The experimental design proposed in this work aims at statistically estimating the simultaneous effects of carbon dioxide and ethanol vapours on storage of sliced bread; in particular, it is important to find the best combination of variables assuring to sliced bread a longer shelf-life than the present one (10 days). In our experiments, the bread was inoculated with a spore suspension of Aspergillus niger and pouched with different combinations of carbon dioxide and ethanol vapours; the ethanol was released by an ethanol emitter obtained with ethanol-saturated silical gel. Results show that Aspergillus niger grew in presence of high levels of carbon dioxide, even if oxygen was present at low concentration; moreover, ethanol alone was not sufficient to inhibit mould grow.
|Titolo:||The combined effects of carbon dioxide and ethanol vapours on the preservation of sliced bread stored at low oxygen partial pressure|
LIMBO, SARA (Primo)
PIERGIOVANNI, LUCIANO (Ultimo)
|Parole Chiave:||sliced bread ; CO2 ; ethanol ; Aspergillus niger|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||ott-2007|
|Appare nelle tipologie:||01 - Articolo su periodico|