ShareCarbon dioxide solubility in foods packaged with modified atmosphere. 2. Correlation with some chemical-physical characteristics and composition.
[In Italian. / En italien.]
Author(s) : FAVA P., PIERGIOVANNI L.
Type of article: Article
Summary
The solubility of carbon dioxide in several food products (24) of four different groups (meat, dairy, salami and fresh pasta) have been studied as a function of partial pressure at 7 deg C. The solubility coefficients represent useful parameters for modified atmosphere packaging optimization.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1993-0929
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 31 - n. 304
- Publication date: 1992/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs;
Packaging - Keywords: Solubility; Food; Correlation; Chemical composition; Modified atmosphere; Measurement; Meat; Dairy product; Meat product; Pasta; Packaging; CO2
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Carbon dioxide solubility in foods packaged wit...
- Author(s) : PIERGIOVANNI L., FAVA P.
- Date : 1992/04
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 31 - n. 303
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- Author(s) : GILL C. O.
- Date : 1989
- Languages : English
- Source: Br. Food J. - vol. 91 - n. 7
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Modified atmosphere packaging under varying sur...
- Author(s) : TALASILA P. C., CHAU K. V., BRECHT J. K.
- Date : 1995
- Languages : English
- Source: Trans. ASAE - vol. 38 - n. 3
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CONTROLLED AND MODIFIED ATMOSPHERES IN FOOD PAC...
- Author(s) : FLOROS J. D.
- Date : 1990
- Languages : English
- Source: Chem. Eng. Prog. - vol. 86 - n. 6
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- Author(s) : DAVIDGE H.
- Date : 1985/04
- Languages : English
- Source: Quick frozen Foods int. - vol. 26 - n. 4
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