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Emballage des produits surgelés. Caractéristiques, synthèse, normes et provisions.

Opakowania do mrozonej zywnosci – charakterystyka, przeglad, normy i przepisy.

Auteurs : GRABOWSKA B.

Type d'article : Article

Résumé

Lowering the temperature is important in modern technology of food preservation because it prolongs the shelf life of practically all raw materials and food products. The quality and stability of frozen and chilled foods is primarily dependent on the quality of the raw material, but also on the pretreatment methods of freezing, the type of protective packaging, etc. Maintaining values of quality frozen products is the most important goal of packaging in the food industry. The packaging industry in the recent years has been developing very intensively, and is associated mainly with technical advances in the food industry, economic development, and advanced technology. As a result, new generations of packages allow us to maintain and even improve the quality of the packaged product. Overview of the characteristics and packaging, as employed in frozen food packaging technology, frozen products and packaging requirements, outlined by Polish Standards and regulations (i.e. regulations, laws and directives) was presented.

Détails

  • Titre original : Opakowania do mrozonej zywnosci – charakterystyka, przeglad, normy i przepisy.
  • Identifiant de la fiche : 30014083
  • Langues : Polonais
  • Sujet : Réglementation
  • Source : Przemysl Spozywczy - vol. 68 - n. 9
  • Date d'édition : 09/2014

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