DETERMINATION OF EFFECT OF PACKAGING MATERIALS ON THE PROPERTIES OF IRRADIATED FOODS. Report No. 10 (Final) for September 20, 1956 to March 19, 1958
The object of this work on radiation-preservation of foods was to study the interaction between packaging materials and foods when they were irradiated in contact with each other. Foods were packaged in the films to be tested, irradiated, and both were observed before and after storage periods up to two months. From tests actually performed, the following packages appear to be the most desirable for the foods: Scotchpak for beefs green pole beans, cheese, pork, tomato juices tomato catsup, milk, and egg custard; a laminated film of polyethylene-aluminum-Mylar-polyethylene for sausages, orange juice, and salami; and Saran 853. 11 for partially-baked rolls. In some cases, experience suggested that films other than those tested might have been better. These suggested combinations were: Polyethylene-aluminum-Mylar-polyethylene for meats; a film which might be made of laminated Saran and polyethylene for beans, partially-baked rolls, and cheese. (auth)
- Research Organization:
- Southern Research Inst., Birmingham, Ala. Page(s): 83
- DOE Contract Number:
- DA19-129-QM-752
- NSA Number:
- NSA-13-014136
- OSTI ID:
- 4247954
- Report Number(s):
- AD-205118
- Resource Relation:
- Other Information: Project No. 7-84-01-002. Orig. Receipt Date: 31-DEC-59
- Country of Publication:
- United States
- Language:
- English
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