The shelf-life of perishable foods

The shelf-life of perishable foods as meat, poultry,fish,fruits and vegetables and bakery products is limited in the presence of normal air by two principle factors- the chemical effect of atmospheric oxygen and the growth of aerobic spoilage microorganisms.These factors either individually or in association with one another bring about changes in odour, flavor,colour and texture leading but will not necessarily extend the shelf life sufficiently for retail distribution and display purposes.
Modified Atmosphere Packaging MAP (or gas flushing) is the introduction of an atmosphere, other than air ,into a food package without further modification or control. MAP is used to extend a product shelf life to give processors additional time to sell the food without sacrificing quality or freshness. Successful MAP requires raw materials with a low microbiological count and strict temperature control throughout the process. The three main gases used in MAP are nitrogen , oxygen and CO2, although others, including carbon monoxide, nitrous oxide, argon, helium and chlorine have also been investigated, but largely eliminated due to safety, cost or effects on food quality. Nitrogen is inert and tasteless, with low solubility in both water and fats. It is used to replace oxygen and thus inhibit oxidation or the growth of acobic micro-organisms.

Kết quả (Anh) 1:

The shelf-life of perishable foods as meat, poultry, fish, fruits and vegetables and bakery products is limited in the presence of normal air by two principle factors-the chemical effect of atmospheric oxygen and the growth of aerobic spoilage microorganisms. These factors either individually or in association with one another bring about changes in odour, flavor, colour and texture leading but will not necessarily extend the shelf life sufficiently for retail distribution and display purposes.Modified Atmosphere Packaging MAP (or gas flushing) is the introduction of an atmosphere, other than air, into a food package without further modification or control. The MAP is used to extend a product shelf life to give processors additional time to sell the food without self-sacrificing quality or freshness. Successful MAP requires raw materials with a low microbiological count and strict temperature control throughout the process. The three main gases used in the MAP are nitrogen, oxygen and CO2, although others, including carbon monoxide, nitrous oxide, helium, argon and chlorine have also been investigated, but largely eliminated due to safety, cost or effects on food quality. Nitrogen is inert and tasteless, with low solubility in both water and fats. It is used to replace oxygen and thus inhibit oxidation or the growth of a micro-organism acobic.

Kết quả (Anh) 2:

The shelf-life of perishable foods as meat, Poultry, fish, fruits and vegetables and bakery products is limited in the presence of normal air by two factors- the chemical Principle of atmospheric oxygen and the effect of aerobic spoilage microorganisms.These Growth Factors hoặc individually or in association with one another bring about changes in Odour, flavor, color and texture but will not necessarily leading extend the shelf life for retail distribution and display sufficiently Purposes.
Modified Atmosphere Packaging (MAP gas or flushing) is the introduction of an atmosphere , other air coal, Further Into a food package without modification or control. MAP is used to extend a product shelf life to give time to sell additional processors without sacrificing quality or the food freshness. Successful MAP requires raw materials with a low count for strict temperature control Microbiological throughout the process. The three main Gases used in MAP are nitrogen, oxygen and CO2, although others, gồm carbon monoxide, nitrous oxide, argon, helium and chlorine have được am also investigated, but largely eliminated Due to safety, cost or effects on food quality. Nitrogen is inert and tasteless, with low solubility in water and fats cả. It is used to replace oxygen and oxidation or thì chặn the Growth of micro-organisms acobic.