Modified Atmospheric Packaging (MAP)

8/22/2019 Modified Atmospheric Packaging (MAP)

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Modified Atmosphere

Packaging (MAP)

Melissa Angeline Setiawan

CP6013: Food Packaging

2012


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Lesson Objective

Define controlled atmosphere, modified atmosphere,

controlled environment, gas-flush packaging and vacuumpackaging

Recall the properties of plastic materials for food

Distinguish between the permeability and barrier

properties of packaging materials

List the advantages of MAP

Carry out an experiment to modify the atmosphere in afood product and study the effect on its shelf life


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Can you differentiate the following

terms ???

modified atmosphere packaging

gas-flush packaging

vacuum packaging

vacuum skin packaging

controlled atmosphere packaging

controlled environment


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Modified Atmosphere Packaging

The enclosure of food in a package in which theatmosphere inside the package is modifiedor altered to

provide an optimum atmosphere forincreasing shelf life

.


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Modified Atmosphere Packaging

Active modification

Involves displacing the air with a controlled, desiredmixture of gases.

Generally referred as gas flushing

Passive modification

Occurs as consequence of the foods respiration or the

metabolism of microorganism associated with the food.


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Vacuum Packaging (VP)

This technique seeks the removal of all the airwithin the package, without deliberate with

another gas.


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Vacuum-skin Packaging (VSP)

The product is packaged so that there is effectively no

headspace in the package; i.e. the package is inintimate contact with the product, regardless of its

shape.


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Controlled Atmosphere Packaging

(CAP)

The enclosure of food in a gas-impermeable package inside

which the gaseous environment with respect to CO2, O2,N2, water vapour and traces gases has been changed and

is selectively controlled to increase shelf life.


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Controlled Atmosphere Storage

(CAS) The gas composition inside a food storage room is

continually monitored and adjusted to maintain theoptimum concentration within quite close tolerances.

Capital intensive and expensive to operate

Banana Tomato


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Aims of these techniques :

Prevent oxidation Prevent microbial spoilage

Preserve desired colour

Protect content physically


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Important

The protection of foods from gas and vapourexchange with the environment depends on the

integrity of the packages

permeability of the packaging materials


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Permeation Theories

Gases and vapours may pass through polymeric materials by:

Pore Effect in which gases and vapours flow through

microscopic pores, pinholes and cracks in the

.

Activated Diffusion

in which gases and vapours dissolve in the polymer

at one surface, diffuse through the polymer byvirtue of a concentration gradient or difference,

and evaporate at the other surface of the polymer.


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Permeation Theories

Activated Diffusion (taken from soarnol.com)


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Requirement of the gases

non-innoxious

tasteless

odourless


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Common gases Carbon dioxide

Inhibits the growth of many spoilage bacteria, the degree of

inhibition increasing with increasing concentration

Particularly effective againts gram negative, aerobic spoilage

bacteria (i.e. pseudomonas)

Oxygen

For colour development of meat pigment

Respiration for fruit & vegetables

Nitrogen

for preserving colour and aroma of foods.

Retard the growth of aerobic bacteria

Filler gas


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Applications

Food Product Gas (es)

Red meat Oxygen + carbon dioxide

Ham & Sausages Nitrogen or

rogen + car on ox e

White fish Nitrogen + carbon dioxide + oxygen

Green Tea Nitrogen

Salmon Nitrogen + carbon dioxide + oxygen

Broccoli Nitrogen + carbon dioxide + oxygenPasta/lasagna/pizza Nitrogen + carbon dioxide


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Shelf-life Extension with MAP

Numbers represent days of refrigerated shelf-life

Product Non-MAP MAP

Fresh red meat (high

O2)2-3 6-10

Fresh red meat (low O2) 2-3 21

Fresh sausage 4-5 15-16

Fresh processedpoultry

3-10 12-18

Cooked poultry 5-16 21-30

Cooked/cured meats 1 30-45

Cheese 7 180+

Fresh Pasta 3 60+


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Discussions

What are the advantages and disadvantages of MAP technique?


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Advantages of MAP

increased shelf life

reduction in retail waste

improved presentation

little or no need for chemical preservatives

better utilisation of labour, space and equipment


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Disadvantages of MAP

capital cost of gas packaging machinery

cost of gases and packaging materials

cost of analytical equipment

potential risk caused by temperature abuse

benefits lost once package is opened


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Recap

Modified Atmosphere Packaging (MAP) involves themodification of the head space gas in a package in order toprolong the shelf life of the product it contains.

, , , , ,

cheese, bakery goods, poultry, cooked and cured meats,ready meals and dried foods are can be packaged.

The three major commodity types are fruits and vegetables,

meat and meat products and seafood.


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Summary of Lecture

Clarification of terms

Objectives of these packaging techniques

Permeation theories

Requirement of common gases

Adv & Disadv of MAP


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Take 10 minutes break


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Next Topic

Packaging Printing

& Decoration

Documents

Modified Atmospheric Packaging (MAP)