Matgas organizes a course on new trends in the conservation of food

Matgas, Center of excellence in CO₂ and sustainability, it is proposed to publicize the panoramic and current trends in the conservation of food using a specialized course on this topic. Today, the packaging in protective atmosphere has become one of the most used techniques for the conservation of numerous products. Throughout the course, attendees can learn about this technique, as well as the improvements that are taking place in the field of packaging and freezing technologies.

Packaging in protective atmosphere (EAP) allows to control chemical, enzymatic and microbial reactions. Thus, he is able to maintain the quality and extends the period of life of the product. The range of products that can be packaged in protective atmosphere is very extensive and includes both red meat, dishes simmered as most perishable and minimally processed products. The modification of the atmosphere in the interior of the container, reduces the concentration of oxygen and increases those of dioxide of carbon and/or nitrogen, which significantly extends the useful life of preserved products at refrigeration temperatures.

With regard to the use of the embase and packaging for packaging in protective atmosphere, the choice of material is critical, because it must maintain the protective atmosphere for the maximum time possible by extending the useful life of the product. For this reason, it is very important to know the various alternatives. In addition to EAP, other trends of recent years has been the development of techniques of freezing and cooling, who are helping the industry to be able to freeze a wide range of products in an efficient manner.