文章基本信息

标题：SOME ASPECTS REGARDING THE DEGREE OF CONSERVATION OF THE CREAM PACKAED IN PLASTIC MATERIALS
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作者：Amelia Buculei ; Ioana Rebenciuc ; Valentin Ionescu 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2010
卷号：11
期号：2
出版社：Valahia University Press
摘要：The prolongation of the product shelf life is directly influenced by the quality of the relation established between the packing method, package and product. In this situation, the package properties play a primary role in ensuring the protection and preservation function. This paper’s purpose is to present and analyze cream and types of plastic food package, in relation with the food product; plastic food package still being the most used for the packaging of diary products.The cream packagings have been tested specifically: white polypropylene packagings and coloured sealing ends as well. The security of food stuff packaging materials is based on the insurance of the fact that while coming into contact with food, the unsafe chemical substances do not migrate into it. The substance quantity limit that can be transmitted to product must be determined and limited at a level that will not cause any changes in food stuff. Initially analyses on the product as well as on the package have been made. Then, analyses at 7 day- intervals during a month of storage have been made.c
关键词：fermented cream compounds; global migration; polypropylene