منابع مشابه
modification of gaz packaging using by modified atmosphere packaging
gaz is one of the traditional food products. ingredient of gaz has certain differences compared with other sweets & snacks, which in the preparation of them no oils, starch and flour is used. adverse color, taste and odor in gaz may has been created by oxidation in nuts at store condition. on the other hand, gaz becomes dry in inappropriate packaging at areas with low humidity and becomes soft ...
متن کاملModified Atmosphere Packaging for Postharvest Storage of Mushrooms. A Review
Production and consumption of edible mushrooms have grown continuously in the last fifteen years, particularly due to interest in their nutritional and health benefits. The three most cultivated mushrooms worldwide are Agaricus bisporus (common mushrooms), Lentinus edodes (shiitake) and Pleurotus spp. (oyster mushroom). Mushrooms are highly perishable. They tend to lose quality right after harv...
متن کاملParameter uncertainties and error propagation in modified atmosphere packaging modelling
Higlights ► Interval analysis is proposed to study error propagation in MAP modelling for 3 fresh produce ► Results are compared to a probabilistic Monte-Carlo approach ► Low computational costs to estimate upper and lower O2 and CO2 limits ► MAP optimisation generates robust solutions for O2 and CO2 permeabilities, expressed as fuzzy sets ► Experimental efforts should focus on produce physiolo...
متن کاملVacuum Packaging Techniques with or without Modified Atmosphere
The modern food processing industry began in 1810 when Nicolas Appert invented the canning process. This was followed by the invention of a mechanical ammonia refrigeration system in 1875. In the 1860s Louis Pasteur had discovered the connection between the micro-organism and food spoilage, this put the development of food processing and preservation techniques on a firm scientific foundation. ...
متن کاملEffects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi
Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...
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ژورنال
عنوان ژورنال: Nippon Shokuhin Kagaku Kogaku Kaishi
سال: 2014
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.61.508