(161w) Identification of Critical Performance Properties for Barrier Materials in Hot Sauce Packaging for Meals, Ready-to-Eat (MRE) Rations

This research focuses on the interactions between hot sauce and plastic films in order to identify the critical properties necessary for a packaging material able to withstand a shelf life of 3+ years. Due to its highly acidic and aggressive contents, hot sauce is known to degrade conventional polymeric packaging, which severely limits its storage and availability. Five multi-layer films (Barex, Cadillac, Bemis, Toppan, and EVOH) and five mono-layer films (aluminum foil, nylon, LDPE, polypropylene, and metallized polyester) were subjected to immersion testing in tabasco-style hot sauce at 70°F, 100°F, and 120°F. The films were then analyzed by several destructive and non-destructive characterization methods, including scanning electron microscopy (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and tensile testing to understand where and why typical packing materials will fail under similar conditions. Further analysis was completed on the hot sauce by measurements of pH, total dissolved solids (TDS), salinity, and conductivity. In addition to the film and hot sauce characterization, Hansen Solubility Parameter (HSP) theory was used to evaluate the solubility of polymeric film packaging to hot sauce solutions. Mono- and multi-layer films were analyzed alongside acetic acid, a major component of hot sauces, to understand the polymer-solvent interactions through polar, hydrogen bonding, and dispersion forces.