Analysis of the Causes of Deformation of Packaging Materials Used for Ready-to-Eat Foods after Microwave Heating

즉석편의 식품용 포장재의 전자레인지 가열에 의한 변형 원인 분석

  • Yoon, Chan Suk (Packaging Research Center, CJ Cheiljedang) ;
  • Hong, Seung In (Packaging Research Center, CJ Cheiljedang) ;
  • Cho, Ah Reum (Packaging Research Center, CJ Cheiljedang) ;
  • Lee, Hwa Shin (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Park, Hyun Woo (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Lee, Keun Taik (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • 윤찬석 (CJ제일제당 포장연구센터) ;
  • 홍승인 (CJ제일제당 포장연구센터) ;
  • 조아름 (CJ제일제당 포장연구센터) ;
  • 이화신 (강릉원주대학교 식품가공유통학과) ;
  • 박현우 (강릉원주대학교 식품가공유통학과) ;
  • 이근택 (강릉원주대학교 식품가공유통학과)
  • Received : 2014.07.01
  • Accepted : 2015.01.16
  • Published : 2015.02.28


The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.


Supported by : 농림수산식품부


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