A large number of food items is necessary to preserve the influence of oxygen during storage, which

Introduction Vacuum r22 properties packaging Aseptic Packaging Methods aseptic packaging r22 properties Aseptic packaging in cans Aseptic packing in jars Aseptic r22 properties packaging in PLASTENKA Aseptic packaging in bags Aseptic packaging in bowl Aseptic packaging in packaging made of composite materials Aseptic packaging in voluminous r22 properties packaging Aseptic packaging in bags inside the box control tests Test separation layers Sterilization Test staining materials that come into contact with food packaging sterilization by irradiation sterilization packaging heat sterilization packaging chemical processes Inspection of the sterilization process in modified atmosphere packaging Nitrogen Carbon Dioxide Oxygen MAP packaging and types of machines Description technological lines for MAP packaging of food products packaging Active substances r22 properties that bind oxygen substances that regulate the proportion of carbon dioxide Substances controlled r22 properties portion of ethylene substances that control the fraction of moisture Substances that release vapors of ethanol smart or intelligent packaging Conclusion
The world market is now growing demand for fresh, naturally preserved and high quality food products that are generated during the production as little as possible physically and chemically treated. r22 properties This trend, the producers imposed task to pay special attention to the development of processing methods that extend the duration and which excludes artificial additives and preservatives.
The consumers seeking high-quality food that has retained r22 properties its sensory characteristics of raw material from which it is produced, and that at the same time safe for health. In order to preserve the original product sensory and nutritional properties of raw materials, must be applied to a much milder treatments during its production, especially milder methods of preservation. For example, the thermal processes must be applied much more lenient regimes (lower r22 properties temperature, shorter time) or that, instead of standard cooking r22 properties procedures apply other procedures such as dielectric heating, pulsed electric field, thermal treatment in vacuum, pulsed light. Recently, more and more applied and preservation techniques obstacles, meaning that applies a series of procedural obstacles that present microorganisms can not pass. These barriers can be eg temperature, water activity, pH, redox potential, preservatives, etc. What is the obstacle higher, it may be difficult to overcome microorganisms. By combining these obstacles every single process in the series can be implemented in a much milder conditions than when used by itself (Lelas, 2006).
In this minimally treated food as a rule can not achieve commercial sterility, so, in order to extend its shelf life, special attention must be paid to the choice of packaging material r22 properties (impermeable to gases and moisture) and to select r22 properties the packages. Hereinafter r22 properties will be described in some of the modern ways of packaging food that fully meet the criteria necessary to protect the food from the failure to use due time.
As noted above, despite all these precautions and quality of performed operations and technological solutions in these products is not achieved commercial sterility and the need to pay attention to storage conditions, storage temperature and relative humidity in the warehouse. . Vacuum packing
A large number of food items is necessary to preserve the influence of oxygen during storage, which can be done in three ways: by eliminating air from the packaging unit, replacement of the residual air in the container with an inert gas (usually nitrogen) or in modified atmosphere packaging (MAP).
Otherwise air evacuation can be carried out using a vacuum nozzle, r22 properties as is the case with a packer vertical bag forming. This guy vacuuming is limited to granular products r22 properties because in powdered products may cause removal of part of the product during the extraction of air from molded r22 properties packaging.
Packing meat under vacuum is an alternative package of fresh meat, suitable for storage of products up to three weeks. In vacuum packaging, removing air-tight container in oxygen, creating anaerobic / microaerophilic eco systems. Oxygen remaining in the container exceeds the carbon dioxide due to respiration meat tissue and bacterial activity. The resulting anaerobic conditions and inhibiting effect of CO2 inhibit r22 properties the growth of bacteria Pseudomonas and Achromobacter species and allow the growth of facultative anaerobes such as Lactobacillus and Leuconostoc species (Vereš, 2004).
Suitable packaging material (Table 1) in this case and polyvinylidene chloride (PVDC), which provides low oxygen permeability and adhesion to the product itself, so that even large pieces of meat can maintain fresh and up to 21 days, with a minimum loss of moisture . Furthermore, the laminates are used such as: cellophane / polyethylene, polyester r22 properties / polyamide or polyethylene / low density polyethylene.
Aseptic filling is defined as a method of packaging consisting of sterilization, packaging and filling packaging