Carbon dioxide solubility in foods packaged with modified atmosphere. 2: Correlation with some chemical-physical characteristics and composition
1992
Fava, P. | Piergiovanni, L. (Milan Univ. (Italy). Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche)
Using the manometric techniques, which were investigated in a previous work, the solubility of carbon dioxide in several food products of four different groups (meat, dairy, salami and fresh pasta) have been studied as a function of partial pressure at 7 degree C. The solubility coefficients vary between 0.114 and 1.184 cm3/g*atm and represent useful parameters for Modified Atmosphere Packaging optimization. The results showed some analogy among the food products of the same category, suggesting relationships betwen the solubility coefficients and food composition. Therefore a multiple regression statistical model was applied, for each food category, between solubility (dependent variable) and a aw, pH, protein, fat and moisture content (as independent variables). Estimating the significance of partial regression coefficients the reliability of the previsional model was satisfactory for meat products, salami and fresh pasta, not for dairy products
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