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CONTRIBUTION TO THE STUDY OF THE SHELF LIFE EXTENSION OF AN INDUSTRIAL SPONGE CAKE PACKED WITH A MIXTURE OF NITROGEN AND CARBON DIOXIDE.

CONTRIBUTION A L'ETUDE DE LA PROLONGATION DE LA DUREE DE VIE D'UNE GENOISE INDUSTRIELLE EMBALLEE SOUS UN MELANGE DE GAZ CARBONIQUE ET D'AZOTE.

Author(s) : GUINOT P.

Type of monograph: Thesis

Summary

THE PRESERVATION OF AN INDUSTRIAL SPONGE CAKE IS CARRIED OUT IN SUCH CONDITIONS THAT THE SHELF LIFE OF THE FRESH PRODUCT -WHICH MUST BE CONSUMED WITHIN 3 DAYS -IS EXTENDED TO 6 WEEKS AT 293 K (20 DEG C) OR 10 WEEKS AT 4 DEG C. THE MICROBIOLOGICAL STABILITY WAS OBTAINED BY CONDITIONING THE PRODUCT IN A PLASTIC AND METALLIZED PACKAGE WHICH IS GASTIGHT IN AN ATMOSPHERE CONTAINING 50% CO2 AND 50% N2. THE PHYSICOCHEMICAL PARAMETERS, WHICH DETERMINE THE SENSORIAL QUALITY OF THE PRODUCT, INCLUDING ESPECIALLY THE WATER CONTENT, THE WATER ACTIVITY AND THE TEXTURE, ARE DEPENDENT ON THE SAMPLE SIZE AND ON THE TEMPERATURE.

Details

  • Original title: CONTRIBUTION A L'ETUDE DE LA PROLONGATION DE LA DUREE DE VIE D'UNE GENOISE INDUSTRIELLE EMBALLEE SOUS UN MELANGE DE GAZ CARBONIQUE ET D'AZOTE.
  • Record ID : 1990-0221
  • Languages: French
  • Publication: France/France
  • Publication date: 1988
  • Source: Source: 166 p.; 108 ref.

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