Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/2830
Título: Evaluation of two packaging systems for regional cheese
Autor: Pantaleão, I.
Pintado, M. M. E.
Poças, M. F. F.
Palavras-chave: Active packaging
Perforated films
Humidipak
Shelf-life
Cheese
Data: 2007
Editora: Elsevier
Citação: PANTALEÃO, I. [et al.] - Evaluation of two packaging systems for regional cheese. Food Chemistry. ISSN 0308-8146. 102: 2 (2007) 481-487
Resumo: Saloio cheese – a regional Portuguese cheese – is currently sold unpackaged or in a vacuum package. Neither of these packaging systems is acceptable: the first system yields a cheese too hard, because of excessive water loss, while the second yields a white cheese with poor textural properties. The use of a packaging system with a tailor-made moisture barrier, i.e., allowing for water loss, but at a lower rate, is a way of extending the cheese’s shelf-life. The adequate water vapour permeability to preserve the cheese was previously determined as 6.8 · 107 g m/m2day Pa at 8 C. The objective of this work was to develop a packaging system providing the required relative humidity inside the package. Two systems were tested: (i) the active system Humidipak and (ii) perforated plastic films. Both packaging systems succeeded in extending the cheese’s shelf-life by significantly decreasing the water loss. Perforated films require further study on moulds growth control.
URI: http://hdl.handle.net/10400.14/2830
Versão do Editor: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4KJV3BC-3&_user=10&_coverDate=12%2F31%2F2007&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_searchStrId=1493774229&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=cf781021770ee3c9e11831b57de578f5&searchtype=a
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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