An assessment of the influence of the industry distribution chain on the oxygen levels in commercial modified atmosphere packaged cheddar cheese using non-destructive oxygen sensor technology

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dc.contributor.author O'Callaghan, Karen A. M.
dc.contributor.author Papkovsky, Dmitri B.
dc.contributor.author Kerry, Joseph P.
dc.date.accessioned 2016-10-06T09:01:44Z
dc.date.available 2016-10-06T09:01:44Z
dc.date.issued 2016-06-20
dc.identifier.citation O’ Callaghan, K., Papkovsky, D. and Kerry, J. (2016) ‘An assessment of the influence of the industry distribution chain on the oxygen levels in commercial modified atmosphere packaged cheddar cheese using non-destructive oxygen sensor technology', Sensors’, 16(6), 916 (11pp). doi: 10.3390/s16060916 en
dc.identifier.volume 16 en
dc.identifier.issued 16 en
dc.identifier.startpage 916-1 en
dc.identifier.endpage 916-11 en
dc.identifier.issn 1424-8220
dc.identifier.uri http://hdl.handle.net/10468/3162
dc.identifier.doi 10.3390/s16060916
dc.description.abstract The establishment and control of oxygen levels in packs of oxygen-sensitive food products such as cheese is imperative in order to maintain product quality over a determined shelf life. Oxygen sensors quantify oxygen concentrations within packaging using a reversible optical measurement process, and this non-destructive nature ensures the entire supply chain can be monitored and can assist in pinpointing negative issues pertaining to product packaging. This study was carried out in a commercial cheese packaging plant and involved the insertion of 768 sensors into 384 flow-wrapped cheese packs (two sensors per pack) that were flushed with 100% carbon dioxide prior to sealing. The cheese blocks were randomly assigned to two different storage groups to assess the effects of package quality, packaging process efficiency, and handling and distribution on package containment. Results demonstrated that oxygen levels increased in both experimental groups examined over the 30-day assessment period. The group subjected to a simulated industrial distribution route and handling procedures of commercial retailed cheese exhibited the highest level of oxygen detected on every day examined and experienced the highest rate of package failure. The study concluded that fluctuating storage conditions, product movement associated with distribution activities, and the possible presence of cheese-derived contaminants such as calcium lactate crystals were chief contributors to package failure. en
dc.description.sponsorship Irish Research Council (EMBARK Postgraduate Research Scholarship Scheme) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.rights © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/) en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/ en
dc.subject Sensor en
dc.subject Oxygen en
dc.subject Packaging en
dc.subject Distribution en
dc.subject Cheese en
dc.subject Industry en
dc.title An assessment of the influence of the industry distribution chain on the oxygen levels in commercial modified atmosphere packaged cheddar cheese using non-destructive oxygen sensor technology en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph P. Kerry, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Irish Research Council for Science Engineering and Technology en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Sensors en
dc.internal.copyrightchecked !!CORA!! en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en
dc.identifier.articleid 916


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© 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/) Except where otherwise noted, this item's license is described as © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/)
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