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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.

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