6533b7d0fe1ef96bd125a5d0

RESEARCH PRODUCT

Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes

Gonzalo MirandaAntonio MuletAngel Berna

subject

Health (social science)Dried fruit030309 nutrition & dieteticschemistry.chemical_elementPlant Sciencefruit storagefood qualitylcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticle03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyCo2 concentrationlcsh:TP1-1185Gas compositionPolypropylene0303 health sciencesmodified atmosphere packagingEmbalatgeAliments Conservació04 agricultural and veterinary sciencesPulp and paper industry040401 food scienceNitrogenFood packagingFruitachemistryModified atmosphereEnvironmental sciencepermeabilityFood qualityfood packagingFood Science

description

The quality of packaged dried foods depends on storage conditions and is determined largely by the initial gas composition inside and the transference through the container. The aim of this work was to analyze the O2 and CO2 concentrations within the internal atmosphere of the packaging. In this study, dried apricots and raisins were packaged in glass jars and polypropylene trays thermosealed with different polymers, and stored at 5, 15, 25, and 35 &deg

yearjournalcountryeditionlanguage
2019-02-04Foods
10.3390/foods8020056http://dx.doi.org/10.3390/foods8020056