Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

CiteULike is a free service for managing and discovering scholarly references - click here to get started.

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Oliveira, F.A.R.
Right arrow Articles by Chau, K.V.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Development of perforation-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest/Envasado em atmósfera modificada y películas perforadas para preservar la calidad de frutas y verduras frescas después de su cosecha

F.A.R. Oliveira

Instituto Inter-Universitário de Macau, NAPE, Lote 18, Rua de Londres, Edf. Tak Ip Plaza, P, R/C-3 andar, Macau

S.C. Fonseca

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200 Porto, Portugal

J.C. Oliveira

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200 Porto, Portugal

J.K. Brecht

Horticultural Sciences Department, University of Florida, 1143 Fifield Hall, PO Box 110690, Gainesville FL 32611-0690, USA

K.V. Chau

Agricultural and Biological Engineering Department, University of Florida, 1 Frazier Rogers Hall, PO Box 110570, Gainesville FL 32611-0570, USA

The use of perforations as a means of obtaining large size containers suitable for modified atmosphere packaging (MAP) would greatly enhance the applicability of this technology for storage and distribution of fresh and minimally processed products. General concepts of MAP, and advantages and drawbacks of using perforations to achieve it are discussed. Products for which perforated packages can be used are listed. The variables that affect this type of package are presented and the methodology for designing an adequate package is described and illustrated with the case study of shredded cabbage.

Key Words: perforation • modified atmosphere packaging • shredded cabbage • minimally processed foods

Food Science and Technology International, Vol. 4, No. 5, 339-352 (1998)
DOI: 10.1177/108201329800400506
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?


This article has been cited by other articles:


Home page
 Food Science and Technology InternationalHome page
J. Gonzalez, E. Arias, M.L. Salvador, and R. Oria
Modeling of Changes in Atmosphere Composition in Fresh-cut Peach Packages due to Temperature Fluctuations
Food Science and Technology International, October 1, 2008; 14(5_suppl): 109 - 116.
[Abstract] [PDF]

Home page
 Food Science and Technology InternationalHome page
C. Sanz, A.G. Perez, R. Olias, and J.M. Olias
Modified atmosphere packaging of strawberry fruit: Effect of package perforation on oxygen and carbon dioxide / Envasado de fresas en atmosfera modificada: Efecto de la perforacion del envase en el contenido de oxigeno y dioxido de carbono
Food Science and Technology International, January 1, 2000; 6(1): 33 - 38.
[Abstract] [PDF]