Eva Ungure and Sandra Muizniece-Brasava and Lija Dukalska and Vita Levkane
Active Packaging Influence on the Shelf Life of Milk Pomade Sweet – Sherbet
549 - 555
2012
6
7
International Journal of Nutrition and Food Engineering
https://publications.waset.org/pdf/13344
https://publications.waset.org/vol/67
World Academy of Science, Engineering and Technology
The objective of the research was to evaluate the
quality of milk pomade sweet – sherbet packed in different packaging
materials (Multibarrier 60, met.BOPETPE, 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.
Open Science Index 67, 2012