ShareHYGIENE DEVELOPMENTS IN TEMPERATURE-CONTROLLED PACKAGING.
Author(s) : GUISE B.
Type of article: Article
Summary
THE USE OF MODIFIED ATMOSPHERE PACKAGING AND VACUUM PACKAGING IS DISCUSSED FOR A NUMBER OF PERISHABLE FOODS, THE CORRESPONDING GAS MIXTURES OF OXYGEN, NITROGEN AND CARBON DIOXIDE BEING GIVEN. VACUUM PACKAGING EXTENDS STORAGE LIFE SIGNIFICANTLY, IN PARTICULAR FOR CHEESE, BACON, GAMMON JOINTS AND COLD MEATS. PACKAGING OF COOK-CHILL MEALS AND PASTEURIZATION BY MICROWAVEAT A FREQUENCY OF 2,450 MHERTZ AND A TEMPERATURE OF 353-358 K (80-85 DEG C) ARE ALSO DISCUSSED. G.R.S.
Details
- Original title: HYGIENE DEVELOPMENTS IN TEMPERATURE-CONTROLLED PACKAGING.
- Record ID : 1991-1614
- Languages: English
- Source: Frozen chill. Foods - vol. 44 - n. 11
- Publication date: 1990/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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VAC-PACK/MODIFIED ATMOSPHERE PACKAGING FOCUS FD...
- Author(s) : MORRIS C. E.
- Date : 1989
- Languages : English
- Source: Prog. Food Eng. - vol. 61 - n. 10
View record
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INFLUENCE DE LA TEMPERATURE DE CONSERVATION SUR...
- Author(s) : ROSSET R., POUMEYROL G.
- Date : 1987
- Languages : French
- Source: Rev. gén. Froid - vol. 77 - n. 6
View record
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DANS L'INDUSTRIE DE LA VIANDE ET DES PLATS CUIS...
- Author(s) : LABIE C.
- Date : 1987
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 42 - n. 650
View record
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FLAVOUR AND NUTRITIONAL CONCERNS RELATING TO TH...
- Author(s) : REINECCIUS G. A.
- Date : 1989
- Languages : English
- Source: J. Food Technol. - vol. 43 - n. 1
View record
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MICROBIOLOGY IN CHILLED FOODS: IS REFRIGERATION...
- Author(s) : GIBSON D. M.
- Date : 1990
- Languages : English
- Source: Inst. Refrig., Adv. Proof - 1990.10.04; 4 p.; 1 tabl.; 9 ref.
View record