...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>International Journal of Dairy Technology >The use of carbon dioxide in the processing and packaging of milk and dairy products: a review.
【24h】

The use of carbon dioxide in the processing and packaging of milk and dairy products: a review.

机译：二氧化碳在奶和奶制品加工和包装中的使用：综述。

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The upswing in consumer demand for fresh and high quality preservative-free foods has led to the development of modified atmosphere packaging (MAP). Increasingly, MAP is being used with high carbon dioxide (CO2) concentration as well as CO2/N2 gas mixes. Modified atmosphere packaging or "gas flushing" as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of a number of dairy products. Carbon dioxide is an active constituent of MAP, naturally present in freshly drawn raw milk. Addition of CO2 to raw milk or flushing the package headspace has proved to be a simple and cost-effective method, depending upon the initial microbiological quality of the food product. Carbon dioxide addition through MAP or direct injection as an economically affordable shelf life extension strategy is used commercially worldwide for some dairy products. The development of food packaging machines with integrated gas flushing capabilities and the supply of "food grade" gases allow dairy foods manufacturers to enhance the quality of their products. This review presents a broad spectrum of current research and the current trends with respect to CO2 as a natural microbial hurdle with special focus on its precise mechanism and its role in quality improvement of dairy products
机译：消费者对新鲜和高质量无防腐剂食品的需求上升导致了气调包装（MAP）的发展。越来越多的MAP与高浓度的二氧化碳（CO2）以及CO2 / N2气体混合物一起使用。众所周知，气调包装或“气体冲洗”是一种日益流行的技术，用于延长许多乳制品的保质期（质量和安全性）。二氧化碳是MAP的活性成分，天然存在于新鲜提取的生乳中。已证明，将CO2添加到生乳中或冲洗包装顶部空间是一种简单且具有成本效益的方法，具体取决于食品的初始微生物质量。通过MAP或直接注入二氧化碳作为一种经济上可承受的保质期延长策略，已在全球范围内用于某些乳制品。具有集成的气体冲洗功能的食品包装机的开发和“食品级”气体的供应使乳制品制造商能够提高其产品质量。这篇综述介绍了有关二氧化碳作为天然微生物障碍的当前广泛研究和当前趋势，特别关注了其精确的机理及其在乳制品质量改善中的作用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号