Effects of type of packaging material on physicochemical and sensory properties of olive oil

Authors

  • Taha Rababah Taha Rababah, PhD, Associate professor of Food processing, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan. Phone: 00962-2-7201000; Fax: 00962-2-7201087; Email: trababah@just. edu.jo or rebabah@yahoo.com.
  • Feng Hao PhD, Associate Professor, Food and Bio-process Engineering, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 382F Agricultural Engineering Sciences Building, Urbana, IL 61801. Phone: (217) 244-2571; Fax: (217) 333-9329;
  • Wade Yang Wade Yang, PhD, Assistant Professor, Food Processing Engineering, Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, FL 32611-0370. Phone: (352) 392-1991 | Fax: (352) 392-9467;
  • Khalil Eriefej PhD, Professor of Food Science, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan. Phone: + 962-2-7201000; Fax: + 962-2-7201078;
  • Mohamad Al-Omoush M.Sc., Technician in Plant Science, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan. Phone: + 962-2-7201000; Fax: + 962-2-7201078;

Keywords:

packaging, olive oil, antioxidants, sensory evaluation

Abstract

This study was performed to evaluate changes in physicochemical and sensory attributes of olive oil stored in different packaging materials for up to 60 days. ?The olive oil samples from a local company (Ajlon-Jordan) were stored in containers made from glass, tinplate, and plastic for two months at 25

References

[1] Hotchkiss J H. Overview on chemical interactions between food and packaging materials. In Foods and Packaging Materials ? Chemical Interactions (P. Ackermann, M. Jagerstad and T. Ohlsson, eds.) pp. 3-11, the Royal Society of Chemistry Special Publication No. 162, Cambridge, U.K. 1995.
[2] Kanavouras A, Hernandez-M

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How to Cite

Rababah, T., Hao, F., Yang, W., Eriefej, K., & Al-Omoush, M. (2012). Effects of type of packaging material on physicochemical and sensory properties of olive oil. International Journal of Agricultural and Biological Engineering, 4(4), 66–72. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/547

Issue

Vol. 4 No. 4 (2011): IJABE

Section

Agro-product and Food Processing Systems

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