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Outlook of technologies for the preservation of fresh food.

Tendances en technologies de préservation de produits frais.

Author(s) : GIRARDON P.

Type of article: Article

Summary

The technologies available to obtain an unblemished product, having a fresh appearance, natural, without chemical additives, with an increased shelf life and easy to use are outlined. Among them, modified atmosphere protection, undoubtedly the most satisfactory, is detailed: types of product, role of the different gases used, composition of packaging, shelf life of food, particular cases of cut red meat. European regulations detail the list of gases used, these are considered in the same way as additives and labelling. A range of gases and very pure mixtures is offered by a manufacturer who also proposes a nitrogen generator using ambient air on site. A control technique for integrity of packaging is described. J.L.

Details

  • Original title: Tendances en technologies de préservation de produits frais.
  • Record ID : 1996-2807
  • Languages: French
  • Subject: Regulation
  • Source: Ind. aliment. agric. - vol. 112 - n. 5
  • Publication date: 1995/05
  • Document available for consultation in the library of the IIR headquarters only.

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