ถุงหลายชั้นที่ใช้พอลิโพรพิลีนเป็นฟิล์มปิดผนึกสำหรับบรรจุน้ำมะม่วงเข้มข้น / ชวัลวิทย์ รัศมีพจน์ = Multilayer pouch using polypropylene as a sealant film for containing mango syrup / Chawanwit Rassameepotch
This research aimed to design the multilayer film pouch’s structure for containing mango syrup. We chose Kaew and Rad mangoes as they are planted in all part of the country. The comparison of film structures as following: CPP/Al/PET, CPP/MPET/PET and CPP/PA were considered, using CPP as sealant film. Total thickness was controlled at between 49-75 µm based on dry lamination technique. Water vapour transmission rate, oxygen transmission rate, seal strength and density of multilayer film pouches were measured. To examine the quality of contained mango syrup, colour, pH and ºBx parameters and sensory test were evaluated under condition’s storage at 6ºC and 30ºC. Evaluation of sensory test was done by using Saitenho method. Results showed that CPP/Al/PET structure is the best barrier property followed by CPP/MPET/PET and CPP/PA structures respectively. Browning reaction slowly occurred at low temperature. Aluminum foil protected the change of mango’s color from light, oxygen and vapour. While pH and ºBx values of mango syrup in the pouches were consistency. It is suggested that the proper structure of pouch for preserving the mango syrup is CPP/Al/PET. In additions the storaged temperature should be under 6 ºC. The sensory test scores showed the same level as those of reference sample. It was found that Thai teenagers preferred mango juice in yellowish and reddish yellow colour sheds. It is because these colour are nature-look, non toxic, tasty and sweety.