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INCREASE IN SHELF LIFE OF AN INTERMEDIATE MOISTURE FOOD WITH MODIFIED OR CONTROLLED ATMOSPHERES.

AUGMENTATION DE LA DUREE DE CONSERVATION D'UN ALIMENT A HUMIDITE INTERMEDIAIRE CONDITIONNE SOUS ATMOSPHERE MODIFIEE OU CONTROLEE.

Author(s) : POTIER S., PASCAT B., BENOUALID K.

Type of article: Article

Summary

THE OBJECT OF THIS WORK IS TO EXTEND THE SHELF LIFE OF AN INTERMEDIATE MOISTURE FOOD BY ADOPTING AN APPROPRIATE PACKAGING AND CONDITIONING METHOD. THE AUTHORS HAVE CHOSEN A SPONGE CAKE WITH A WATER ACTIVITY EQUAL TO 0.85. THE INITIAL EXPERIMENTS DEMONSTRATED THAT THE TEXTURE WAS SATISFACTORY AND NO MOULD DEVELOPED ON THE SURFACE OF THE PRODUCT IN AN ATMOSPHERE OF 50% CO2, 50% N2, LESSTHAN 1% OXYGEN AND 85% RH DURING A PERIOD OF 6 MONTHS. A SECOND SERIES OF EXPERIMENTS UNDER MODIFIED ATMOSPHERE INDICATED THAT THE AVAILABLE QUANTITY OF OXYGEN INSIDE THE PACKAGE MUST ALWAYS BE LESS THAN 10.4 MG/50 MOULD SPORES, OTHERWISE THEY WILL INCREASE.

Details

  • Original title: AUGMENTATION DE LA DUREE DE CONSERVATION D'UN ALIMENT A HUMIDITE INTERMEDIAIRE CONDITIONNE SOUS ATMOSPHERE MODIFIEE OU CONTROLEE.
  • Record ID : 1990-1141
  • Languages: French
  • Source: Sci. Aliments - vol. 9 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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