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Prolongation of shelf life of sponge cakes using modified atmosphere packaging.

Author(s) : RODRIGUEZ M. V., MEDINA L. M., JORDANO R.

Type of article: Article

Summary

The effect of three different modified atmospheres on the shelf life of sponge cake was studied. Three packaging atmospheres were tested: 50% CO2; 50% N2, 100% CO2 and standard air as control. The samples were examined daily for visible mould growth and analysed periodically throughout storage (15-20 °C and 51-63% RH). The atmosphere CO2:N2 (50:50) extended the shelf life of the sponge cakes by 2-3 days with respect to packaging in standard air.

Details

  • Original title: Prolongation of shelf life of sponge cakes using modified atmosphere packaging.
  • Record ID : 2003-0897
  • Languages: English
  • Source: Acta Aliment. - vol. 31 - n. 2
  • Publication date: 2002/06
  • Document available for consultation in the library of the IIR headquarters only.

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