Diffusivity and solubility of CO2 in dense solid food products

Chaix, Estelle; Guillaume, Carole; Gontard, Nathalie; Guillard, Valérie

doi:10.1016/j.jfoodeng.2015.05.023

Cited by 12 publications

(19 citation statements)

References 31 publications

(49 reference statements)

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“…CO 2 is soluble in the aqueous and fatty phases of food products and the antimicrobial effect is highly dependent on the rate of solubility and amount of CO 2 dissolved in the food product. The solubility of carbon dioxide increases with decreasing temperature (Devlieghere and others ; Devlieghere and Debevere ) and also varies for different food products depending on the properties of the food such as surface area, pH and composition (water, fat, protein) (Chaix and others ). The antimicrobial effect has been found to be proportional to the partial pressure of the gas (Blickstad and others ).…”

Section: Carbon Dioxide Emittersmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

700

390

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The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

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Section: Carbon Dioxide Emittersmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

700

390

View full text Add to dashboard Cite

show abstract

“…In relation with the food packaging, the most common used in meat and meat products are vacuum packaging and modified atmosphere packaging (MAP) (Caryé et al, 2005;Koutsoumanis et al, 2008;Dalcanton et al, 2013;Chaix et al, 2015;Silbande et al, 2016). In this study, a food wrap (FW) and a MAP (30% CO 2 -70% O 2 ) packaging are used.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

et al. 2020

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“…CO 2 . The solubility of CO 2 was measured at equilibrium by quantification of the gas dissolved in the sample using chemical titration [4] , [5] . This measurement was done in a set-up where the sample is in a controlled chamber (controlled temperature, relative humidity, CO 2 gas composition).…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

“…The diffusion of CO 2 was characterised by (1) imposing a gradient of CO 2 to a piece of material of simple geometry (cylinder or plane sheet), (2) measuring the CO 2 sorption kinetic in the sample and (3) identifying diffusivity values by adjusting a dedicated mathematical model to the experimental kinetic. Two types of kinetic could be obtained: (1) CO 2 space-dependent profile in the cylindrical sample after its slicing and CO 2 quantification in each slice or (2) CO 2 time-dependent profile after CO 2 quantification in each thin slice (one slice corresponding at one time of kinetic) [4] , [6] .…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%