The effects of different sizes of silica gel on the releasing rate of an ethanol emitter and the growth inhibition of aspergillus niger

The shelf life extension of high moisture bakery products is considered an important topic both for research and production. Bread packaging technology suggests the use of modified atmosphere. In particular for sliced bread, MAP is often associated with limited concentration of ethanol that is sprayed directly on food before packaging operation. The increasing interest in active packaging with reference to regulation 1935/2004/EC, promotes the research of alternative and innovative solutions that can be performed by ethanol emitters. These devices are composed of a number of substances that release ethanol in the head space of the package in order to slow down the microbial growth avoiding sensory contamination of the food. a number of absorbing materials were teste and silica gel was chosen for its performance. The effects of different particle sizes of silica gel on the releasing rate of ethanol vapour were evaluated. the rating of the antimicrobial effec was observing on sliced bread inoculated with aspergillus niger. The measure of oxygen consumption and carbon dioxide production was used as mould growth index and we also applied image analysis for best comrhension of the data acquire