差示扫描量热法
相变材料
材料科学
热重分析
十四烷
食品包装
化学
温度循环
食品科学
化学工程
相变
热的
物理
有机化学
热力学
工程物理
气象学
工程类
作者
Leila Nabi,Moloud Nourani
出处
期刊:Meat Science
[Elsevier]
日期:2023-07-01
卷期号:201: 109188-109188
被引量:3
标识
DOI:10.1016/j.meatsci.2023.109188
摘要
In this study, tetradecane was selected as a phase change material (PCM) to provide a thermal buffering system for meat packaging. Firstly, tetradecane was capsulated within a calcium alginate shell; then the conditions for achieving the highest efficiency were obtained. The capsules were characterized using Scanning electron microscopy, Thermo-gravimetric analysis and Differential scanning calorimetry. The results revealed the stability of the thermal properties of the encapsulated PCMs and the efficient capsulation of tetradecane in the capsules. Next, the alginate films were prepared using various concentrations of sodium alginate (SA) and CaCl2 incorporated with capsulated tetradecane. Observations indicated that the film prepared with 5% SA and 12% CaCl2 had the least leakage and the best structural integration during phase change cycles and storage at 25 °C. The use of PCM-incorporated packages could successfully delay the meat temperature elevation during phase change cycles and incubation at 25 °C. After 7.5 h incubation at 25 °C and 15 phase change cycles, PCM-incorporated samples had lower weight loss and higher hardness, gumminess and chewiness as compared to the control. Further, the physicochemical parameters of the meat in PCM-incorporated package were less changed, as compared to the fresh sample. So, the prepared package could be effectively used in meat packaging.
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