Project: High oxygen atmospheres applied as preservation technique for fresh oxygen demaning foods.
- project duration
- 01-JAN-01 – 31-OCT-03
- A new type of atmosphere is proposed for packaging fresh oxygen demanding food products: packaging under high oxygen atmosphere in combination with higher CO2 concentrations. The effect of high oxygen concentrations will be quantified on the growth of spoilage and pathogenic micro-organisms during in vitro screening experiments. With a validation experiment of the optimal combination of O2/CO2 will be evaluated on the sensorial properties, spoilage and safety of the different food products (fruit/vegetables, clamps, fish, red meat, poultry).