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Low Oxygen and Inert Gas Processing of Foods

Sanjeev, K. and Ramesh, M. N. (2006) Low Oxygen and Inert Gas Processing of Foods. Critical Reviews in Food Science and Nutrition, 46. pp. 423-451.

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Abstract

There are a lot of potential applications of low oxygen and inert gas processing in food industry, for improvement of the product quality. It has widely been used in packaging and storage of foods. Inert gas processing of foods has been adopted to retain valuable nutrients by avoiding oxidation. Low oxygen or Inert gas processing reduces the oxidative losses in foods. It also retards the enzymatic browning by reducing the oxygen content. There is still a gap on the information on the effect of a few of the inert gases on spoilage and pathogenic microorganisms in the environment of fresh plant food products and the removal of residual gases and their effect on the browning enzyme system. This indicates the need for further exploration in this area.The use of liquid nitrogen as a cryogen has a significant role in the food industry and has efficiently been adopted.

Item Type: Article
Uncontrolled Keywords: foods processing low oxygen inert gas
Subjects: 600 Technology > 08 Food technology
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/576

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