Coleslaw Packaging App
The effects of an anti-microbial washing treatment combined with modified atmosphere packaging (MAP) on the quality and storage life of dry coleslaw were determined. The anti-microbial treatment consisted of washing for 5 min with agitation in a chlorine solution (100 ppm available chlorine). The coleslaw mix was packaged within two micro-perforated OPP films, PA-160, and PA-210 and stored at 4 and 8 °C for nine days. Chlorine treatment had large beneficial effects on quality, particularly at 4 °C. It significantly reduced respiration rate, resulting in significantly lower CO2 and higher O2 concentrations at both 4 and 8 °C compared with water washed coleslaw. Washing with chlorine was found to significantly improve sensory scores, particularly at 4 °C with better acceptability of appearance, colour and aroma. Microbial loads were significantly reduced by the use of chlorine and these reductions were substantially greater at 4 °C. Chlorine had no effect on tissue pH. Overall, chlorine washing had significant effects on the quality and storage life of MA packaged dry coleslaw mix of the treatments studied, the most effective was chlorine washing combined with storage in PA-160 film at 4 °C.
Coleslaw packaging
Summary The effects of six packaging treatments on the quality of dry coleslaw packaged in modified atmospheres and stored at 4 and 8 °C for 9 days were determined. The coleslaw was packaged within either oriented polypropylene (OPP) or one of four microperforated OPP films, PA-120, PA-160, PA-190, and PA-210. It was also stored within punctured OPP (i.e. in air). Packaging within OPP resulted in an atmosphere with very low O2 (<1%) and extremely high CO2 (25–35%) levels. These storage conditions had detrimental effects on the quality of coleslaw: loss of firmness, falling pH, high cell permeability and exudate, high surface moisture and poor acceptability of aroma. By contrast, the microperforated films generated less atmosphere modification; in some cases this was insufficiently modified to be technically useful. The relatively high O2 levels in these microperforated packs resulted in lower appearance and colour scores, increased surface dryness and higher firmness values. Increasing storage temperature from 4 to 8 °C resulted in a reduction in shelf-life for all film types. While still not optimal, packaging within microperforated films allowed better preservation of quality and reduced cell membrane damage.
Coleslaw packaging app
Several major outbreaks of listeriosis have been described where food was shown to be, or was strongly implicated as, the source of infection (Table 7). Several other sporadic outbreaks have occurred where food has been the suspected vehicle for infection. In most foodborne cases, the foodstuff was either unprocessed or inadequately processed. Some of the major foodborne outbreaks of listeriosis are discussed.
In mayonnaise-based salads, such as coleslaw and potato-based salads, the major quality changes observed are sensory changes related to the distribution of oil and water between the mayonnaise and vegetable tissue (Tunaley and Brocklehurst, 1982). In the case of coleslaw, a 13.5% increase in ether-extractable solids from the cabbage and a translucent appearance, indicated the uptake of oil from the mayonnaise by the cabbage within 6 hours of mixing (Tunaley et al., 1985). In the mayonnaise, the change in oil content was reflected by an increase in the polydispersity of the globule size. In addition, migration of water from the cabbage to the mayonnaise, owing to the difference in osmotic potential, caused the mayonnaise to become runny and ‘non-coating’ within the same time frame as the cabbage becoming translucent. Investigations of differences between cabbage varieties with respect to oil absorption have shown that stored Dutch cabbage gave no change in the assessment of ‘creamy-oiliness’ of the mayonnaise, whereas fresh English cabbage gave a significant decrease. Other ingredients with a large difference in osmotic potential with respect to the mayonnaise, such as celery and raisins, may also present problems owing to moisture migration resulting in the formation of pools of water on the surface of the mayonnaise.
One of the most widely experienced quality changes involving the migration of water is sogginess in sandwiches. Moisture migration from the filling to the bread can be reduced by the use of fat-based spreads to provide a moisture barrier at the interface (McCarthy and Kauten, 1990). In pastry- and crust-based products such as pies and pizzas, migration of moisture from fillings and toppings to the pastry and crust causes similar problems. The migration of moisture or oils may be accompanied by soluble colours; for example, in pizza toppings where cheese and salami come into contact red streaking of the cheese is seen, and in multi-layered trifles migration of colour between layers can detract from the visual appearance unless an appropriate strategy for colouring is used. Migration of enzymes from one component to another, for example when sliced unblanched vegetables are placed in contact with dairy products, can lead to flavour, colour or texture problems depending on the enzymes and substrates available (Labuza, 1985).
Filling line for specialty salads & coleslaw packaging
Featuring our Servo Driven Piston Depositor with feeding screws for “hard-to-fill” products such as sauerkraut, oil & vinegar coleslaw, pico de gallo, tabbouleh, pasta salad, bean salad, grain salad.
Fully automatic system for a speed up to 80 containers/minute of various premade plastic containers.
Double volumetric piston depositor for viscous and fibrous salads, coleslaw and sauerkraut – Model DVP1000D
Double volumetric piston depositor for viscous and fibrous salads, coleslaw and sauerkraut – DVP1000D
Specifically designed for raw vegetables prepared salads, this screw fed double volumetric piston depositors is optimized for viscous and fibrous products like:
SAUERKRAUT
OIL AND VINEGAR COLESLAW
PASTA SALAD
CREAM CHEESE DIPS
PROTEIN SALAD
POTATO SALAD
BEAN SALAD
PICO DE GALLO
GRAIN SALAD
In particular, chunks are neither cut nor smashed. Moreover, it fills both hot and cold products and it is a perfect combination with the automatic dual-lane filling line FDS4500.