%0 Journal Article
%T SOME ASPECTS REGARDING THE DEGREE OF CONSERVATION OF THE CREAM PACKAED IN PLASTIC MATERIALS
%A Amelia Buculei
%A Ioana Rebenciuc
%A Valentin Ionescu
%J Annals : Food Science and Technology
%D 2010
%I Valahia University Press
%X The prolongation of the product shelf life is directly influenced by the quality of the relation established between thepacking method, package and product. In this situation, the package properties play a primary role in ensuring theprotection and preservation function. This paper¡¯s purpose is to present and analyze cream and types of plastic foodpackage, in relation with the food product; plastic food package still being the most used for the packaging of diaryproducts.The cream packagings have been tested specifically: white polypropylene packagings and coloured sealingends as well. The security of food stuff packaging materials is based on the insurance of the fact that while coming intocontact with food, the unsafe chemical substances do not migrate into it. The substance quantity limit that can betransmitted to product must be determined and limited at a level that will not cause any changes in food stuff. Initiallyanalyses on the product as well as on the package have been made. Then, analyses at 7 day- intervals during a month ofstorage have been made.
%K fermented cream compounds
%K global migration
%K polypropylene
%U http://afst.valahia.ro/docs/issues/2010/issue%202/2010-2-1-9-Buculei.pdf