1. To solve problems about penetration in packaged foods.

Penetration in packaged foods.

1. A canning industry routinely applies a 22-minute heat treatment to one of its products at a

temperature of 117 ° C. Due to a problem generated in the steam production plant, it needs to

reduce the treatment temperature to 113ºC, while the fault is solved.

Calculate: How long the treatment should last at this new temperature to ensure that safety

against Clostridium botulinum is not affected by the change generated

Development of the problem

• The heat treatment time at 113 ° C must be calculated to replace the one that received the

product at 117 ° C

T R−T 1
Z
t 1=t R 10

Find = t R

Dates.

T 1=117 ° C T R =113 ° C t 1 min ¿ 22

(113 ° c−117° c)= ¿ ¿

10
t 1=t R 10
(113 ° c−117 ° c)= ¿ ¿
10
22 min=t R . 10
−4 ° c= ¿ ¿
10
22 min=t R . 10

22 min=t R (0.39810)
 22 min
=t
0.39810 R

Answer t R ¿ 55.26249 min, This is the time that the heat treatment should last at the temperature

of 113 ° C to ensure that the safety against Clostridium botulinum is not affected

2. Choose and analyze a scientific article about penetration in packaged foods

Specialized Analytical Summary–RAE

1. IDENTIFICATION OF THE ARTICLE

Title: Morphological, Structural, Thermal, Permeability, and

Antimicrobial Activity of PBS and PBS/TPS Films Incorporated

with Biomaster-Silver for Food Packaging Application

Authors: Nurain Aziman, Lau Kia Kian, Mohammad Jawaid, Maimunah Sanny, and Salman

Alamery
Published in: polymers, MDPI
Publication date: 27 January 2021
Produced by: 1. Department of Food Science, Faculty of Food Science and Technology,

Universiti Putra Malaysia, Serdang 43400, Malaysia; nurain7886@yahoo.com (N.A.);

s_maimunah@upm.edu.my (M.S.)

2. School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi

MARA, Kampus Kuala Pilah, Kuala Pilah 72000, Malaysia

3. Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products

(INTROP), Universiti Putra Malaysia, Serdang 43400, Malaysia; laukiakian@gmail.com

4 Laboratory of Food Safety and Food Security, Institute of Tropical Agriculture and Food

Security, Universiti Putra Malaysia, Serdang 43400, Malaysia

5 Department of Biochemistry, College of Science, King Saud University, P.O. Box 22452,
Riyadh 11451, Saudi Arabia; salamery@ksu.edu.sa

2. SUMARY

The article presents the importance of developing innovative products in their packaging with

a scientific approach which leads to the implementation of antimicrobial films, new biofilms

made of poly (butylene succinate) (PBS) and added tapioca starch (TPS) are proposed. with

1.5% or 3% Biomaster-silver (BM) particle. On morphological examination, the incorporation

of 3%, the BM particle was considerably good to form a well-structured PBS film. Meanwhile,

functional analysis of the groups revealed that the 3% BM particle effectively interacted with

the molecular chains of PBS. From antimicrobial analysis, BM particles possess antimicrobial

activity against three bacteria Staphylococcus aureus, Escherichia coli and Salmonella

Typhimurium in which PBS / TPS 3% BM film exhibited strong antimicrobial activity against

all bacteria tested, however, PBS / TPS.

The 1.5% BM film exhibited strong antimicrobial activity against E. coli only. Therefore, the

incorporation of BM in PBS / TPS film could be a sustainable way to develop packaging films

to preserve food products. Due to the use of synthetic polymers for food packaging, this has

inspired researchers to explore biodegradable films such as poly (butylene succinate) (PBS)

for general food packaging or film, PBS is a biodegradable aliphatic polyester that has high

flexibility, excellent impact and strength in food packaging, Starch-based materials have been

widely considered in the food packaging sector as an alternative to plastics for its

biodegradability, abundance, large-scale production potential, low cost, wide availability, ease

of use and hypoallergenic and quality.

3. KEYWORDS: poly (butylene succinate); tapioca starch; biomaster-silver; morphology;

crystallinity; thermal stability; permeability; antimicrobial activity, food, packaging.

4. PROBLEM OF INVESTIGATION
The problem lies in implementing antimicrobial films for food packaging applications such as

new product development, the idea is to focus on analyzing environmentally biodegradable

materials from science, the greater use of synthetic polymers for food packaging has been

become the main concern due to its non-biodegradability. This has inspired researchers to

explore biodegradable films such as poly (butylene succinate) (PBS) for general food

packaging, as well as the development of antimicrobial film that protect the product from

pathogens, which can be harmful to health.

5. OBJECTIVES
• Develop antimicrobial films for food packaging applications.

• Study the characteristics and antimicrobial activity of novel biofilms made of poly

(butylene succinate) (PBS) and tapioca starch (TPS) added with 1.5% or 3% of

Biomaster-silver (BM) particle.

• Analyze the incorporation of 3% The BM particle to form a well-structured PBS film

for food packaging.

6. METHODOLOGICAL APPROACH: METHODOLOGY USED FOR THE

DEVELOPMENT OF THE INVESTIGATION

The PBS pellets (Density = 1.26 g/cm3; Melting point = 114 _C; Glass transition

temperature = -32 °C) were purchased from PTT Public Co. Ltd. in Bangkok, Thailand.

Tapioca starch (TPS) powder (Moisture = 11.1%; Bulk density = 0.63 g/cm3; Gelatanization

temperature = 51 _C; Viscosity = 5.5 Cp) was bought from PT. Starch Solution Int. in
Karawang, Indonesia. Meanwhile, Biomaster-silver (BM) particles were provided by

Indochine Bio Plastiques, Senai, Johor, Malaysia. The bacteria strains, Staphylococcus aureus

(ATCC 6538P), Escherichia coli (ATCC 11229), and Salmonella Typhimurium (ATCC

14028) (Microbiologics, KWIK-STIKTM 2 pack, St. Cloud, MN, USA) , Preparation of PBS

and PBS/TPS Films The films fabrication was conducted using melt-blown.

7. TECHNOLOGICAL CHARACTERISTICS
Characterization of PBS and PBS/TPS Films

• Morphological Examination: The morphological properties of film samples

were determined using a S3000-N scanning electron microscope (SEM) (Hitachi,

Schaumburg, IL, USA) at 5 kV of accelerating voltage. In specimen preparation,

those samples were immersed in liquid nitrogen, and then fractured to expose the

cross-sectional surface. The fractured samples were loaded on a stub and coated

with platinum before viewing.

• Functional Chemistry Analysis: The FTIR spectrum of each film sample was

analyzed using an attenuated total reflection (ATR) equipped Nicolet 380 FTIR

spectrometer (Thermo Fisher Scientific, Waltham, MA, USA). The analysis was

run for 32 scans from 200–4000 cm-1 at 4 cm-1 resolutions.

• Thermal Analysis: A Q500 Thermogravimetric analyzer (TA Instruments, New

Castle, DE, USA) was used to study the thermal stability of film samples. The

TGA analysis was conducted under a nitrogen atmospheric condition from 25 _C

to 1000 _C temperature range at a 20 _C min􀀀1 heating rate. Also, the thermo-

molecular characteristics were assessed using a DSC system. The film samples
 were heated from 25–600 _C temperature range at heating rate of 20 _C min-1

under nitrogen purge atmosphere.

• BET Analysis: The Brunauer-Emmett-Teller (BET) analysis was used to

determine the surface area, total pore volume.

• Permeability Analysis: The water vapor permeability of each film sample was

determined using a W3/330 Water Vapor Transmission Rate Test System

(Labthink, Medford, MA, USA).

• Statistical Analysis: Statistical Analysis System (SAS) software (SAS Institute,

Cary, NC, USA) was used to analyze all statistical evaluations of the results.

8. PRESENTATION OF RESULTS
the Pure PBS film showed a smooth feature, revealing its relatively tough and ductile

structure. Meanwhile, PBS 1.5% BM film exhibited rougher surface feature comparing to

pure PBS film. It was likely resulted by the poor interaction of BM particles with PBS

matrix. However, with increased BM loadings, an integrated film structure was presented

by PBS 3% BM film, indicating that this compositional mixture was better in

establishing intermolecular interaction between the two components, For PBS/TPS film,

it revealed ruptured surface morphology, and this implied the

incorporation of TPS component had somehow affected the structural integrity of PBS

polymer. Furthermore, thicker and softer film structure was observed for PBS/TPS 1.5%

BM film. It might be attributed to the incompatibility of components mixture at

this ratio leading to the expanded free volume in polymeric structure. The further

increased BM loading had apparently improved the compactness of polymeric structure

with reduced thickness as shown by the PBS/TPS 3% BM film.

The schematic diagram below briefly revealed the mechanism of produced.

PBS/TPS films in response to the penetration of oxygen and water.

9. CONCLUSIONS
In conclusion, the BM was successfully incorporated in PBS and PBS/TPS films using

melt-blown technique. From morphology examination, the PBS 3% BM and PBS/TPS

3% BM films revealed good film structure. This was supported by the FTIR analysis

showing that both film samples had insignificant change of spectra compared to pure

PBS film. Meanwhile, the high flame retardancy property of BM metal particles had

improved the thermal resistance for all BM filled PBS films. The crystallizing effect of

BM particles also aided in enhancing the crystallization behavior of PBS/TPS film.

Moreover, the good compositional mixture of PBS/TPS 1.5% BM and PBS/TPS 3% BM

films endowed them with high surface area and total pore volume, as well as small pore

size features. This further contributes a great barrier for water vapor and oxygen gas
permeability. By antimicrobial analysis, the BM acted as an antimicrobial agent in PBS

films against S. aureus (ATCC 6538P), E. coli (ATCC 11229), and S. Typhimurium

(ATCC 14028). The PBS/TPS 3% BM film showed strong antimicrobial activity against

all three bacteria as well as gentamicin, whereas the PBS/TPS 1.5% BM film only

presented antimicrobial effect against E. coli (ATCC 11229). Hence, it is suggested that

the BM filled PBS/TPS films can be used in food packaging application in the future.

10. ARTICLE REVIEWER'S COMMENTS (STUDENT)

At present the food industries acquire new challenges in the manufacture of innovative

packaging with materials that help to preserve them, and more importantly biodegradable

films that help to preserve the environment. Consumers want food to stay in good

condition for longer and that is why the research of Universities and Technology Centers

work to provide healthier and more sustainable solutions with the Environment. An

example of these advances is the development of a biomaterial from a whey protein that

a team of researchers - financed with European funds - has developed to produce

multifunctional films on an industrial scale. This project focused on the coating of plastic

films with these serum proteins replaces polymers in a certain way and thus improves

their recycling capacity. The point is to prevent them from being attacked by

microorganisms that decompose them, leading to economic losses and serious damage to

the health of the consumers. Today, competition in the food industry is very high and any

company that does not offer quality products is doomed to failure. For this reason, it is

important to highlight the role that biomaterials are acquiring in terms of conservation.

They are respectful with the environment and much more sustainable than conventional

packaging produced with petroleum derivatives. In this sense, for the development of
 packaging biomaterials, waste from the food industry is used and at the same time, they

allow us to protect food from external factors that cause both physical and chemical

properties to degrade.

These biodegradable materials can be used directly on the product or as one more layer

of packaging, their use varies depending on the characteristics of the substances

considered in the development of the biomaterial, so that it confers some properties or

others (improves the oxygen barrier, prevents migration…). In the case of application on

the product, the casings are edible. In packaging, the materials improve oxygen barrier

properties.

3. Make a bibliographic review on penetration in packaged foods.

HEAT PENETRATION INTO PACKAGED FOODS

Every day and mainly in the area of food industries The application of some type of heat
treatment to food is intended to destroy the microbial load that causes deterioration in its
physical, chemical or biological quality, thus affecting the sensory part of a food and that in turn
causes some type of damage to the health of the consumer, taking into account that each
microorganism has its own resistance to heat and depending on said potential load and the
characteristics of the food a certain treatment is applied thermal.
The rate of penetration of heat into a food influences the treatment time and is defined as the
amount of heat transferred per unit of time. Process operations such as blanching, pasteurization
and sterilization are based on sensible heat transfer.
Heat penetration curves
In the canned, sterilized or pasteurized food industry, heat penetration studies are performed
using three main methods listed:
• Bigellow's graphical integration method.
• Ball's analytical method.
• Patashnik's method.
Heat penetration curves are also known as DTT (Thermal Death Time) curves, or “time-
temperature curves” or “thermal destruction curves” (Cheftel, 1980), and to measure certain
characteristics in the heating of food they can use thermometers; However, the most satisfactory
method involves the use of thermocouples, which are devices made up of two dissimilar metal
wires welded together at one end. If the ends of these wires are put at different temperatures, a
measurable voltage develops, which is related to the temperature difference between the two
ends or junctions of the thermocouple.
Currently they are using wireless temperature monitors of nominated "tracers" that allow to
evaluate the thermal distribution in a food. The thermocouples can be introduced into the food,
inside the glass containers or metal cans, the connection is made at the desired height next to the
body of the can by means of a coupling in the desired position and height. The location point,
inside the can, is called the "thermal point" or "cold point", that is, the point inside the food
where the treatment temperature will be reached with the greatest difficulty. (Aguado Alonso,
1999)
Heat penetration theory: To estimate the processing time for a food to ensure commercial
sterilization and desired quality, the heat penetration data for the ZCL must be known.
Traditionally, this temperature is determined through the use of thermocouples, although at
present, the development of computing has allowed the development of CFD software,
(PHOENICS, Fluent, FIDAP, Femlab, CFX among others), which have facilitated the numerical
solution of the transport equations associated with the thermal process.
Factors that determine the condition of thermal processing The most important factors that
determine the conditions of the thermal process are: the type of microorganism, pH of the food,
composition of the food, heating conditions, heating medium, type of container, shape and size
(Alvarado, and others, 2009)
Factors that affect thermal behavior.
Some factors can contribute to the variation in the temperature and time data obtained during the
heat penetration study. Establishing a process requires expert judgment and obtaining adequate
experimental data to determine which of the factors are critical and the effect that changes in
these factors would cause, whether within or outside the established critical limits.
Among the critical factors we have:
-Product.
-Container.
-Filling method.
-Sealed.
-Autoclave system.
Process optimization
The thermal effect necessary to achieve food preservation not only acts on germs and enzymes,
but also alters the organoleptic properties of the product.
Among the negative quality alterations, we have organoleptic changes in color, texture, smell,
and taste. (Carlos Javier Vásquez Veliz, s.f.)
factors affecting heat penetration depending on the process, product or container
Sterilization treatment: Tª of the heating and stirring medium at higher temperatures the
penetration of heat is faster since there is a higher rate of heat transfer produced by a greater
thermal jump between the heating medium and the product than that existing at lower
temperatures. Likewise, if the process is static, the temperature achieved inside the product
increases more slowly than in the case of rotary autoclaves.
The heating medium: The temperature on the surface of the container is defined by the film
coefficient. Vapor has a high film coefficient, but in air-vapor mixtures this coefficient depends
on speed and geometric factors.
Heating with saturated water vapor: The pressure applied to the exterior of the containers
during the process is that of saturation of the water vapor at the working temperature and once
cooling is reached, the external pressure drops to atmospheric. However, inside the product,
when it is kept warm, the pressure remains high.
Heating with superheated water: In this case the water is kept at a pressure higher than that of
saturation of the steam at the working temperature. Heat transmission occurs by sensible heat
exchange unlike those that use water vapor, in which a latent heat exchange occurs.
Agitation of the container: Agitation and rotation improve heat penetration depending on the
headspace and the degree of agitation or speed of rotation.
Consistency: The rheological properties of the food such as viscosity, particle size and shape,
among others, influence the penetration of heat due to the different forms of heat transmission.
Initial temperature: The higher the initial temperature, the treatment time will be shorter. This
temperature is especially important in those products that are heated by conduction, since
normally at the end of the process they do not reach the set temperature.
Initial microbial load: Proper hygiene when developing the product greatly influences the
intensity of the process. Products with a high initial microbial load need longer treatment times
than those with a lower microbial load. Thermo-physical properties Thermal diffusivity is the
main factor to control. In products with a high water content, this value is close to that of water,
but those with a higher oil content or with a lower water activity the value is reduced.
Container materials: The conductivity of the container and the thickness determine the degree
of heat penetration. The less conductivity of the material, and a greater thickness, the worse the
heat penetration.
Form of the container: The external surface, as well as the thickness of the container influence
the penetration of heat. Containers with a smaller thickness and a greater exchange surface are
those that achieve the best heat transfers. (PASCUAL, 2016)
 Conclusions

The function of the penetration of packaged foods is estimated by the process time for a food in

order to ensure commercial sterilization and desired quality, the heat penetration data must be

known, the parameters for this method where it includes the temperature of the heating medium,

initial product temperature, container size, container material, likewise for those foods in which

rapid heat penetration is achieved, they are usually of better quality when sterilized at

temperatures above 121 ° C than when are sterilized with lower temperatures. To explain this, it

is necessary to study the effects of the treatments with different times and temperatures on the

organoleptic and nutritional properties of the food and to compare these treatments with the data

of the heat death time of spores of the bacteria.

 Bibliographic references

Ibarz, A. &.-C. (2005). Operaciones unitarias en la ingeniería de alimentos. . Obtenido de

Madrid, ES: Mundi-Prensa. (pp. 339-349 and 552-554). Retrieved from :

https://bibliotecavirtual.unad.edu.co/login?url=http://search.ebscohost.com/login.aspx?

direct=true&db=edselb&AN=edselb.3176272&lang=es&site=eds-live&scope=site.

Carlos Javier Vásquez Veliz, L. M. (s.f.). Estudio de Penetración de Calor en una Conserva de

Camarón Envasada en Empaque Flexible. . Obtenido de Profesor Facultad de Ingeniería

en Mecánica y Ciencias de la Producción.:

https://www.dspace.espol.edu.ec/bitstream/123456789/2401/1/4741.pdf.

Conservación de Alimentos. (18 de Julio de 2019). Obtenido de C › Definición › Salud :

https://conceptodefinicion.de/conservacion-alimentos/.

Nurain Aziman, L. K. (2021). Morphological, Structural, Thermal, Permeability, and

Antimicrobial Activity of PBS and PBS/TPS Films Incorporated with Biomaster-Silver

for Food Packaging Application. Obtenido de

https://pdfs.semanticscholar.org/6695/6e1658ab67413760c5e3028f76465ff6c5bd.pdf?

_ga=2.256844619.1120024636.1622410236-932781338.1622410236

AINIA. (2012). Envolturas biodegradables que mejoran la conservación de los alimentos.

Obtenido de https://www.ainia.es/tecnoalimentalia/tecnologia/envolturas-biodegradables-

que-mejoran-la-conservacion-de-los-alimentos/