Difference between revisions of "Controlled Atmosphere Packaging"
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'''Controlled atmospheric packaging''' is a method in which selected atmospheric concentrations of [[gas]]es are maintained throughout [[food storage]] in order to extend product [[shelf life]]. Gas may either be evacuated or introduced to achieve the desired atmosphere. Normally used for [[fruit]]s and [[vegetable]]s, not [[meat]] products. | '''Controlled atmospheric packaging''' is a method in which selected atmospheric concentrations of [[gas]]es are maintained throughout [[food storage]] in order to extend product [[shelf life]]. Gas may either be evacuated or introduced to achieve the desired atmosphere. Normally used for [[fruit]]s and [[vegetable]]s, not [[meat]] products. | ||
| − | ==See | + | ==See also== |
* [[Food storage]] | * [[Food storage]] | ||
* [[Preservation (food)]] | * [[Preservation (food)]] | ||
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{{reflist|2}} | {{reflist|2}} | ||
| − | [[Category : Food Terms]] | + | [[Category:Food Terms]] |
| − | [[Category : Food Preservation]] | + | [[Category:Food Preservation]] |
| − | [[Category : Food Storage]] | + | [[Category:Food Storage]] |
Latest revision as of 03:25, June 24, 2016
Controlled atmospheric packaging is a method in which selected atmospheric concentrations of gases are maintained throughout food storage in order to extend product shelf life. Gas may either be evacuated or introduced to achieve the desired atmosphere. Normally used for fruits and vegetables, not meat products.