Aktif ambalaj polimer filmlerinin difüzyon özelliklerinin incelenmesi ve kaşar peynir uygulamaları

The thesis was started up to present the diffusion kinetic of antimicrobials from active polymer films. The barrier, thermal and mechanical and, the antimicrobial properties, and application of the antimicrobial active films were also analyzed. Nisin, potassium sorbate, silver substituted zeolite and chitosan were the antimicrobials used in the active films to form N-, PS-, AgZeo- and CTS-films, respectively. It was seen that diffusivity constants of nisin and potassium sorbate (Dn and Dps) were affected by the pH, aw and temperature. Diffusivity of silver substituted zeolite (DAg) was the lowest of all and depended on pH and temperature; however diffusion of chitosan from antimicrobial films was not detected. Temperature dependence of diffusivity of antimicrobials was evaluated using the Arrhenius type model showed the activation energy of DAg was the highest with a value of 34.16 kJ/mol, indicating the highest temperature sensitivity. Diffusion of antimicrobials to the surface of the Kaşar cheese was checked, and the lowest detection belonged to AgZeo-film. Incorporation of antimicrobials into polymer film was not ended with adverse effects on the properties of the films. The study was completed by applying antimicrobial films to pack Kaşar cheese, and they were stored at 5, 15 and 25°C. Usage of antimicrobial films improved the shelf life of Kaşar cheese twice. Hence, it was possible to state that all active films studied could be used as a food packaging material.