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MODIFIED ATMOSPHERE AND INTELLIGENT PACKAGING OF FOOD  Mona Elena Popa Associate professor USAMV Bucharest-Biotechnology Faculty ,[object Object]
INTRODUCTION ,[object Object],[object Object],[object Object]
GENERAL OVERWIEV ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
SYSTEMS FOR GAS PACKAGING   ,[object Object],[object Object],[object Object],[object Object],[object Object]
SYSTEMS FOR GAS PACKAGING ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
SYSTEMS FOR GAS PACKAGING ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
  MODIFIED ATMOSPHERE PACKAGING ,[object Object],MAP  -  an atmosphere with a gas composition different from that of air is created in the package. The gases mainly used are the following : CO2  –  antimicrobial effect; O2  –  a reduced oxygen concentration in the head-space of a package below 1-2 %, even to 0.2 % by replacing oxygen with nitrogen and /or carbon dioxide; - a high oxygen concentration, even 80 % or above is used in order to inhibit microbial growth through oxygen shock; N2  –  inert gas (equilibrium of atmospheric pressure) .
MODIFIED ATMOSPHERE PACKAGING ,[object Object],[object Object],[object Object]
MODIFIED ATMOSPHERE PACKAGING ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Packaging materials requirements ,[object Object],[object Object],[object Object],[object Object],[object Object]
Packaging materials requirements ,[object Object],[object Object],[object Object],[object Object],[object Object]
Packaging materials requirements ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Packaging materials requirements ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Packaging materials requirements ,[object Object],[object Object],[object Object]
Intelligent packaging techniques ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The principle of the smart indicators ,[object Object],[object Object],[object Object],[object Object]
RESEARCH   ,[object Object],Institute of Food Bioresources  Bucharest Faculty of Food Science Galati University ,[object Object],Institute of Food Research - Bucharest
CURRENT RESEARCH  TOPICS ,[object Object],[object Object],[object Object],[object Object]
OWN RESEARCH RESULTS ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Penicillium hirsutum  ,[object Object]
Botrytis cinerea ,[object Object]
Fusarium oxysporum ,[object Object]
In situ studies on mushrooms ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Storage of mushrooms – temperature and atmosphere influence ,[object Object]
Storage of mushrooms – atmosphere packaging  influence ,[object Object]
Storage of mushrooms – atmosphere packaging  influence ,[object Object]
Storage of mushrooms – atmosphere packaging  influence ,[object Object]
In situ studies on bakery ,[object Object],[object Object],[object Object]
Pizza storage at chilling temperature ,[object Object]
Cheese pie storage at chilling temperature   ,[object Object]
RFERENCES ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
THANK YOU FOR  YOUR KIND ATTENTION ,[object Object]

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Notas del editor

  1. POLFOOD, 12.03.2004