Français
6. Characteristics of liquid foods to consider when packaging
6.1 Food liquids and dissolved gases
Gases play a very important role in the packaging of liquid foods. They are desirable, like carbon dioxide in carbonated beverages, cider, beer or champagne. They can be useful, like nitrogen, argon or carbon dioxide, when used for deoxygenation or inerting containers before filling. On the other hand, they can be harmful, like oxygen, which is responsible for organoleptic and structural alterations in oxidysensitive food liquids.
So it's a good idea to be familiar with them so you can use or combat them more effectively.
SCROLL TO TOP
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Characteristics of liquid foods to consider when packaging
Oxidation of food liquids
Bibliography
Regulations
Decree no. 78-166 of January 31, 1978 on the metrological control of certain prepackages, supplemented by the Orders of October 20, 1978 and February 25, 1980.
Decree no. 55-771 of May 21, 1955 on milk intended for human consumption
Decree no. 77-1026 of September 7, 1977 defining sterilized milk and UHT sterilized milk
Directive 2007/45/EC of the European...
Directory
Design offices – Schools – Research centers (non-exhaustive list)
IFBM – Qualtech http://www.ifbm.frhttp://www.qualtech-groupe.com
The Ultimate Scientific and Technical Reference
