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INFLUENCE OF PACKAGING ON THE SHELF LIFE OF FROZEN FOODS.

[In Finnish. / En finnois.]

Author(s) : AHVENAINEN R., MALKKI Y., SALLINEN P.

Type of article: Periodical article

Summary

THE PACKAGING TESTED INCLUDED 23 DIFFERENT PACKAGINGS: PLASTICS, LAMINATE, CARDBOARD, ALUMINIUM FOIL, LAMINATED AND METALLISED PACKAGINGS. IN A PART OF THE PACKAGING THE AIR WAS REPLACED BY NITROGEN. THE FOODS TESTED WERE CARROT CUBES, FILLETS OF HERRING, AND ICE CREAM. PRODUCTS STORED IN THE TOP LAYER OF AN OPEN DISPLAY CABINET RETAINED THEIR QUALITY BEST IN ALUMINIUM FOIL LAMINATED AND METALLISED PACKAGING. METALLISED LAYER PROTECTED AGAINST LIGHT AND FLUCTUATING TEMPERATURE AS WELL AS ALUMINIUM FOIL. HERRING FILLETS HAD THE LONGEST SHELF LIFE IN VACUUM PACKAGING AND ICE CREAM IN PLASTIC BOXES. THE SIGNIFICANCE OF THESE BOXES ON KEEPING QUALITY WAS THE GREATER THE HIGHER THE STORAGE TEMPERATURE WAS. THE SELF LIFE OF CARROT CUBES IN VERTICAL CABINETS DEPENDED SIGNIFICANTLY ON PACKAGING ONLY AT TEMPERATURES ABOVE 258 K (-15 DEG C). THE COATING OF CARDBOARD MUST BE TIGHT ENOUGH TO PREVENT ANY OFF-FLAVOUR. (INT. PACKAG. ABSTR., GB., 3, N. 10, 1983/10, 906-907, 2858.

Details

  • Original title: [In Finnish. / En finnois.]
  • Record ID : 1984-1681
  • Languages: Finnish
  • Source: Valt. Tek. Tutkk., Espoo - res. rep. n. 199
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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