MODIFIED ATMOSPHERE PACKAGING OF BAKERY PRODUCTS

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Akademik Gıda
Volume:1 Issue:2
MODIFIED ATMOSPHERE PACKAGING OF BAKERY PRODUCTS

MODIFIED ATMOSPHERE PACKAGING OF BAKERY PRODUCTS

Authors : Mustafa ÜÇÜNCÜ

Pages : 8-14

View : 16 | Download : 15

Publication Date : 2003-04-01

Article Type : Research Paper

Abstract :Bu çalışmada, modifiye atmosferde ambalajlama tekniği ve bu tekniğin bazı fırın ürünlerine uygulanması incelenmiştir. Fırın ürünlerine CO2 atmosferinin uygulanmasıyla, bozulmaya yol açan aerobik etmenler özellikle küf gelişmesi önlenebilmekte ve ürünlerin raf ömürleri yaklaşık iki kat arttırılabilmektedir. In this review the modified atmosphere packaging technic and the application of this technic to some bakery products have been explained. Application of CO atmospheres for the bakery products to prevent aerobic spoilage, especially the mould growth, approximately doubles the mould-free shelflife of bakery products.
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