ShareTHE IMPACT OF MATERIALS AND GAS ON CHILLED FOODS.
Author(s) : ERNST L. J.
Type of article: Article
Summary
THE MATERIALS FOR EFFECTIVE MODIFIED ATMOSPHERE PACKAGING FOR COOKED POULTRY, MEAT SNACKS AND PASTA ARE DISCUSSED, NOTABLY THE REQUIREMENTS FOR TRAYS WHICH HAVE TO PERFORM WELL IN MICROWAVES, AND FOR THE FILM STRUCTURE. THIS NEEDS TO BE NON FOGGING, EASY OPENING AND RESISTANT TO CO2 PENETRATION. INITIAL CO2 CONCENTRATIONS OF 60% ARE REQUIRED TO ENSURE A RESIDUAL LEVEL OF 40% AFTER 4 TO 6 WEEKS STORAGE. G.R.S.
Details
- Original title: THE IMPACT OF MATERIALS AND GAS ON CHILLED FOODS.
- Record ID : 1990-1697
- Languages: English
- Source: Prog. Food Eng. - vol. 61 - n. 10
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (4)
See the source
Indexing
- Themes: Containers and packaging
- Keywords: Prepared food; Poultry; Chilled food; Modified atmosphere; Microwave; Meat; Chicken; Cooking
-
SURVIVAL OF LISTERIA MONOCYTOGENES ON MICROWAVE...
- Author(s) : HARRISON M. A., CARPENTER S. L.
- Date : 1989
- Languages : English
- Source: Food Microbiol. - vol. 6 - n. 3
View record
-
Influence of modified atmosphere packaging on t...
- Author(s) : MARSHALL D. L., ANDREWS L. S., WELLS J. H., FARR A. J.
- Date : 1992
- Languages : English
- Source: Food Microbiol. - vol. 9 - n. 4
View record
-
Effects of onion quercetin on oxidative stabili...
- Author(s) : KARASTOGIANNIDOU C.
- Date : 1999/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 64 - n. 6
View record
-
FACTORS DETERMINING THE STORAGE LIFE OF CHICKEN...
- Author(s) : KRALA L., NIEDZIELSKI Z.
- Date : 1989
- Languages : Polish
- Source: Chlodnictwo - vol. 24 - n. 2-3
View record
-
THE KEEPING QUALITY OF CHILLED DUCK PORTIONS IN...
- Author(s) : MEAD G. C.
- Date : 1986
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 19 - n. 2
View record