TY - JFULL AU - Eva Ungure and Sandra Muizniece-Brasava and Lija Dukalska and Vita Levkane PY - 2012/8/ TI - Active Packaging Influence on the Shelf Life of Milk Pomade Sweet – Sherbet T2 - International Journal of Nutrition and Food Engineering SP - 548 EP - 555 VL - 6 SN - 1307-6892 UR - https://publications.waset.org/pdf/13344 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 67, 2012 N2 - The objective of the research was to evaluate the quality of milk pomade sweet – sherbet packed in different packaging materials (Multibarrier 60, met.BOPET/PE, Aluthen), by several packaging technologies – active and modified atmosphere (MAP) (consisting of 100% CO2), and control – in air ambiance. Experiments were carried out at the Faculty of Food Technology of Latvia University of Agriculture. Samples were stored at the room temperature +21±1 °C. The physiochemical properties – weight losses, moisture, hardening, colour and changes in headspace atmosphere concentration (CO2 and O2) of packs were analysed before packaging and after 2, 4, 6, 8, 10 and 12 storage weeks. ER -