GASES USED IN MODIFIED ATMOSPHERIC PACKAGING(M.A.P.) Definition of MAP Atmospheric Composition Gases used in M.A.P. Proportion of Gases in M.A.P.

1. GASES USED IN MODIFIED
ATMOSPHERIC PACKAGING(M.A.P.)
FSAT-5108. FOOD PACKAGING
(2020-24)
Spring-2022
INSTITUTE OF FOOD SCIENCE AND NUTRITION(IFSN)
UNIVERSITY OF SARGODHA, SARGODHA PAKISTAN
B.Sc. (Hons). Food Science and Technology

2. CONTENTS
 Definition of MAP
 Atmospheric Composition
 Gases used in M.A.P.
 Proportion of Gases in M.A.P.
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3. Modified atmosphere packaging is the enclosure of a food, e.g.
bacon, in a package in which the atmosphere has been changed
by altering the proportions of carbon dioxide, oxygen, nitrogen,
water vapor and trace gases.
The process limits microbial as well as biochemical activity.
This modification is performed by gas flush packaging – air is
removed and replaced by a controlled mixture of gases.
MODIFIED ATMOSPHERIC PACKAGING
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4. Nitrogen
78%
Oxygen
21%
Argon
1%
Carbon Dioxide
0.03
ATMOSPHERIC COMPOSITION
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5.  Oxygen
 Nitrogen
 Carbon Dioxide
 Noble Gases (Argon)
 Sulphur Oxide
 Carbon Monoxide
GASES USED IN M.A.P
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6. Oxygen:
It is odorless, colorless, highly reactive and support combustion.
It is less soluble in water(0.013g/kg at 0°C).
Combine easily with fats and oils causing rancidity
Spoilage causing bacteria and fungi need oxygen for growth. Thus, it
must be reduced as much as possible.
GASES USED IN M.A.P
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7. Nitrogen:
It is inert, tasteless, odorless having low density.
less soluble in water(0.018g/kg at 20°C)
It reduces the package from collapsing while dissolving CO2 in food
and act as cushion.
It displays oxygen from the pack, oxidative rancidity is delayed.
GASES USED IN M.A.P
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8. Carbon Dioxide:
Most important gas used in M.A.P
It has anti-microbial and anti-fungal characteristics.
As the concentration of carbon dioxide increases, inhibiting impact
increases.
It retards the growth of molds and aerobic bacteria.
Decrease in temperature increase carbon dioxide solubility.
GASES USED IN M.A.P
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9. Noble Gases:
They are stable, least reactive and inert gases.
It delay the textural softening, inhibit microbial oxidases, inhibit
enzymatic discoloration.
It enhance the effectiveness of carbon dioxide by weakening
microbes and extend the microbial lag phase
Average shelf life is claimed to be improved by 25%.
GASES USED IN M.A.P
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10. Carbon Monoxide:
It is odorless, colorless, highly reactive and support combustion.
It’s mostly used in packaging of meat to give bright red color.
CO at 5-10% (<5% oxygen) is an efficient fungicide.
Commercial applications are limited due to its explosive nature at
12.5-74.2% in air.
GASES USED IN M.A.P
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11. GASES USED IN M.A.P
Gas Mixtures:
To inhibit the microbial spoilage a mixture of 40-70% nitrogen
and 30-60% carbon dioxide is used.
In case of oxidative rancidity 100% nitrogen is used.
In respiring product high carbon dioxide or too low oxygen
concentration is avoided.
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12. PROPORTION OF GASES IN M.A.P
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13. PROPORTION OF GASES IN M.A.P
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14. PROPORTION OF GASES IN M.A.P
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15. PROPORTION OF GASES IN M.A.P
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