Residual oxygen reduction in modified atmosphere packaging of bakery products.

[In Italian. / En italien.]

Author(s) : PIERGIOVANNI L., FAVA P., TINELLI L.

Type of article: Article

Summary

In this paper the results of a preliminary investigation on the rate of oxygen substitution with CO2, nitrogen and argon, in simulated packaging operations performed in "gas-flushing" and "gas-injection" is presented for samples of bread differing in their stadium of preparation and conservation. The results obtained demonstrate that the conditions for reducing the oxygen level to a safe value are not compatible with the packaging rate currently used and that only a susbtantial modification in the device of gas feeding permits a complete substitution of the air, in a short time, during the modified atmosphere packaging of bakery products.

Details

Original title: [In Italian. / En italien.]
Record ID : 1997-2290
Languages: Italian
Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 353
Publication date: 1996/11
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (1)
See the source

Indexing

Themes: Packaging;
Bakery and confectionery products
Keywords: Oxygen; Modified atmosphere; Bakery product; Packaging