In the case of prepared food, the degree of spoilage depends on the material of the food, and each product can be different in terms of durability.
For example, lasagna which is made on the basis of meat, its ingredients have different behaviors and different durability than each other.
One of the challenges of prepared food is how to prevent microbial contamination during the production process. To achieve this, food manufacturers must use the highest standards of hygiene and quality raw materials.
The most serious decomposition processes are caused by the growth of microorganisms, oxidation and persistence. This leads to sourness, discoloration and loss of taste. For example, a fresh outdoor pizza with a temperature of 4 to 6 ℃ will break down in about a week. However, it can last for several weeks with a suitable modified atmosphere (MAP), with low oxygen concentration and high carbon dioxide levels. In the case of this product(pizza), the oxygen concentration should be less than 1.5%.
The relationship between carbon dioxide and nitrogen in packaging of prepared food is largely determined by the moisture content of the product, which is present in the food composition. This case, affects the rate of microbial growth, oxidation and enzymatic activity. The higher the water activity, the higher the carbon dioxide concentration required in the package.
Prepared food can spoil very quickly in inappropriate environments. This is especially true for foods with a neutral PH. Each prepared food product has its own challenges. Products with a variety of ingredients (such as sandwiches, pasta, salads, pizza, etc.) are especially challenging.
Since each product has its own characteristics, good knowledge is required to find a gas mixture than can prevent spoilage in the best possible way and maintain quality. West Asia Steel solutions can make a valuable contribution to maintaining the quality and durability of your product.
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