La atmósfera modificada: una alternativa para la conservación de los alimentos
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Fecha
2008
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Editor
Corporación Universitaria Lasallista
Resumen
The modified atmosphere technique consists on
packing food in materials that produce a barrier
against the diffusion of gasses, in which the gas
environment has been modified in order to lower the
respiration grade and the microbial growth, and also
delaying the enzymatic development aiming to
enlarge the usefulness time of the product. Depending
on the demands of the food to be packed, an
atmosphere with environments rich in CO2 and poor
in CO2 will be required. They reduce the respiration
process in the products, keeping their physicalchemical,
organoleptic and micro biological
characteristics for a longer term.
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Palabras clave
Atmósfera modificada, Corporación Universitaria Lasallista, Conservación de alimentos, Alimentos, Empaquetado, Alimentos - Empaquetado