30) Active Packaging, Intelligent Packaging
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چکیده
The atmosphere surrounding the food also influences the shelf life of processed foods. For some processed foods, a lowering of oxygen is beneficial, slowing down discoloration of cured meats and powdered milk and preventing rancidity in nuts and other high fat foods. High carbon dioxide and low oxygen levels can pose a problem in fresh produce leading to anaerobic metabolism and rapid rotting of the food. However, in fresh and processed meats, cheeses and baked goods, carbon dioxide may have a beneficial antimicrobial effect.
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Active Packaging in Food Industry: A Review
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