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Evaluation de l’emballage sur la qualité et la conservation des chips de manioc

Evaluation de l’emballage sur la qualité et la conservation des chips de manioc

Danielli Medeiros Melo / Luciana Costa Lima

51,05 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Ingeniería: general
ISBN:
9786206838562
51,05 €
IVA incluido
Disponible

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Sobre IBD

Les polymères ont été largement utilisés dans la production d’emballages alimentaires parce qu’ils présentent un certain nombre d’avantages tels que : coûts d’achat et de production réduits, plus grande flexibilité, diversité des matériaux, asepsie, formats, structures et propriétés de barrière. La contribution de cette étude est d’évaluer la qualité et les caractéristiques de conservation des chips de manioc, emballées dans différents contenants (structure simple en PE transparent, structure multicouche en PET transparent avec feuille d’aluminium et PE transparent et structure multicouche composée de BOPP transparent avec PE transparent), pendant 45 jours de stockage. La qualité du produit frais et transformé a été évaluée à l’aide d’analyses physico-chimiques (humidité, pH, solides solubles, acidité titrable et lipides) et de caractéristiques sensorielles (couleur, arôme, texture et goût). Les résultats montrent que le facteur temps a une influence significative (p

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