Barrier Membranes for Food Applications
Code
10192
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Química
Credits
6.0
Teacher in charge
Isabel Maria Rola Coelhoso
Weekly hours
4
Total hours
57
Teaching language
Português
Objectives
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The curricular unit Barrier Membranes for Food Applications aims at teaching students the importance of barrier membranes in food packaging, and to give the tools to design new membranes employing emerging techniques.
The students should acquire the following specific competences:
1. To acquire general concepts about barrier membranes in food packaging;
2. To be able to apply previous knowledge, acquired in transport phenomena to obtain transport properties;
3. To be able to design new membranes with improved performance;
4. To acquire knowledge about emerging processes and their use for membrane development;
5. Understand how a specific problem may be approached by the food industry.
Subject matter
Properties of barrier membranes ;
Edible coatings – composition, function and applications;
Nanocomposites - formulation, properties and applications.
Polymers rheology;
Structural, mechanical and thermal properties;
Transport properties of barrier membranes
Sorption, diffusion and permeability;
Permeability in polymer blends, multilayers and composites;
Unsteady-state molecular diffusion and permeability;
Membranes with reactive carriers
Active and intelligent packaging;
Barrier membranes with scavengers-blends or layers. Mathematical modeling.
Selected case-studies of barrier membranes for food applications
New challenges
Bibliography
Robertson, G.L. “Food packaging: Principles and practice”, third edition. Taylor & Francis, 2012.
Mulder, M., "Basic Principles of Membrane Technology", Kluwer Academic Publishers, Dordrecht, Netherlands, 1990.
D.R. Paul, L.M. Robeson, “Polymer nanotechnology: Nanocomposites”, Polymer 49 (2008) 3187–3204.
L. Brody, B. Bugusu, C. K. Sand, T. K. McHugh, “Innovative food packaging solutions”, Journal of Food Science 75 (2010) 73 nº8 (2008) 107-116.
A. Arora and G.W. Padua, “Nanocomposites in Food Packaging”, Journal of Food Science 75 nº1 (2010) 43-49.
S. Carranza, D.R. Paul, R.T. Bonnecaze “Analytic formulae for the design of reactive polymer blend barrier materials”, Journal of Membrane Science 360 (2010) 1–8.
S. Carranza, D.R. Paul, R.T. Bonnecaze, “Multilayer reactive barrier materials”, Journal of Membrane Science 399–400 (2012) 73–85.
Evaluation method
The evaluation includes:
- Laboratory sessions (2) and corresponding reports and discussion – group of 3 students.
- Proposal of a scientific project and oral presentation and discussion - individual.
- Tests (2) - individual
The final grade is composed by 25% of the grade obtained in the lab sessions (average value of the two experimental works) +25% of the grade obtained in the proposal +50% of the grade obtained in the tests (average value of the two tests).
In each component of the evaluation the grade has to be >=9.5, in a scale 0-20.