{"id":2103,"date":"2022-03-07T13:42:46","date_gmt":"2022-03-07T19:42:46","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2103"},"modified":"2022-03-08T10:56:20","modified_gmt":"2022-03-08T16:56:20","slug":"caracteristicas-de-tecnologias-de-envasado-de-alimentos","status":"publish","type":"post","link":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/practicas-operativas\/caracteristicas-de-tecnologias-de-envasado-de-alimentos\/","title":{"rendered":"Caracter\u00edsticas de tecnolog\u00edas de envasado de alimentos"},"content":{"rendered":"\n\n\n\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_row _builder_version=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]A trav\u00e9s de los a\u00f1os se ha buscado alargar la vida de anaquel de los alimentos y al mismo tiempo preservar sus caracter\u00edsticas de calidad e inhibir el crecimiento de los microorganismos de forma efectiva.\n\nCon este objetivo en la mira y buscando otras alternativas de conservaci\u00f3n que no fueran los conservadores, desde los a\u00f1os 30s la industria de alimentos comienza a realizar estudios para el almacenamiento de frutas, cambiando la composici\u00f3n de la atm\u00f3sfera que rodeaba a los productos para evitar que maduraran mientras eran distribuidas.\n\nEsta l\u00ed\u00adnea de investigaci\u00f3n se basa en el hecho de saber que el ambiente atmosf\u00e9rico y la presi\u00f3n del medio en la que se encuentra el alimento pueden perjudicar o beneficiar su conservaci\u00f3n. Cabe mencionar que el aire ambiental se compone, en proporciones ligeramente variables, de nitr\u00f3geno (78%), ox\u00edgeno (21%), vapor de agua (0-7%) y otras sustancias (1%), como ozono, di\u00f3xido de carbono, hidr\u00f3geno y gases nobles.\n\nConsiderando los efectos de estos gases en la carga microbiana y en las caracter\u00edsticas f\u00edsicas de los alimentos, se han desarrollado nuevas tecnolog\u00edas de envasado de alimentos en las que se modifica la composici\u00f3n y la concentraci\u00f3n de los gases, as\u00ed como la presi\u00f3n del envasado.\n\nDesde entonces se han generado tecnolog\u00edas de envasado que cada vez son m\u00e1s innovadoras y especializadas, y se adaptan a muchos de los productos disponibles en el mercado.[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||14px|||\u00bb]<h4><strong>Caracter\u00edsticas de las tecnolog\u00edas de envasado<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Para clasificar las tecnolog\u00ed\u00adas de envasado que modifican y\/o controlan la atm\u00f3sfera interna del envase del alimento, es posible utilizar la clasificaci\u00f3n que muestra la FDA en la que se enlistan los siguientes tipos de envasado:\n\n\u2022 Cocinado-enfriado (cook-chill)\n\u2022 Atm\u00f3sferas controladas (controlled atmosphere packaging &#8211; CAP)\n\u2022 Atm\u00f3sferas modificadas (modified atmosphere packaging &#8211; MAP)\n\u2022 Al vac\u00edo (vacuum packaging)\n\u2022 De baja presi\u00f3n (sous-vide)[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]A continuaci\u00f3n se describe brevemente cu\u00e1les son las caracter\u00edsticas de cada una:[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-04.png\u00bb alt=\u00bbImagenes_para_news-04&#8243; title_text=\u00bbImagenes_para_news-04&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb30%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Cocinado-enfriado<\/strong> es el proceso en el que el alimento cocinado a altas temperaturas se vac\u00eda en bolsas de las que se extrae el aire, se sellan y se enfr\u00edan de inmediato para mantenerse en temperaturas de refrigeraci\u00f3n o congelaci\u00f3n. La cocci\u00f3n reduce la carga microbiana e inactiva enzimas que provocan el deterioro del producto.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Envase de atm\u00f3sferas modificadas.<\/strong> Se modifican las composiciones y concentraciones de componentes del aire en el gas que sirve de entorno dentro del empaque. Dependiendo del tipo de gas que se incluye se hacen otras clasificaciones que se muestran m\u00e1s adelante. Generalmente estos empaques se deben conservar en refrigeraci\u00f3n para hacer m\u00e1s efectivo el control bacteriano.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-07.png\u00bb alt=\u00bbImagenes_para_news-07&#8243; title_text=\u00bbImagenes_para_news-07&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb56%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4&#8243; _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-05.png\u00bb alt=\u00bbImagenes_para_news-05&#8243; title_text=\u00bbImagenes_para_news-05&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb75%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Envase de atm\u00f3sferas controladas<\/strong> es un sistema en el que se controla la composici\u00f3n de una atm\u00f3sfera en particular, que pudo haber sido modificada o no antes de sellarse. Este tipo de envasado requiere de pel\u00edculas inteligentes y en algunos casos sistemas adicionales que permitan el intercambio de gases de forma selectiva en los momentos en los que la atm\u00f3sfera del producto est\u00e1 desequilibr\u00e1ndose para que se regule a los l\u00edmites en los que se previene su deterioro.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb2_5,3_5&#8243; _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-02.png\u00bb alt=\u00bbImagenes_para_news-02&#8243; title_text=\u00bbImagenes_para_news-02&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb75%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Envase al vac\u00edo<\/strong> es la condici\u00f3n en la cual se reduce al m\u00ed\u00adnimo la cantidad de aire del empaque y se logra un sellado herm\u00e9tico.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Envase sous-vide<\/strong> es el m\u00e9todo en el cual el producto se prepara (puede ser limpieza, corte, curado o pre-cocci\u00f3n) y posteriormente se empaca al vac\u00ed\u00ado y debe almacenarse bajo temperatura de refrigeraci\u00f3n o congelaci\u00f3n.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-01.png\u00bb alt=\u00bbImagenes_para_news-01&#8243; title_text=\u00bbImagenes_para_news-01&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb80%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Antes de su consumo debe cocinarse el producto envasado y si no se consumir\u00e1 al instante, deber\u00e1 enfriarse en el mismo envase al vac\u00edo a\u00fan sellado. La FDA establece que el producto debe alcanzar una temperatura superior de 74\u00b0C al cocinarse previo al consumo.[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||14px|||\u00bb]<h4><strong>Atm\u00f3sferas modificadas<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Las atm\u00f3sferas modificadas se pueden clasificar en los siguientes tipos:[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb2_3,1_3&#8243; _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]\u2022 Atm\u00f3sfera inerte. Se utiliza nitr\u00f3geno como gas inerte para llenar empaques de productos, principalmente para evitar fuerzas mec\u00e1nicas externas que fracturen el producto.\n\u2022 Atm\u00f3sfera semirreactiva que utiliza mezclas de gases inertes y reactivos como di\u00f3xido de carbono y nitr\u00f3geno (CO2 \/ N2 ) o di\u00f3xido de carbono, nitr\u00f3geno y ox\u00ed\u00adgeno (CO2\/N2\/O2).\n\u2022 Atm\u00f3sfera reactiva que usa di\u00f3xido de carbono o mon\u00f3xido de carbono con ox\u00edgeno (CO2 o CO con O2) para crear ambientes adversos para ciertos microorganismos o ben\u00e9ficos para la calidad del producto. Este a su vez se divide en:\n    \u2022 Atm\u00f3sfera alta en ox\u00edgeno, este cambio es preferible en productos c\u00e1rnicos para conservar el pigmento estable con la mioglobina y la coloraci\u00f3n del producto.\n    \u2022 Atm\u00f3sfera baja en ox\u00edgeno, se utiliza para disminuir el crecimiento de microorganismos que deterioran el producto.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-08.png\u00bb alt=\u00bbImagenes_para_news-08&#8243; title_text=\u00bbImagenes_para_news-08&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb75%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||14px|||\u00bb]<h4><strong>\u00bfCu\u00e1les son los productos que se pueden envasar con este tipo de tecnolog\u00edas?<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Pr\u00e1cticamente todos los alimentos pueden ser envasados bajo alguna de las condiciones que se han descrito anteriormente. Un requisito es estudiar la composici\u00f3n del alimento, las caracter\u00edsticas fisicoqu\u00edmicas, la carga microbiol\u00f3gica natural del alimento y el potencial de reproducci\u00f3n de microorganismos para decidir cu\u00e1l es el mejor m\u00e9todo con el que se debe envasar el alimento.[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-03.png\u00bb alt=\u00bbImagenes_para_news-03&#8243; title_text=\u00bbImagenes_para_news-03&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb75%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||14px|||\u00bb]<h4><strong>Mezclas de gases usuales para cada tipo de alimento<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Pr\u00e1cticamente todos los alimentos pueden ser envasados bajo alguna de las condiciones que se han descrito anteriormente. Un requisito es estudiar la composici\u00f3n del alimento, las caracter\u00edsticas fisicoqu\u00edmicas, la carga microbiol\u00f3gica natural del alimento y el potencial de reproducci\u00f3n de microorganismos para decidir cu\u00e1l es el mejor m\u00e9todo con el que se debe envasar el alimento.[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Tabla1.png\u00bb alt=\u00bbImagenes_para_news-03&#8243; title_text=\u00bbTabla1&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb75%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||14px|||\u00bb]<h4><strong>\u00bfQu\u00e9 efectos tiene cada gas utilizado en estas tecnolog\u00edas de envasado?\n<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-10.png\u00bb alt=\u00bbImagenes_para_news-10&#8243; title_text=\u00bbImagenes_para_news-10&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb50%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Nitr\u00f3geno<\/strong><br \/>Es un gas inerte, por lo cual no reacciona con los alimentos y tampoco tiene efecto de inhibici\u00f3n para las bacterias. Como es poco soluble en agua, no se consume durante su almacenamiento y su presencia en el envase reduce el efecto de vac\u00edo que se genera con el CO2.<br \/>Se utiliza como relleno que sustituye el aire, evitando la presencia de ox\u00edgeno y a su vez reacciones de oxidaci\u00f3n y el crecimiento de bacterias aerobias.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-11.png\u00bb alt=\u00bbImagenes_para_news-11&#8243; title_text=\u00bbImagenes_para_news-11&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb50%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Ox\u00edgeno<\/strong><br \/>Generalmente se busca reducir su contenido para inhibir bacterias aerobias, pero en algunos casos es adecuado agregarlo para conservar caracter\u00edsticas de los productos e inhibir bacterias anaerobias.<br \/>En frutas y hortalizas el contenido de ox\u00edgeno es muy relevante debido a que al continuar el proceso de respiraci\u00f3n, si se acaba el ox\u00ed\u00adgeno disponible se convierte en un ambiente favorable para la fermentaci\u00f3n, por lo que se deben auxiliar estos sistemas con un film permeable que permita el flujo de ox\u00edgeno del aire al interior del empaque y la salida de CO2.<br \/>El exceso de ox\u00edgeno puede alentar el crecimiento de pat\u00f3genos como E. coli y L. monocytogenes, mientras que la ausencia total promueve la permanencia de Clostridium botulinum y sus toxinas.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/Imagenes_para_news-12.png\u00bb alt=\u00bbImagenes_para_news-12&#8243; title_text=\u00bbImagenes_para_news-12&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb50%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Di\u00f3xido de carbono<\/strong><br \/>El CO2 es soluble en agua, su solubilidad disminuye al aumentar la temperatura y su efecto de inhibici\u00f3n microbiana aumenta al encontrarse a temperaturas menores de 10\u00b0C. Al diluirse el CO2 produce \u00e1cido carb\u00f3nico que reduce ligeramente el pH del medio; a la vez, por su solubilidad desaparece como gas y se pierde su volumen provocando el efecto de vac\u00edo, que hace ver al envase con un tipo de vac\u00edo, pero que no ha sido generado desde el envasado inicial. Inhibe el crecimiento de bacterias aerobias y moho al usarlo en concentraciones de 20% o mayores, su acci\u00f3n inhibidora se debe a la capacidad de penetrar membranas celulares, modificar el pH intracelular y alterar el equilibrio enzim\u00e1tico. Como efectos secundarios est\u00e1 la p\u00e9rdida de humedad, afecci\u00f3n de sabores del alimento y el efecto de vac\u00edo del envase lo cual a su vez puede disminuir la capacidad de retenci\u00f3n de agua de los productos.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||14px|||\u00bb]<h4><strong>\u00bfQu\u00e9 deben considerar los productores al determinar el tipo de tecnolog\u00eda de envasado?\n<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb column_structure=\u00bb3_5,2_5&#8243; theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]\u2022 Composici\u00f3n del producto.\n\u2022 Flora inicial.\n\u2022 Vida de anaquel normal del producto, y vida de anaquel deseada.\n\u2022 Humedad relativa.\n\u2022 Velocidad de respiraci\u00f3n del producto.\n\u2022 Fen\u00f3meno de intercambio de los gases producidos por el alimento con los gases del medio a trav\u00e9s de la pel\u00edcula de envasado.\n\u2022 Absorci\u00f3n del CO2 por el producto.\n\u2022 El cambio de presi\u00f3n al que se someter\u00e1 el producto en su distribuci\u00f3n, que puede provocar diferenciales de presi\u00f3n negativos o positivos.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/ph.png\u00bb alt=\u00bbph\u00bb title_text=\u00bbph\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb width=\u00bb55%\u00bb module_alignment=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||14px|||\u00bb]<h4><strong>\u00bfQu\u00e9 incluye la determinaci\u00f3n del sistema de envasado de un producto?\n<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]\u2022 Composici\u00f3n de la mezcla de gases a utilizar.\n\u2022 Material de envasado, considerando: permeabilidad a los diferentes tipos de gases y vapor de agua, flexibilidad, capacidad de termosellado, grosor, resistencia a la tensi\u00f3n y fricci\u00f3n, propiedad antiempa\u00f1amiento y facilidad de dise\u00f1o.\n\u2022 Aditivos de envase que se pueden utilizar para interactuar con los gases o la humedad del producto.\n\u2022 Espacio de cabeza entre el producto y la pel\u00edcula del envase para evitar efecto de colapso o da\u00f1o mec\u00e1nico del producto.\n\u2022 Maquinaria a utilizar.\n\u2022 Control de aseguramiento del envasado, a trav\u00e9s del establecimiento de puntos cr\u00edticos de inspecci\u00f3n para revisar el concentrado de gases, ox\u00ed\u00adgeno residual y la integridad del sellado.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||14px|||\u00bb]<h4><strong>Ventajas de estas tecnolog\u00edas de envasado<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]\u2022 Alargar la vida de anaquel de los productos inhibiendo el efecto de deterioro por organismos.\n\u2022 Mantener frescura y sabor por mayor tiempo, entre 3 y 5 veces m\u00e1s que en un envasado convencional.\n\u2022 Mejora la apariencia y la textura del producto.\n\u2022 Reducir la p\u00e9rdida de humedad de los productos.\n\u2022 Se retrasa el proceso de rancidez de productos altos en l\u00ed\u00adpidos.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||14px|||\u00bb]<h4><strong>Desventajas de estas tecnolog\u00edas de envasado<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]\u2022 Costos de maquinaria especializada, gases, materiales de empaque y equipo anal\u00edtico para verificaci\u00f3n de la composici\u00f3n del aire.\n\u2022 Incremento de volumen del producto y por lo tanto costos de transportaci\u00f3n.\n\u2022 Se requiere de un estudio espec\u00edfico de cada alimento para determinar la mezcla de gases ideal.\n\u2022 Al crearse un medio anaerobio en algunos casos, se tiene el potencial de riesgo de inocuidad por pat\u00f3genos si no se mantienen las condiciones adecuadas en la cadena de fr\u00edo.[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Fuentes:<\/strong><\/p>\n<p><span>Analysis and Evaluation of Preventive Control Measures for the Control and Reduction\/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce.\u00a0<\/span><a href=\"http:\/\/www.fda.gov\/Food\/FoodScienceResearch\/SafePracticesforFoodProcesses\/ucm091368.htm\">FDA<\/a><br \/><span>Mullan W.M.A. (2002). Effect of modified atmosphere packaging on major foods. [On-line].\u00a0<\/span><a href=\"http:\/\/www.dairyscience.info\/index.php\/packaging\/118-map-major-foods.html\">Disponible en l\u00ed\u00adnea<\/a><span>.<\/span><br \/><span>Vacuum packing and modified atmosphere packing of food.\u00a0<\/span><a href=\"http:\/\/vacuumpackingtraining.food.gov.uk\/module4\/section1\/\">FSA<\/a><br \/><span>Modified Atmosphere Packaging Applications. [On-line].\u00a0<\/span><a href=\"http:\/\/www.modifiedatmospherepackaging.com\/\">Disponible en l\u00ednea.<\/a><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n\n\n","protected":false},"excerpt":{"rendered":"<p>A trav\u00e9s de los a\u00f1os se ha buscado alargar la vida de anaquel de los alimentos y al mismo tiempo preservar sus caracter\u00edsticas de calidad e inhibir el crecimiento de los microorganismos de forma efectiva. Con este objetivo en la mira y buscando otras alternativas de conservaci\u00f3n que no fueran los conservadores, desde los a\u00f1os [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[32],"tags":[],"class_list":["post-2103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-practicas-operativas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Caracter\u00edsticas de tecnolog\u00edas de envasado de alimentos - FSI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/practicas-operativas\/caracteristicas-de-tecnologias-de-envasado-de-alimentos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Caracter\u00edsticas de tecnolog\u00edas de envasado de alimentos - FSI\" \/>\n<meta property=\"og:description\" content=\"A trav\u00e9s de los a\u00f1os se ha buscado alargar la vida de anaquel de los alimentos y al mismo tiempo preservar sus caracter\u00edsticas de calidad e inhibir el crecimiento de los microorganismos de forma efectiva. 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