Titre :
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Edible films for the extension of shelf life of lightly processed agricultural products
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Auteurs :
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A. Pavlath ;
D. Wong ;
J. Hudson ;
G. Robertson
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Type de document :
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article/chapitre/communication
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Année de publication :
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1996
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Format :
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P. 107-119
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Langues:
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= Anglais
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Catégories :
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TECHNOLOGIE ALIMENTAIRE
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Mots-clés:
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CONSERVATION DES ALIMENTS
;
PERTE DE MASSE
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Résumé :
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In order to extend the shelf-life of lightly processed agricultural produce and maintain the nutritional and esthetic values, various edible natural materials, i.e., proteins, carbohydrates and fats, can be used as a protective barrier to replace the natural skin or peel removed during processing. While none of these materials was effective alone, their emulsified combination allowed the development of a protective film on the cut surface. Various relative humidity levels were tested to determine the optimum conditions for minimum weight loss without any mold formation.
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Source :
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Agricultural Materials as Renewable Resources (Series: ACS Symposium Series), vol Vol 647
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