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Publisert 2003

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Publikasjonsdetaljer

Tidsskrift : Journal of Food Science , vol. 68 , p. 1100–1107–8 , 2003

Internasjonale standardnummer :
Trykt : 0022-1147
Elektronisk : 1750-3841

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Larsen, Hanne; Magnus, Ellen Merethe; Wicklund, Trude

Sak : 3

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

The effect of oxygen transmission rate of the packages (including the use of an oxygen absorber), light, and temperature on the sensory stability of extruded oat pellets packaged in nitrogen atmosphere was studied over a period of 3 mo. A realistic approach for determining the maximum limit for he headscape O-2-concentration in packages for products susceptible to oxidation was proposed. By predicting the O-2-concentration in alternative packages by the Ambient Oxygen Ingress Rate method, the packages can easily be compared to select those not exceeding the experimentally determined maximum oxygen limit in the headspace during a certain time.

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