Thermal In-Pouch Microwave Sterilization.

摘要

Polymeric flexible pouch laminations with high oxygen and water vapor barrier (OTR and WVTR, respectively) were optimized to better meet the US Army specification for WVTR. The optimized structure was evaluated for light barrier and found to protect food simulants from photo-oxidation. The selected optimized structure was used to process chicken and dumplings entree items by Microwave Assisted Thermal Sterilization (MATS), and validation studies were performed per FDA and USDA filing requirements. Additionally, Time-Temperature Indicator (TTI) ink was developed and applied on the pouch to demonstrate that the sterilization temperature was maintained for sufficient time through the process. Modeling software was utilized, using known inputs for single materials and complete laminations, to dynamically model the shelf life of the packaged entree items through temperature and humidity changes typically seen throughout the extended shelf life of the items.