Mildews are the most important group of microorganisms that cause deterioration in various breads and bakery products such as cakes, pastries with cream and fruit. Therefore, mildews are one of the most important factors that determine the shelf life of bakery products. The most effective way to minimize the fungal event is packaging machine bakery products.
Aerobic deterioration in bakery products, portions offered to the market in raw or cooked form, fruit cakes, cakes, pizza and similar products can be significantly reduced by the use of CO2 and lowering the storage temperature. However, for a perfect packaging, it is necessary to use a combination of packaging reducing the residual oxygen rate in the package below 1% and being gas-proof, meaning that can prevent the penetration of air oxygen and the release of protective gas in the packaging. For this purpose, it is possible to benefit from high barrier, non-oxygen permeable “Pa+ewoh+pe, pet+ewoh+pe or pvc+ewoh+pe” foil combinations.
Increasing the CO2 rate in the packaging sometimes causes problems. The most common of these is packet collapse or shrinkage. This is due to the high solubility of CO2 gas in water. The CO2 in the headspace of the package leaks into the product by diffusion and dissolves there, and the pressure in the package drops, causing the package to collapse. In order to prevent this phenomenon, N2 should be injected as a filler gas that cannot be absorbed by the packaging and product.
