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Food packaging in modified atmosphere.

[In Spanish. / En espagnol.]

Author(s) : ESPINOSA J., RIVAS F., ORDONEZ J. A., REVUELTA J. M., PLAZA J. L. de la, TUSQUETS J., URPINA I., GOMEZ R., RODRÍGUEZ M., JIMENEZ J. M., CAMACHO J.

Type of article: Article

Summary

Summary of the proceedings of a round table held on 17 May 1993 in Spain: 1) principles: controlled atmosphere for fruit and vegetables; respiration, transpiration, CO2-ethylene equilibrium; fungicide effect of CO2; the problem of the profitability of controlled atmosphere; 2) technology available in Spain: necessary elements: machine, packaging material, gas mix, food; possibilities of studying gas mixes suitable for special cases (strawberries, mushrooms); catolog of available results; technology of packaging materials; 3) packaging equipment; selection of the packaging material; use of multi-layer films; measurement and control equipment (CO2, O2, ethylene content, temperature); time-temperature tolerance; gas absorbers; 4) research requirements: possibilities of incorporating modifying products in the packaging material itself; liquid absorbers; effect of the modified atmosphere on the physical and chemical properties of the food product, as well as its flavour; the use of lactic bacteria as inhibitors of other micro-organisms; mathematical models for anticipating the equilibrium of modified atmosphere; volume changes of package. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1994-3546
  • Languages: Spanish
  • Source: Aliment., Equipos Tecnol. - vol. 12 - n. 5
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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