{"id":2521,"date":"2022-01-30T22:42:06","date_gmt":"2022-01-30T22:42:06","guid":{"rendered":"http:\/\/www.opackmakina.com\/?page_id=2521"},"modified":"2022-11-22T08:33:44","modified_gmt":"2022-11-22T08:33:44","slug":"likid-ve-akiskan-gida-urunleri","status":"publish","type":"page","link":"https:\/\/opackmakine.com\/en\/liquid-and-fluid-food-products\/","title":{"rendered":"Liquids and Fluid Food Products Packaging"},"content":{"rendered":"
\n\t
\n\t\t\n\t\t
\n\t\t\t
\"Liquids<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
<\/div>

Liquids and Fluid Food Products Packaging Solutions<\/h2><\/div><\/div>\n\t
\n\t\t
\n\t\t\t

Yogurt- Fruit Yogurt<\/strong><\/p>\n

PS (polystyrene) containers and aluminum foil lids are used for such products. It is recommended that they be packaged in a gas atmosphere such as N2. For this purpose, the most suitable gas mixture is 75-80% N2 + 20-25% CO2. + <\/span>%20 – 25 CO2\u2019dir.<\/p>\n

Honey-Jam<\/strong><\/p>\n

Honey, the main ingredient of Jam was 60-70% invert sugar. (26-34% glucose, 38-41% fructose, 0.5-1.5% sucrose, 5-11% maltose). In addition, it contains organic acids, enzymes, vitamins, mineral substances, pigments and flavorings. The water ratio of these substances is about 20%. The water in question is the most important factor with the preservation and non-crystallization of honey and jam. The packaging should be preventing loss of water and aroma.<\/p>\n

Microbial growth and spoilage can sometimes be seen in honey and jam. Osmophilic yeasts are the main factor of the deterioration that may occur. Yeast activity can take place very slowly. Along with fermentation, color darkening and candy can also be seen. The basic principle of preventing all these risks is sterilization.<\/p>\n

Sauces<\/strong><\/p>\n

Sauces are minimally processed foods. Shelf life is also limited. As is known, some of them are low acid and are kept cooled (-2, + 4 \u00b0 C). In order to prolong the shelf life of this type of food, fluctuations in their temperatures are not allowed by thermal processes such as pasteurization and cooking. In addition, the oxidation hazard can be prevented to a great extent with the help of antioxidant substances added to sauces. The substances used in the preparation of sauces are mostly pasteurized.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

\n\t
\n\t\t
\n\t\t\t\n\t\t\t