2022.111010

Abstract

A novel approach is proposed to isolate meat exudate in plastic packaging trays. This exudate is responsible for limiting meat shelf life, increasing meat loss and non-recycling plastic waste. This study explores the use of specially designed capillary recesses with integrated raised rims as a means...

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Published in: Journal of Food Engineering
ISSN: 0260-8774
Published: Elsevier BV 2022
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URI: https://cronfa.swan.ac.uk/Record/cronfa59452
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This exudate is responsible for limiting meat shelf life, increasing meat loss and non-recycling plastic waste. This study explores the use of specially designed capillary recesses with integrated raised rims as a means of improving liquid retention capacity in thermoformed meat trays. The presence of raised recess rims is used to enhance the valving functionality of the recesses and restrict liquid drainage during and after recess inclination. This resulted in a considerable increase in liquid retention capabilities. For pork exudate, the retention capacity of recess samples (recess diameter: 9 mm) significantly increased (p &lt; 0.05) from 0.79 g for recesses with no rims to 2.12 g for rim-integrated recesses. The corresponding retention capacity of a recess array after introducing these rims was 2921 &#xB1; 63 mL/m2. These recesses have comparable liquid scavenging performance to absorbent meat pads (3000 mL/m2) yet are integrated within the tray material. This proves the practicality of using rim-integrated recesses in plastic meat packaging to retain exudate away and ensure fully recyclable plastic packaging. The manufacturing of these recesses is integrated into the thermoforming process for the tray body.</abstract><type>Journal Article</type><journal>Journal of Food Engineering</journal><volume>323</volume><journalNumber/><paginationStart>111010</paginationStart><paginationEnd/><publisher>Elsevier BV</publisher><placeOfPublication/><isbnPrint/><isbnElectronic/><issnPrint>0260-8774</issnPrint><issnElectronic/><keywords>Capillary valves; PET; Food packaging; Meat exudate; Liquid retention</keywords><publishedDay>1</publishedDay><publishedMonth>6</publishedMonth><publishedYear>2022</publishedYear><publishedDate>2022-06-01</publishedDate><doi>10.1016/j.jfoodeng.2022.111010</doi><url/><notes/><college>COLLEGE NANME</college><department>Science and Engineering - Faculty</department><CollegeCode>COLLEGE CODE</CollegeCode><DepartmentCode>FGSEN</DepartmentCode><institution>Swansea University</institution><apcterm>External research funder(s) paid the OA fee (includes OA grants disbursed by the Library)</apcterm><funders>This work was financially supported by Materials and Manufacturing Academy (M2A) through funding from the European Social Fund via the Welsh Government (c80816), the Engineering and Physical Sciences Research Council (UK) (Grant Ref: EP/L015099/1) and Klockner Pentaplast Group. Furthermore, we would like to acknowledge the assistance provided by Swansea University, Faculty of Science and Engineering, AIM Facility, which was funded in part by the EPSRC (EP/M028267/1), the European Regional Development Fund through the Welsh Government (80708) and the Ser Solar project via Welsh Government.</funders><projectreference/><lastEdited>2022-10-31T15:47:39.2333211</lastEdited><Created>2022-02-25T11:04:30.8155087</Created><path><level id="1">Faculty of Science and Engineering</level><level id="2">School of Engineering and Applied Sciences - Chemical Engineering</level></path><authors><author><firstname>Alaa</firstname><surname>Alaizoki</surname><order>1</order></author><author><firstname>Christopher</firstname><surname>Phillips</surname><orcid>0000-0001-8011-710X</orcid><order>2</order></author><author><firstname>Craig</firstname><surname>Hardwick</surname><order>3</order></author><author><firstname>David</firstname><surname>Parker</surname><order>4</order></author><author><firstname>Davide</firstname><surname>Deganello</surname><orcid>0000-0001-8341-4177</orcid><order>5</order></author></authors><documents><document><filename>59452__22454__83df5cf4d4fb4792964ab86d5fb20395.pdf</filename><originalFilename>59452.pdf</originalFilename><uploaded>2022-02-25T11:08:30.3927489</uploaded><type>Output</type><contentLength>4301715</contentLength><contentType>application/pdf</contentType><version>Version of Record</version><cronfaStatus>true</cronfaStatus><documentNotes>&#xA9; 2022 The Authors. 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spelling 2022-10-31T15:47:39.2333211 v2 59452 2022-02-25 Enhanced liquid retention capacity within plastic food packaging through modified capillary recesses c5618f5c345dda45cce44d651583aed3 Alaa Alaizoki Alaa Alaizoki true false cc734f776f10b3fb9b43816c9f617bb5 0000-0001-8011-710X Christopher Phillips Christopher Phillips true false ea38a0040bdfd3875506189e3629b32a 0000-0001-8341-4177 Davide Deganello Davide Deganello true false 2022-02-25 FGSEN A novel approach is proposed to isolate meat exudate in plastic packaging trays. This exudate is responsible for limiting meat shelf life, increasing meat loss and non-recycling plastic waste. This study explores the use of specially designed capillary recesses with integrated raised rims as a means of improving liquid retention capacity in thermoformed meat trays. The presence of raised recess rims is used to enhance the valving functionality of the recesses and restrict liquid drainage during and after recess inclination. This resulted in a considerable increase in liquid retention capabilities. For pork exudate, the retention capacity of recess samples (recess diameter: 9 mm) significantly increased (p < 0.05) from 0.79 g for recesses with no rims to 2.12 g for rim-integrated recesses. The corresponding retention capacity of a recess array after introducing these rims was 2921 ± 63 mL/m2. These recesses have comparable liquid scavenging performance to absorbent meat pads (3000 mL/m2) yet are integrated within the tray material. This proves the practicality of using rim-integrated recesses in plastic meat packaging to retain exudate away and ensure fully recyclable plastic packaging. The manufacturing of these recesses is integrated into the thermoforming process for the tray body. Journal Article Journal of Food Engineering 323 111010 Elsevier BV 0260-8774 Capillary valves; PET; Food packaging; Meat exudate; Liquid retention 1 6 2022 2022-06-01 10.1016/j.jfoodeng.2022.111010 COLLEGE NANME Science and Engineering - Faculty COLLEGE CODE FGSEN Swansea University External research funder(s) paid the OA fee (includes OA grants disbursed by the Library) This work was financially supported by Materials and Manufacturing Academy (M2A) through funding from the European Social Fund via the Welsh Government (c80816), the Engineering and Physical Sciences Research Council (UK) (Grant Ref: EP/L015099/1) and Klockner Pentaplast Group. Furthermore, we would like to acknowledge the assistance provided by Swansea University, Faculty of Science and Engineering, AIM Facility, which was funded in part by the EPSRC (EP/M028267/1), the European Regional Development Fund through the Welsh Government (80708) and the Ser Solar project via Welsh Government. 2022-10-31T15:47:39.2333211 2022-02-25T11:04:30.8155087 Faculty of Science and Engineering School of Engineering and Applied Sciences - Chemical Engineering Alaa Alaizoki 1 Christopher Phillips 0000-0001-8011-710X 2 Craig Hardwick 3 David Parker 4 Davide Deganello 0000-0001-8341-4177 5 59452__22454__83df5cf4d4fb4792964ab86d5fb20395.pdf 59452.pdf 2022-02-25T11:08:30.3927489 Output 4301715 application/pdf Version of Record true © 2022 The Authors. This is an open access article under the CC BY license true eng http://creativecommons.org/licenses/by/4.0/
title Enhanced liquid retention capacity within plastic food packaging through modified capillary recesses
spellingShingle Enhanced liquid retention capacity within plastic food packaging through modified capillary recesses
Alaa Alaizoki
Christopher Phillips
Davide Deganello
title_short Enhanced liquid retention capacity within plastic food packaging through modified capillary recesses
title_full Enhanced liquid retention capacity within plastic food packaging through modified capillary recesses
title_fullStr Enhanced liquid retention capacity within plastic food packaging through modified capillary recesses
title_full_unstemmed Enhanced liquid retention capacity within plastic food packaging through modified capillary recesses
title_sort Enhanced liquid retention capacity within plastic food packaging through modified capillary recesses
author_id_str_mv c5618f5c345dda45cce44d651583aed3
cc734f776f10b3fb9b43816c9f617bb5
ea38a0040bdfd3875506189e3629b32a
author_id_fullname_str_mv c5618f5c345dda45cce44d651583aed3_***_Alaa Alaizoki
cc734f776f10b3fb9b43816c9f617bb5_***_Christopher Phillips
ea38a0040bdfd3875506189e3629b32a_***_Davide Deganello
author Alaa Alaizoki
Christopher Phillips
Davide Deganello
author2 Alaa Alaizoki
Christopher Phillips
Craig Hardwick
David Parker
Davide Deganello
format Journal article
container_title Journal of Food Engineering
container_volume 323
container_start_page 111010
publishDate 2022
institution Swansea University
issn 0260-8774
doi_str_mv 10.1016/j.jfoodeng.2022.111010
publisher Elsevier BV
college_str Faculty of Science and Engineering
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Engineering and Applied Sciences - Chemical Engineering{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Engineering and Applied Sciences - Chemical Engineering
document_store_str 1
active_str 0
description A novel approach is proposed to isolate meat exudate in plastic packaging trays. This exudate is responsible for limiting meat shelf life, increasing meat loss and non-recycling plastic waste. This study explores the use of specially designed capillary recesses with integrated raised rims as a means of improving liquid retention capacity in thermoformed meat trays. The presence of raised recess rims is used to enhance the valving functionality of the recesses and restrict liquid drainage during and after recess inclination. This resulted in a considerable increase in liquid retention capabilities. For pork exudate, the retention capacity of recess samples (recess diameter: 9 mm) significantly increased (p < 0.05) from 0.79 g for recesses with no rims to 2.12 g for rim-integrated recesses. The corresponding retention capacity of a recess array after introducing these rims was 2921 ± 63 mL/m2. These recesses have comparable liquid scavenging performance to absorbent meat pads (3000 mL/m2) yet are integrated within the tray material. This proves the practicality of using rim-integrated recesses in plastic meat packaging to retain exudate away and ensure fully recyclable plastic packaging. The manufacturing of these recesses is integrated into the thermoforming process for the tray body.
published_date 2022-06-01T04:16:46Z
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score 11.012678

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