Total elimination of air represents a serious hurdle in MAP of bakery products. Simulating the gas-flushing modified atmosphere packaging with laboratory equipment it was possible to follow the rate of atmosphere substitution inside partially baked rolls. The effects of different baking treatments and the role played of different gaese (N2, Ar, He, CO2) were evaluated.
Minimizing the residual oxygen in modified atmosphere packaging of bakery products / L., Piergiovanni; Fava, Patrizia; P., Fava. - In: FOOD ADDITIVES AND CONTAMINANTS. - ISSN 0265-203X. - STAMPA. - 14:(1997), pp. 765-773.
Minimizing the residual oxygen in modified atmosphere packaging of bakery products
FAVA, Patrizia;
1997
Abstract
Total elimination of air represents a serious hurdle in MAP of bakery products. Simulating the gas-flushing modified atmosphere packaging with laboratory equipment it was possible to follow the rate of atmosphere substitution inside partially baked rolls. The effects of different baking treatments and the role played of different gaese (N2, Ar, He, CO2) were evaluated.
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