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Dissolved carbon dioxide as a parameter for the effectiveness of modified atmosphere packed foods.

Author(s) : DEVLIEGHERE F., VISENT M., DEBEVERE J.

Summary

Modified atmosphere packaging has been shown to be very effective in extending the shelf life of fresh and processed chilled products. CO2 is the most important component in the applied gas mixtures because of its antimicrobial activity. When CO2 is introduced into the package, it is partly dissolved in the aqueous and fat phase of the food. This results in a certain concentration in the aqueous part of the product after equilibrium. The paper illustrates the effect of intrinsic (pH, fat content) and extrinsic (temperature, gas/product volume ratio and initial CO2-concentration in the gaseous phase) parameters on the amount of CO2 which dissolves in the aqueous phase of a food when packed under modified atmospheres.

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Pages: p 90-96

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Details

  • Original title: Dissolved carbon dioxide as a parameter for the effectiveness of modified atmosphere packed foods.
  • Record ID : 2000-0209
  • Languages: English
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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