Volume 17, Issue 108 (2021)                   FSCT 2021, 17(108): 113-126 | Back to browse issues page


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Zand N, Shahab Lavasani A. The effect of modified atmosphere packaging and flexible films on growth of bacterias of dried kashk. FSCT 2021; 17 (108) :113-126
URL: http://fsct.modares.ac.ir/article-7-39972-en.html
1- 1. Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. , n_zand2008@yahoo.com
2- Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
Abstract:   (1625 Views)
In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), vacuum conditions and also ordinary conditions as control and flexible multi-layer films for extending shelf life of dried kashk at 20 0C were evaluated. Ordinary conditions as control packaging were compared with four type of modified atmosphere packaging: ((70% N2 + 30% CO2), (48% CO2 +48% N2 +4% O2), (30% N2 + 70% CO2)), and vacuum conditions, in this project. These samples, (Dried Kashk) were packaged in different flexible multi-layer films under modified atmosphere packaging, 3-layer {PET(12)/ AL(12) (100)},4-layer {PET(12)/AL(7) /PET(12)/LLD (100) } and 3-layer {PET(12)/AL(7)/LLD(100)}. Experiments were performed on samples as follows (total aerobics count, total anaerobics count, pH ، organoleptical evaluations, and analyzed by SPSS. The shelf life , dried kashk were reported in 4-layer , under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 60, 55, 45 days in (30% CO2 + 70% N2 )  and in ordinary conditions were 40 , 30 days, in 3 layer (AL:12), under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 50, 45, 35 days and in (30% CO2 + 70% N2 ) and in ordinary conditions were about 30,25 days, with 3 layer (AL:7), under conditions (70% CO2 + 30% N2) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 40, 35, 30 days, in (30% CO2 + 70% N2 ) conditions 25 days and in ordinary condition were 20 days.
So,the usage of 4-layer , under conditions (70% CO2 + 30% N2) for shelf life prolongation of dried kashk was evaluated better for long times.
 
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/01/17 | Accepted: 2020/08/31 | Published: 2021/01/29

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