Effect of Modified Atmospheric Packaging on the Shelf life of Kalakand

Vishal Kumar Jain

ISBN 10: 3330317418 / ISBN 13: 9783330317413

Verlag: LAP LAMBERT Academic Publishing Jul 2017, 2017

Beschreibung

This item is printed on demand - it takes 3-4 days longer - Neuware -Kalakand is one of the oldest sweet made in India on the occasions of festivals and celebrations. It is popular all over the Indian sub-continent and is an heat desiccated Indian traditional milk based sweet made from acidified and sweetened milk with caramelized flavor and granular texture. In recent years, the consumer demand for fresh and high quality reservative free foods has led to the development of new processing and packaging technology to provide them fresh and high quality food at any place at any time.Modified atmosphere packaging as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of various dairy products. Modified atmosphere packaging, mainly uses high concentration of carbon dioxide as well as CO2/N2 gas mixture to improve shelf life of the foodstuffs.The development of food packaging machines with integrated gas flushing capabilities and the supply of 'food grade' gases allow dairy foods manufacturers to enhance the quality of their products. The book covers the new advance packaging technique(MAP) for improving self-life of Kalakand specially reference to Indian context. 56 pp. Englisch.

Bestandsnummer des Verkäufers 9783330317413

Bibliografische Details

• Titel: Effect of Modified Atmospheric Packaging on the Shelf life of Kalakand
• Verlag: LAP LAMBERT Academic Publishing Jul 2017
• Erscheinungsjahr: 2017
• Sprache: Englisch
• ISBN-10: 3330317418
• ISBN-13: 9783330317413
• Einband: Taschenbuch
• Zustand: Neu
• Abmessungen: 220B x 150 H x 4 T Millimeter Breite: 220 mm, Höhe: 150 mm, Tiefe: 4 mm
• Gewicht: 102 Gramm

Über diesen Titel

Inhaltsangabe

Kalakand is one of the oldest sweet made in India on the occasions of festivals and celebrations. It is popular all over the Indian sub-continent and is an heat desiccated Indian traditional milk based sweet made from acidified and sweetened milk with caramelized flavor and granular texture. In recent years, the consumer demand for fresh and high quality reservative free foods has led to the development of new processing and packaging technology to provide them fresh and high quality food at any place at any time.Modified atmosphere packaging as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of various dairy products. Modified atmosphere packaging, mainly uses high concentration of carbon dioxide as well as CO2/N2 gas mixture to improve shelf life of the foodstuffs.The development of food packaging machines with integrated gas flushing capabilities and the supply of ‘food grade’ gases allow dairy foods manufacturers to enhance the quality of their products. The book covers the new advance packaging technique(MAP) for improving self-life of Kalakand specially reference to Indian context.

Über die Autorin bzw. den Autor

Vishal Kumar Jain , UGC Fellow currently pursuing as Ph.D. Scholar in Animal Husbandry & Dairying from IAS, BHU Varanasi. He obtained his B.Sc.(Ag) Hons. in 2011 from SKRAU, Bikaner and M.Sc (Ag) in Animal Husbandry & Dairying from IAS BHU Varanasi. He has published 4 Research Papers in Various National and International NAAS refereed journal.