id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
cord-026490-9xg8v6h5	Beikzadeh, Samira	The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging	2020-06-09		.txt	text/plain	7920	431	46	With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. Novel technologies such as microwave, high hydrostatic pressure, irradiation, cold plasma, ultrasound, and highpressure homogenization are applied with the purpose of quality improvement, thermal treatment, energy efficiency, preservation, texture and surface modification, analysis, and extraction to name a few [66, 97] . They dried chitosan films using two methods; microwave (full power, 10 min, 2450 MHz) and convention oven (35°C for 12 h) and reported that microwave increased UV-vis light barrier property of films, although had no significant effect on their thermal and structural characteristic. As a result, to improve the novel thermal and nonthermal effects on packaging, different parameters such as technology properties, types of edible film and coating, type of food matrix, and packaging storage condition must be considered.	./cache/cord-026490-9xg8v6h5.txt	./txt/cord-026490-9xg8v6h5.txt