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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GAZ OU VIDE ? AUX CONDITIONNEURS DE CHOISIR.
- Author(s) : CARANTINO S.
- Date : 1985/03
- Languages : French
- Source: Agro Ind. - n. 6
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EFFECT OF PACKAGING AND STORAGE ON THE SENSORY ...
- Author(s) : YOUNG H., MACFIE H. J. H., LIGHT N.
- Date : 1989
- Languages : English
- Source: J. Sci. Food Agric. - vol. 48 - n. 3
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EFFECT OF PROCESSING OPERATIONS AND OTHER FACTO...
- Author(s) : JONES S. A.
- Date : 1989/02/26
- Languages : English
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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
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Microbiological quality of convenience food.
- Author(s) : KOLOZYN-KRAJEWSKA D.
- Date : 1993
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 47 - n. 9
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