OCR Text |
Show Food Packaging r oods packed in either nitrogen or carbon dioxide have a higher flavor fla-vor rating than those packed in air or in paper cartons, tests indicate. But when foods are sealed in air or packed In the cartons, the oxygen present causes an off flavor in powdered pow-dered cranberries, apple nuggets, and carrots. Moisture absorption, particularly at 98 degrees Fahrenheit Fahren-heit and 93 per cent relative humidity humidi-ty also is evident when apple nuggets, nug-gets, carrots, tomato flakes, cabbage, cab-bage, tomato juice cocktail, beets and onions are packed in paper cartons. car-tons. Onions exposed to moisture quickly deteriorate and darken, and carton packed apple nuggets cake. |