knowledge about MAP & Emap

2. Muhammad Sufian
Adnan Liaqat
Class DF-1
Roll no 14R944
& 14R924
Food
Department
GCT Sahiwal

4.  Definition
 Origin
 Types
 Define MAP
 Define EMAP
 Role of gasses in GEP
 Examples of GEP
 Comparison of MAP & EMAP
 Advantage of GEP
 Disadvantage of GEP

5. WHAT IS GAS EXCHANGE PACKAGING?
 Food packaging method
 Change the proportion of CO2, N & O
 Oxygen (21%), CO2 (0.03%) & Nitrogen (78%)

6.  First time used in 1976
 Achieve the first packaging of fresh red meat with mixed
gasses
 After testing 1st gas mixer is developed by
MULTIVAC in 1977
 Know, MULTIVAC has the greatest manufacturer of gas
mixing systems for MAP in Europe.

7.  Modified Atmosphere Packaging
(MAP)
 Equilibrium Modified Atmosphere Packaging
(EMAP)

8.  Enclosure of food products in gas-barrier materials
 To protect the appearance, flavor and texture of foods
 Modifying the breathable air

9.  Prolonging the shelf of fresh product by optimizing in-
package equilibrium atmosphere
 EMAP is better than MAP technology
 MA Packages contain higher amount of carbon dioxide
(CO2 )
Change the organoleptic of the products.

10.  GAS-FLUSH
 Form fill seal machine
• Package is flushed with nitrogen to reach desired
residual Carbon dioxide (CO2 )
 COMPENSATED VACUUM
• Chamber machine
• Two stages process
• All air is vacuumed from package and then desired gas
mixture is introduced

11. react with water in the product to form
carbonic acid
Results lowers the pH of food, inhibit the growth of certain
microorganisms, slight flavor changes
no direct effect on microorganisms or foods
Results which can inhibit the oxidation
 delayed the growth of aerobic microorganisms

12. Shelf life Refrigerated & Gas Exchange Packaged Foods (In Days)
Product Gas Packaged With out-Gas
Strawberry 21 14
Fresh red meat 21 2-3
Fresh sausage 15-16 4-5

13.  High barrier film
 Used for non-respiration
foods
 Reducing respiration rate
 Permeable film
 Used for respiration foods

14.  Increased shelf life of products
 Clear view of products
 Natural color of the products is preserved
 Keeping fresh for longer distance marketing
 Reducing use of preservatives
 Saving of gas cost
 The products retains its vitamin content, taste & fat content
 Slowdown compositional changes
 Delay ripening

15. DISADVANTAGES OF GEP
 Requirement of proper temp
 Benefits lost once the pack is open
 Undesirable odours and flavour
 Different gas formulation required for each product
type
 Specialized training & equipment are necessary
 Capital cost of gas packaging machinery