Effect of temperature changes during transportation on muesli quality

Semicenkova, I., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Muizniece-Brasava, S., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Kirse-Ozolina, A., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Sabovics, M., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology

Effect of temperature changes during transportation on muesli quality

2019

Semicenkova, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Muizniece-Brasava, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kirse-Ozolina, A., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Sabovics, M., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology

Muesli is often packed in pre-made stand-up pouches and flowpacks. There are different storage and packaging solutions based on the composition of the storage atmosphere. Modified atmosphere packaging (MAP) extends shelf-life of product as it affects biochemical, enzymatic and microbiological changes. Nevertheless, during food product transportation around 9% of complaints are related to wet cargo. It is the second most common problem in freight transportation and causes greatest losses during logistics. A sudden drop in temperature during transportation can cause condensation, increasing moisture migration in the product, reducing its quality and promoting deterioration. The aim of this study was to determine optimal muesli packaging solutions to eliminate the possibility of product quality deterioration due to changes in temperature during muesli transportation. Muesli samples were packed in three different types of packaging – 2-layer (PET/PE) and 3-layer (PAP/AL/PE) stand-up pouches, and biodegradable PLA pouches in air ambience and MAP environment. Samples were stored at ambient temperature (20±1 °C) for 14 days. After two-week ambient storage, samples were stored at -5±1 °C, 0±1 °C and 30±1 °C temperature for 5 days, followed by storage at ambient temperature for 2 days. The results of water activity, moisture content, pH value, texture and microbiological parameters showed no significant changes in muesli quality.

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Mots clés AGROVOC

actividad del agua alimentos almacenamiento de alimentos analyse microbiologique analytical methods breakfast cereals calidad de los alimentos cereales para desayuno conditionnement contenido de humedad data processing empaquetado firmeza firmness food quality food storage foods keeping quality latvia letonia lettonie micro-organisme microbiological analysis microorganismos microorganisms moisture content packaging ph procesamiento de datos produit alimentaire stockage des aliments technique analytique temperatura temperature teneur en eau transport transporte water activity

Informations bibliographiques

Publié dans

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology : conference proceedings

Numéro 13/2019 ISSN 2255-9817

Editeur

LLU

Pagination

p. 115−119

D'autres materias

Analisis microbiologico; Fermete; Aptitud para la conservacion; Tecnicas analiticas; Activite de l'eau; Cereale pour petit dejeuner; Qualite des aliments; Aptitude a la conservation; Muesli; Traitement des donnees

Langue

anglais

Note

Summary (En)

4 tables, 2 fig., 18 ref.

Type

Conference; Web Site

Source

FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2019. Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019.- p. 115−119

Conférence

Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019

Sur AGRIS depuis: 2019-06-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

DOI http://llufb.llu.lv/conference/foodbalt/2019/Semicenkova_et_al_N069_FoodBalt2019.pdf http://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf

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