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PACKAGING AND THE QUALITY PRESERVATION OF FROZEN FRUIT AND VEGETABLES. SURVEY OF LITERATURE.

L'EMBALLAGE ET LE MAINTIEN DE LA QUALITE DES FRUITS ET LEGUMES SURGELES. REVUE BIBLIOGRAPHIQUE.

Author(s) : PHILIPPON J.

Type of article: Article

Summary

THE PAPER DESCRIBES THE NATURE OF FROZEN FOOD DETERIORATION (MECHANICAL, PHOTO-CHEMICAL, PHYSICAL, BIOCHEMICAL AND CHEMICAL) AND IN THE FIRST PART STUDIES THE ROLE OF PACKAGING AND PACKING PROCESSES: PROTECTION AGAINST SHOCKS, LIGHT, DEHYDRATION, OXIDATION AND AROMA LOSS, EFFECT OF THE OXYGEN TIGHTNESS OF PACKAGINGS (ON ENZYMIC BROWNING, AROMA CHANGES, OFF-FLAVOURS AND ON ASCORBIC ACID LOSS), REMOVAL OF OXYGEN FROM PACKAGES (FRUIT AND VEGETABLE PULPS AND PUREES, FRUIT ADDED WITH SYRUP, ESTABLISHMENT OF PARTIAL VACUUM AND OF OXYGENFREE ATMOSPHERES). THE SECOND PART IS DEVOTED TO PACKAGES AND STORAGE TEMPERATURES AND THE THIRD TO FLEXIBLE PACKAGES RESISTANT TO BOILING. A.G.

Details

  • Original title: L'EMBALLAGE ET LE MAINTIEN DE LA QUALITE DES FRUITS ET LEGUMES SURGELES. REVUE BIBLIOGRAPHIQUE.
  • Record ID : 1982-0095
  • Languages: French
  • Source: Rev. gén. Froid - vol. 71 - n. 3
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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