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Modified atmosphere packaging of food products. 1.

[In Italian. / En italien.]

Author(s) : PIERGIOVANNI L.

Type of article: Article

Summary

A review of the historical development and of the technology for food conditioning in modified atmospheres. The chemical and biochemical interactions of the atmospheric air gas, CO2, O2, nitrogen and argon, on food are discussed and the selective inhibitory effects of CO2 on the microbial flora of food are pointed out. The characteristics of the polymers used as packaging material are discussed and their gas permeability is listed. The technical and economic aspects of the supply and application of the conditioning gas are reviewed and discussed. The four basic types of conditioning machinery are described and discussed. The review of applications concerns beef and poultry, cheese products, bakery products, seafood, pork delicatessen products, fruit and vegetable and fresh pasta. For each type of food the modified atmospheres used are listed. A.P.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-3449
  • Languages: Italian
  • Source: Riv. ital. EPPOS - n. 15
  • Publication date: 1995/04
  • Document available for consultation in the library of the IIR headquarters only.

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