Minimizing the residual oxygen in modified atmosphere packaging of bakery products

摘要

The total elimination of air represents a serious hurdle in modified atmosphere packaging of bakery products, due both to the high spin-rates of the packaging lines and particularly, to the typical texture of bakery products which retain large quantities of air inside their porous structure. Simulating the gas-flushing modified atmosphere packaging with laboratory equipment and measuring the oxygen concentration directly inside bread rolls, by means of a gas analyser connected with the internal portion, it was possible to follow the rate of atmosphere substitution, evaluating the effects of dif- ferent baking treatments (7,12 and 23 min at 230 deg.C) and the role played by different gases (nitrogen argon, helium, nitrous oxide and carbon dioxide).