DEVELOPMENT OF A PROCESS FOR ACCELERATED AGING OF APPERTIZED FRUIT IN PLASTIC PACKAGING
Study of an accelerated aging methodology for fruits in transparent plastic packaging (flexible or semi-rigid) stored under ambient conditions. Two aging methods were applied to two fruit preparations (strawberry puree and pear cubes in syrup) packaged in PP/EVOH/PP thermoformed cups sealed with a plastic complex. Measurements of the color of the preparations and a follow-up of the gas composition in the packages were carried out over time on all the products subjected to the various ageings.
ASK ref. IT298 80€ttc
ref. IT298
80€ttc
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