Controlled atmospheric (CA) and modified atmospheric packaging (MAP) can preserve quality and reduce losses of tropical fruits and vegetables during transport and storage by maintaining optimal temperature and humidity. CA and MAP reduce respiration and ethylene production to delay ripening. MAP involves flushing out air from packaging and replacing it with gases like carbon dioxide and nitrogen to extend shelf life while maintaining sensory attributes. The gases inhibit microbial growth and reduce the need for preservatives. Equipment like gas analyzers and packaging machines are required to implement CA and MAP.
you will learn about the purpose,history their advantage and disadvantage of modified atmosphere packaging used in meat technology.you will also know about the gases used in modified atmosphere packaging.
you will learn about the purpose,history their advantage and disadvantage of modified atmosphere packaging used in meat technology.you will also know about the gases used in modified atmosphere packaging.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
CAP and MAP (Controlled atmospheric packaging and Modified atmospheric packaging) of food products using Nitrogen gas. Food products that are durable and perishable, how Nitrogen gas protects foods from spoilage.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
CAP and MAP (Controlled atmospheric packaging and Modified atmospheric packaging) of food products using Nitrogen gas. Food products that are durable and perishable, how Nitrogen gas protects foods from spoilage.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
MAP or Modified Atmosphere Packaging
is a widely used technique of preservation
when it comes to food packaging. MAP
technology like that in a tray sealing
machine is gaining more and more
popularity as a method of preserving
freshness and lengthening the shelf life of
fresh foods - fruits, vegetables, meat,
dairy products and more.
When it comes to food packaging, MAP or Modified Atmosphere Packaging is a widely used techniqueof preservation. It is well known as a method to prevent spoilage and extend the shelf life of differentfood products.
In this ppt Modified atmosphere packaging (MAP) is expalin in details, Gases, Method for creating Modified atmosphere packaging, Passive And Active Packaging, Advantage and disadvantage of MAP.
MAP or Modified Atmosphere Packaging is a widely used technique of preservation when it comes to food packaging. MAP technology like that in a tray sealing machine is gaining more and more popularity as a method of preserving freshness and lengthening the shelf life of fresh foods - fruits, vegetables, meat, dairy products and more. It is a notable method of preventing spoilage and extending the shelf life of various food products.
So what is MAP technology?
Atmospheric air is a combination of 3 elements - N2 (79%), O2 (20.96%), CO2 (0.04%) and traces of inert gases and vapour.
MAP packaging, sometimes known as controlled atmosphere packaging, is the method of modifying the makeup of the internal atmosphere of a package using a modified atmosphere packaging machine - usually food packages and medicines - in order to improve the shelf life of the packed products.
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2. Controlled and Modified atmospheric packaging can be used
to the maintanence of optimum temperature and relative
humidity for preserving quality and reducing postharvest
losses of tropical fruits and vegetables during transport
storage.
CAP/MAP reduce respiration rate , ethylene production , to
delay fruit ripening, composition changers associated with
ripening.
INTRODUCTION
3. CAP
• A controlled atmosphere is an agricultural storage method.
An atmosphere in which oxygen, carbon dioxide and nitrogen
concentrations as well as temperature and humidity are
regulated.
• Controlled atmosphere (CA) storage involves maintaining
atmospheric compositions that is different from air
composition generally, O: below 8% and CO2 above 1% are
used
4. • Increasing the shelf life of food products .
•Maintaining the quality and freshness of food products.
• Inhibition of pathogens growth in food products & Control of the
spoilage of food.
• Long time storage of food without using of harmful chemicals.
• For Controlling biochemical and enzymatic changes in food
products.
Purpose of Controlled Atmospheric Packaging
5. Extended shelf life.
Maintain product quality.
Enhanced food safety.
Minimize the need of preservites.
Reduce packaging waste.
Allows globel distribution.
Year-round availability.
Customization.
Enhance export opportunities.
Improves consumer convience
Benifits of Controlled Atmospheric Packaging
9. M A P
Modified Atmosphere Packaging (MAP) is a long established and continuously increasing
technique for extending the shelf-life of fresh food products.
→ MAP requires specialized machinery to flush out air from the packaging and replace it with
a different gas or gas mixture.
The MAP packaging aims to provide longer shelf-life, maintain sensory attributes like color or
appearance and achieve the food safety of the product.
The normal composition of air is 21% oxygen, 78% nitrogen and less than 0.1% carbon
dioxide. Modification of the atmosphere within the package by reducing the oxygen content
while increasing the levels of carbon dioxide and/or nitrogen has been shown to significantly
extend the shelf-life of perishable foods at chill temperatures.
10. Gases used in M A P
→ Carbon dioxide (CO2) inhibits the increase of most aerobic bacteria.
It is the most important gas in the packaging of food under modified
atmospheres. In general one can say the higher the CO2 concentration
the longer the durability of the perishable food.
Nitrogen (N2) is an inert gas that is used to expel air especially Oxygen
out of the packaging. It is also used as a filling gas that equalizes the
effect of CO2 absorption by the perishable food.
Carbon dioxide
Nitrogen
11. * Oxygen (O2) is generally useful for the growth
of microorganisms and it should be excluded
from MAP gases but in some cases a level of it
can bring positive results in food preservation.
It keeps the natural color of the perishable food
(effect of freshness). It makes possible
respiration, especially for fruits or vegetables.
Oxygen
13. Equipment used in MAP
Thermo-forming packaging machines
Vaccum chamber machines
Form fill seal machines:
> Horizontal form fill seal
>Vertical form fill seal
14. capital cost of gas packaging machinery
Cost of gases and packaging materials
cost of analytical equipment to ensure that correct gas mixtures are used
acost of quality assurance systems to prevent distribution of leakers
Increase of pack volume which will adversely affect transport
costs and retail display space
benefits of MAP are lost once the pack is opened or leaks
Disadvantages
16. Advantages
increased shelf life
reduction in retail waste
improved presentation-clear view of product and all round visibility
Hygenic stackable pack, sealed and free from product drip and odor
Little or no need of chemical preservatives
increased distribution area and reduced transport costs due to less frequent
deliveries
reduction in production and storage costs due to better utilization of labor, space and
equipment
