A study regarding the slowing of the degradation process of the pastry products by packing them in active atmosphere

Ioana Rebenciuc, Amelia Buculei , Gabriela Constantinescu (Pop), Adriana Dabija, Mariana Ionescu

Volume 17, Issue 4;
Pages: 477-479;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
In this paper we experimented two package systems: the normal atmosphere packing and the active atmosphere packing in the presence of ethanol generator. As a pastry product we chose the gingerbread. The role of these packagings is to improve the preservation and the microbiological security of the food stuff. In the case of active packing the package atmosphere was changed by placing the ethanol generator bags in the package. As a package material we chose the polypropylene foil which was determined from the point of view of its water vapors and gases permeability the heavy metals global migration and the heavy metals ceding (Cu and Cd). The gingerbread was analyzed from the physico-chemical and microbiological point of view. The conclusions drawn from the experiments regarding the active packing of the gingerbread in the ethanol generator system prologues a lot the shelf life from the microbiological point of view in comparison with the witness sample and the polypropylene foils are from the indicators point of view proper according to the laws regarding the materials that come in contact with the foodstuff.
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