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Storage stability of banana chips in polypropylene-based nanocomposite packaging films.

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Title Storage stability of banana chips in polypropylene-based nanocomposite packaging films.
Not Available
 
Creator Manikantan, M.R.
 
Subject Banana chips
Storage
Nanocomposite
Packaging
Quality
 
Description Not Available
In this study, polypropylene (PP) based nanocomposite films of 15 different compositions of nanoclay, compatibilizer and thickness were developed and used for packaging and storage of banana chips. The effect of nanocomposite films on the quality characteristics viz. moisture content (MC), water activity (WA), total color difference (TCD), breaking force (BF), free fatty acid (FFA), peroxide value(PV), total plate count (TPC) and overall acceptability score of banana chips under ambient condition at every 15 days interval were studied for 120 days. All quality parameters of stored banana chips increased whereas overall acceptability scores decreased during storage. The elevation in FFA, BF and TCD of stored banana chips increased with
elapse of storage period as well as with increased proportion of both nanoclay and compatibilizer but decreased by reducing the thickness of film. Among all the packaging materials, the WA of banana chips remained lower than 0.60 i.e. critical limit for microbial growth up to 90 days of storage. The PVof banana chips packaged also remained within the safe limit of 25 meq oxygen kg−1 throughout the storage period. Among all the nanocomposite films, packaging material having 5 % compatibilizer, 2 % nanoclay & 100 μm thickness (treatment E) and 10 % compatibilizer, 4 % nanoclay & 120 μm thickness (treatment N) showed
better stability of measured quality characteristics of banana chips than any other treatment.
Not Available
 
Date 2018-11-24T07:54:42Z
2018-11-24T07:54:42Z
2012-08-28
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/13065
 
Language English
 
Relation Not Available;
 
Publisher Springer India