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Low Oxygen and Inert Gas Processing of Foods

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Relation http://ir.cftri.com/576/
CRC Food Sci.& Nutr_02_06
 
Title Low Oxygen and Inert Gas Processing of Foods
 
Creator Sanjeev, K.
Ramesh, M. N.
 
Subject 08 Food technology
05 Processing and Engineering
 
Description There are a lot of potential applications of low oxygen and
inert gas processing in food industry, for improvement of the product quality. It has widely been used in packaging and storage of foods. Inert gas processing of foods has been adopted to retain valuable nutrients by avoiding oxidation. Low oxygen or Inert gas processing reduces the oxidative losses in foods. It also retards the enzymatic browning by reducing the oxygen content. There is still a gap on the information on the effect of a few of the inert gases on spoilage and pathogenic microorganisms in the environment of fresh plant food products and the removal of residual gases and their effect on the browning enzyme system.
This indicates the need for further exploration in this area.The use of liquid nitrogen as a cryogen has a significant role in the food industry and has efficiently been adopted.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/576/1/Critical_Reviews_in_Food_Science_and_Nutrition%2C_46_423-451_%282006%29.pdf
Sanjeev, K. and Ramesh, M. N. (2006) Low Oxygen and Inert Gas Processing of Foods. Critical Reviews in Food Science and Nutrition, 46. pp. 423-451.