Carbon dioxide solubility in foods packaged with modified atmosphere. 1. Measurement methods.

[In Italian. / En italien.]

Type of article: Article

Summary

Two methods for estimating the carbon dioxide solubility in foods were developed. The techniques are based on the measurement of pressure changes which occur at constant temperature and constant gas volume, in a closed system connected with a differential manometer. The method named "micro" is designed for small and/or homogeneous products where the "macro" method applies to large and/or heterogeneous samples. The two techniques were statistically tested for their precision and were also applied to the measurement of carbon dioxide solubility at 7 deg C in four different food products (cheese, meat, fresh pasta and salami), showing their useful applicability to the optimization of modified atmosphere packaging.

Details

Original title: [In Italian. / En italien.]
Record ID : 1993-0928
Languages: Italian
Source: Rev. Ferment. Ind. aliment. - vol. 31 - n. 303
Publication date: 1992/04
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Chilling of foodstuffs;
Packaging
Keywords: Solubility; Food; Modified atmosphere; Measurement; Packaging; CO2