Packaging is widely used in the food industry. The new developments in the technology of packaging and presentation of food products are directed to the search for new materials that decrease the production costs and the residues generation, contributing to the guarantee the security of consumers and environment. Most of the packaged food products have their quality reduced due to phenomena such as transfer, absorption and desertion, O2 penetration, loss of flavor, undesired odour absorption and migration of components from the package to the food. A good packaging system is directly related to the material that has the optimum features for the storage of the given food. When developing a new packaging system it hast to be taken into account the studies of transfer of components from the package material, the food ingredients, the absorption and desertion of volatile components and the kinetic reactions of oxidation and degradation of ingredients.

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