Riassunto
I fenomeni di trasporto di massa degli aeriformi (gas e vapori) attraverso gli imballaggi e i materiali di confezionamento alimentare sono estremamente importanti poiché — quasi sempre — sono correlati a eventi che condizionano la qualità e la sicurezza dei prodotti confezionati. L’ingresso di ossigeno in una confezione può, per esempio, causare ossidazione lipidica, comparsa di odori sgradevoli, proliferazione di microrganismi, perdita o variazione di colore; la fuoriuscita di anidride carbonica può determinare la perdita di effervescenza o pregiudicare un confezionamento in atmosfera protettiva (vedi cap. 13); l’ingresso o la fuoriuscita di umidità sono responsabili di importanti variazioni di consistenza, ma anche di possibili alterazioni microbiche; un adeguato scambio di ossigeno, anidride carbonica e vapor d’acqua tra l’interno e l’esterno è invece indispensabile nella confezione di vegetali freschi per assecondarne la naturale respirazione aerobica ed evitare alterazioni sensoriali.
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Piergiovanni, L., Limbo, S. (2010). Proprietà fisiche dei materiali di packaging (II): proprietà diffusionali. In: Food packaging. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-1457-2_4
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