Difference between revisions of "Controlled Atmosphere Packaging"
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| − | '''Controlled atmospheric packaging''' is a method in which selected atmospheric concentrations of | + | '''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 Also== | ==See Also== | ||
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==References== | ==References== | ||
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | [http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | ||
| + | {{reflist|2}} | ||
| − | [[Category:Food Terms]] | + | [[Category : Food Terms]] |
| + | [[Category : Food Preservation]] | ||
| + | [[Category : Food Storage]] | ||
Revision as of 09:01, December 26, 2014
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.