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Article: The coming of carbon dioxide: CO2 is now inhibiting microorganism growth and spoilage in more applications than ever.
- Article from:
- Food Processing
- Article date:
- February 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Food processors looking to improve quality, expand distribution and extend the shelf life of a wide variety of products increasingly are looking at what carbon dioxide has to offer.
Although the quality-preservation properties of the gas have been known for many years, science has pinpointed more specific uses and methods of application. At the same time, market realities such as the need for wider distribution and the proliferation of new types of minimally processed foods have helped generate more interest in carbon dioxide.
Carbon dioxide has made a name for itself in the food quality arena mostly in specific modified atmosphere packaging ...