Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
  • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
  • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
  • B65D85/76—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese

Definitions

• the present invention relates to a packaging, in particular for soft cheese, with a bloomy rind, whole, not portioned, composed of a bleached Kraft paper, calendered or not, corresponding to the AFNOR standard NFQ 01005, and of a weight per m2 from 31 to 45g, used alone or in a complex, the cheese side of which is coated with a layer of paraffin or wax containing polymer particles.
• soft cheeses such as brie, camembert, or coulommier, "Ste Maure” goat, etc. are living products which must be refined properly until consumption, the latter sometimes occurring for thirty days or more after packaging, depending on the product.
• the cheese During this ripening, the cheese releases water vapor and carbon dioxide and absorbs oxygen.
• the cheese packaging sheets must therefore be sufficiently permeable to these gases, as well as to water vapor, in order to ensure good development of the product over time.
• the evolution over time of a soft cheese generally depends on: - the initial composition of the product, i.e. the percentage of dry extract and fat, - surface flora, - the type of production, that is to say the use of raw or pasteurized milk, with stabilized or solubilized paste, - conditions of storage of the product, namely: - temperature and relative humidity of the refining and storage rooms, - temperature and humidity variations in these same premises, on which gas and water vapor exchanges between the cheese and the environment depend.
• the material used must not be a barrier to the passage of water vapor to the outside, otherwise it promotes proteolysis and accelerates the degradation process. Conversely, if the permeability to water vapor is too important, the product dries up and the ripening is incomplete. In each of the two cases, the cheese is no longer consumable.
• the water vapor permeability (PVE of the packaging measured according to ASTME 96 e standard (tropical conditions 37.8 ° C, 90% relative humidity (RH), values expressed in g / m2 / 24 h)) determines the weight loss of the product.
• weight loss is expressed as a percentage of weight lost between the day of packaging and the final date for sale under well-defined hygrometry and temperature storage conditions.
• the desired weight losses under the conditions defined above vary from 1 to 10%.
• a paper coated with a layer of paraffin or wax, alone or laminated is most often used for packaging the soft cheeses with a flowered rind.
• paper polymer film, cellulosic film or aluminum, partially or completely.
• the treated paper is generally coated with a layer of paraffin or wax, varying from 5 to 12 g / m2, this layer being generally provided with polymer particles introduced directly or via a wax.
• an operation known as "doping" in order to maintain the coating of paraffin or wax, during the formation of the folds, at the time of packaging, and thus avoid an excessive increase in the permeability to water vapor.
• the waxing is done on the face in contact with the cheese, and has the function: - adjust the permeability to water vapor - ensure that the paper does not adhere to the surface of the cheese.
• the waxed papers thus treated also have drawbacks. In particular, they are not designed to change over time as a function of the constraints undergone by the products, during storage, essentially variations in humidity and temperature, responsible for the condensation of water vapor between the packaging. and the product.
• the water droplets that can form by condensation on the surface of the cheese are not absorbed quickly enough by the waxed paper and remain in contact with the flower, which causes rapid degradation of the flower, first by an icy appearance, then a yellowing.
• the problem that the present invention proposes to solve is therefore to obtain a packaging having an optimal water vapor permeability value as a function of the product packaged, while improving the ability to absorb the water droplets formed. by the phenomenon of condensation, between the packaging and the soft cheese, with a full flower rind.
• the present invention relates to a packaging composed of a bleached Kraft paper, calendered or not, corresponding to the AFNOR NFQ 01005 standard, and of a weight per m2 of 31 to 45 g, used alone or laminated to a paper, a polymer film, a cellulosic film or an aluminum, partially or completely, the cheese side of which is coated with a layer of paraffin or of wax containing polymer particles, the paper not having been previously treated to obtain a resistance in the wet state (REH), so as to confer on the packaging a higher hydrophilicity in order to avoid any formation of condensed water on the surface of the cheese, the permeability to higher water vapor resulting can be regulated by increasing the proportion of paraffin or wax forming the cheese side layer and / or by increasing the amount by weight of polymer particles introduced into the paraffin or wax layer cheese side, the latter also ensuring the bonding of paraffin or wax crystals over the entire surface of the coating, in order to give the packaging sufficient mechanical strength
• the paper of the packaging is not previously treated with Resistance to Wetness (WET) so as to give the packaging a higher hydrophilicity.
• WET Resistance to Wetness
• the permeability to water vapor can be regulated, either by increasing the proportion of paraffin or wax forming the layer on the cheese side, or by increasing the amount by weight of polymer particles.
• these polymer particles for example polyethylene wax, make it possible to ensure the bonding of the paraffin or wax crystals over the entire surface of the coating.
• a packaging composed of a REH treated paper covered with a layer of paraffin or wax of between 6 and 8 g / m2, preferably 7 g / m2 and comprising + 5% of polymeric wax present a PVE (measured according to the ASTME 96 e method) of the order of 50 g / m2 / 24 h ( ⁇ 10%).
• Untreated paper, WER, provided with the same coating has a PVE of the order of 90 g / m2 / 24 h ⁇ 10%.
• the proportion of the paraffin or wax layer is between 8 and 10 g / m2, preferably 9 g / m2 and the amount by weight of wax containing polymer particles is between 4% and 6%, preferably 5%, so as to obtain a value for permeability to water vapor for packaging between 45 g / m2 / 24 h and 55 g / m2 / 24 h.
• the quantity by weight of the polymer particles introduced into the layer on the cheese side is unchanged compared with known packaging. It is the proportion of paraffin or wax which is increased, in a proportion of approximately 30%.
• the paraffin or wax layer becomes thicker, just enough to allow the passage of water vapor fast enough to avoid the formation of water droplets on the surface of the cheese, without drying the cheese.
• the REH untreated paper fibers now swell on contact with moisture, spread the paraffin or wax crystals and thus allow the water vapor to pass more quickly, so as to avoid condensation.
• the permeability value at the optimal water vapor of 50 g / m2 / 24 h ⁇ 10% is preserved, precisely by increasing the proportion of paraffin or wax in the values indicated, preferably 9 g / m2 and the product does not dry out.
• the presence of polymer particles in the paraffin or wax layer has the effect of maintaining the network of cellulosic fibers and ensuring mechanical resistance to untreated paper Resistance to Moisture (WER), unlike packaging. known where the polymer particles only have the effect of ensuring the maintenance of the paraffin coating during the formation of folds, and where the sufficient mechanical resistance of the paper is obtained precisely by its Wet State Resistance treatment ( WER).
• the proportion of the paraffin or wax layer is between 6 and 8 g / m2, preferably 7 g / m2 and the quantity by weight of wax containing polymer particles is between 9 and 11%, preferably 10%, so as to obtain a value for permeability to water vapor for packaging between 45 g / m2 / 24 h and 55 g / m2 / 24 h.
• the quantity by weight of the polymer particles introduced into the layer on the cheese side which is increased, in a proportion of approximately 50%, the total weight of the coating of paraffin or of wax remaining , meanwhile, unchanged.
• the polymer particles not only maintain the network of cellulosic fibers and provide mechanical resistance to untreated paper with resistance to wet state (WET), but also preserve the value of vapor permeability d water at the optimum value of 50 g / m2 / 24 h ⁇ 10%, precisely by increasing their quantity by weight in the values indicated, preferably 10%.
• a desired value for permeability to water vapor as a function of the objective to be achieved for the product, that is to say the weight loss, by increasing and the proportion of paraffin or wax, and the quantity by weight of polymer particles, but at different values, the increase in one or both parameters compensating the superior hydrophilicity of a bleached Kraft paper, calendered or not, corresponding to standard AFNOR NFQ 01005, and of a weight per m2 of 31 to 45 g, used alone, or laminated to a paper, a polymer film , a cellulosic film or an aluminum, partially or totally, not treated with the resistance to the wet state (REH) compared to a paper treated with the resistance to the wet state (REH) and thus avoiding obtaining packaging which certainly would prevent the formation of water droplets by condensation, but which would cause the product to dry out too quickly.
• the packaging according to the invention therefore provides decisive advantages for the preservation of the products, since the absorption of water is clearly greater, thus eliminating the main drawback known hitherto, namely a significant accumulation of water on the surface of the product, that is to say the phenomenon of condensation.
• the waxed paper thus used, alone or in complex, creates a regulation of the transfers of water vapor between the product and the ambient medium according to the conditions of conservation, by allowing rapid exchanges, but regulated, which do not involve the drying of the product.

Landscapes

• Engineering & Computer Science (AREA)
• Mechanical Engineering (AREA)
• Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
• Dairy Products (AREA)
• Paper (AREA)
• Laminated Bodies (AREA)
• Wrappers (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (2)

Family

ID=9352662

Family Applications (1)

Country Status (6)

Cited By (3)

Citations (2)

Family Cites Families (1)

• 1987
  • 1987-06-26 FR FR8709185A patent/FR2617143B1/fr not_active Expired
• 1988
  • 1988-06-24 ES ES88440052T patent/ES2019999B3/es not_active Expired - Lifetime
  • 1988-06-24 DE DE8888440052T patent/DE3861219D1/de not_active Expired - Fee Related
  • 1988-06-24 AT AT88440052T patent/ATE58884T1/de not_active IP Right Cessation
  • 1988-06-24 EP EP88440052A patent/EP0298003B1/de not_active Expired - Lifetime
• 1991
  • 1991-03-05 GR GR91400271T patent/GR3001556T3/el unknown

Patent Citations (2)

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