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Shelf-life extension studies on pita bread

In this research, three alternative approaches to chemical preservatives to extend the mold free shelf-life and quality of pita bread were investigated namely: Modified Atmosphere Packaging (MAP) involving gas packaging, oxygen absorbents technology and ethanol vapor generators, high pressures, and direct and indirect heating. / Gas packaging using 60%CO2 (balance N2) inhibited the growth of Aspergillus niger and Penicillium notatum from 3d (pita bread packaged in air) to 35d at ambient temperature. A longer extension in shelf-life (42d) was possible using an Ageless oxygen absorbent or a Freshmax oxygen absorbent label in conjunction with gas packaging. / Similar results were obtained with 2G--4G sachets of Ethicap, and 100--200S sachets of Negamold, a dual functional oxygen absorbent-ethanol vapor generator. / High pressures (30--400MPa) used to inhibit mold growth, resulted in delamination of the packaging film and textural changes to the pita bread. / Other alternatives, such as direct heating and microwave processing had a minimal effect in increasing the shelf-life of pita bread. (Abstract shortened by UMI.)

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.21547
Date January 1999
CreatorsEl-Khoury, Anis Adib.
ContributorsSmith, James P. (advisor)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageMaster of Science (Department of Food Science and Agricultural Chemistry.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: 001657700, proquestno: MQ50762, Theses scanned by UMI/ProQuest.

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