Miranda Gonzalo, Berna Angel, Mulet Antonio
Chemical Engineering Department, University of València, Avenida de la Universitat s/n. 46100 Burjassot, València, Spain.
Department of Food Technology, Polytechnic University of València, Camino de Vera s/n. 46022 València, Spain.
Foods. 2019 Feb 4;8(2):56. doi: 10.3390/foods8020056.
The quality of packaged dried foods depends on storage conditions and is determined largely by the initial gas composition inside and the transference through the container. The aim of this work was to analyze the O₂ and CO₂ concentrations within the internal atmosphere of the packaging. In this study, dried apricots and raisins were packaged in glass jars and polypropylene trays thermosealed with different polymers, and stored at 5, 15, 25, and 35 °C. Some trays were flushed with nitrogen just before sealing. In addition, the work relates to other previous papers to investigate the effect of these gases and packages on the stored products, and compares the influence of permeable and impermeable containers on food quality parameters. When packages were flushed with nitrogen before sealing, the O₂ level in the headspace increased until the outside O₂ concentration was reached. The CO₂ concentration increased over time, regardless of the initial atmosphere. Nitrogen had a great influence on the concentration of O₂, but not on that of CO₂. Finally, this paper shows that the films and initial gas used in this study had no significant effect on the quality of the stored dried fruit.
包装干燥食品的质量取决于储存条件，很大程度上由包装内部的初始气体成分以及通过容器的气体迁移所决定。这项工作的目的是分析包装内部气氛中的氧气和二氧化碳浓度。在本研究中，将干杏和葡萄干包装在玻璃罐和用不同聚合物热封的聚丙烯托盘中，并分别储存在5、15、25和35°C下。一些托盘在密封前用氮气冲洗。此外，本研究还关联了其他先前的论文，以研究这些气体和包装对储存产品的影响，并比较可渗透和不可渗透容器对食品质量参数的影响。当包装在密封前用氮气冲洗时，顶部空间中的氧气水平会上升，直至达到外部氧气浓度。无论初始气氛如何，二氧化碳浓度都会随时间增加。氮气对氧气浓度有很大影响，但对二氧化碳浓度没有影响。最后，本文表明本研究中使用的薄膜和初始气体对储存的干果质量没有显著影响。
