%0 Journal Article
	%A Sandra Muizniece-Brasava and  Lija Dukalska and  Solvita Kampuse and  Irisa Murniece and  Martins Sabovics and  IlonaDabina-Bicka and  Emils Kozlinskis and  Svetlana Sarvi
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 56, 2011
	%T Influence of Active Packaging on the Shelf Life of Apple-Black Currant Marmalade Candies
	%U https://publications.waset.org/pdf/4015
	%V 56
	%X The research object was apple-black currant
marmalade candies. Experiments were carried out at the Faculty of
Food Technology of the Latvia University of Agriculture. An active
packaging in combination with modified atmosphere (MAP, CO2
100%) was examined and compared with traditional packaging in air
ambiance. Polymer Multibarrier 60 and paper bags were used.
Influence of iron based oxygen absorber in sachets of 500 cc
obtained from Mitsubishi Gas Chemical Europe Ageless® was tested
on the quality during the shelf of marmalade. Samples of 80±5 g
were packaged in polymer pouches (110 mm x 110 mm),
hermetically sealed by MULTIVAC C300 vacuum chamber machine,
and stored in room temperature +20.0±1.0 °C. The physiochemical
properties – weight losses, moisture content, hardness, aw, pH, colour,
changes of atmosphere content (CO2 and O2) in headspace of packs,
and microbial conditions were analysed before packaging and in the
1st, 3rd , 5th, 8th, 11th and 15th weeks of storage.
	%P 457 - 465