TECNICA MOLITORIA Vol. 72 - JANUARY 2021
CONTENTS
26 - Carbon Dioxide solubility in fresh filled pasta packaged with modified atmosphere (MAP)
S. Zardetto - M. Fregonese - G. Marchito - G. Pasini
The packaging of the fresh filled pasta in a MAP limits the growth of microorganisms and allows an extension of its shelf life. The effect on microorganisms is mainly due to CO2 dissolved in the product which ranged was, in our experimental conditions, from 0.202±0.006 to 0.667±0.014 cm3 g-1 atm. From the relationship between the experimental data obtained and the partial pressures of carbon dioxide used, the solubility value was determined and was equal to 0.824±0.035 cm3 g-1 atm. The developed model (R2 =99.5; p<0.01) has shown that the dissolved CO2 depends on its concentration in the headspace, on the ratio G/ P and the initial volume inside the package, highlighting the presence of a curvature in the G/P parameter and an interaction between this parameter and the concentration of CO2 in the headspace. The results obtained must be taken into consideration for a correct packaging configuration suggesting the presence of a critical value in the G/P parameter.
DEPARTMENTS
42 - Cereals
56 - Milling
60 - Breadmaking
64 - Pasta
70 - Feeds
80 - Machinery
96 - Products
98 - Laws
102 - News
104 - Diary
108 - Book news
112 - Companies address
