MAP or modified atmosphere packaging technology works by modifying the gases inside a food package to extend the shelf life. It involves lowering the oxygen and replacing it with inert gases like nitrogen or carbon dioxide. This prevents oxidation and slows microbial growth. MAP packaging machines control the gas levels using techniques like gas flushing or permeable films. Maintaining the proper gas mixture inhibits different types of microorganisms and preserves quality while extending shelf life. Nichrome offers various MAP tray sealing machines to provide this technology for fresh food packaging applications.

1. HOW DOES NICHROME’S MAP TECHNOLOGY WORK?
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.
This technology was developed to deal with the short shelf life of certain food products such
as meat, fish, poultry and dairy in the presence of oxygen. The presence of oxygen in the
packaging leads to the lipid oxidation of the food product. Oxygen contributes to the
shortened shelf life of fresh produce because it leads to high respiration rates. Even
microbiologically, Oxygen catalyses the growth of aerobic spoilage microorganisms.
It is plainly obvious that a reduction in oxygen and its replacement with more suitable gases
can deter or reduce oxidation reactions and microbiological spoilage.
MAP food packaging using a MAP tray sealer generally involves the lowering of the
amount of oxygen in the headspace within the package. Nitrogen - a comparatively inert gas
- or carbon dioxide can be used to replace oxygen.

2. The use of active techniques such as gas flushing and compensated vacuum, or passive
ones like designing ‘breathable films’ can be used to achieve a stable atmosphere of gases
inside the packaging.
The different components of MAP Technology
1. Machine
2. Gas mixer
3. Gas analyser
4. Trays
5. Barrier film
Why MAP Technology?
● Convenience
● Quality
● Safety
● Availability
● Brand image
● Extended shelf life
● Sensory aspects
Advantages of MAP Technology
● Maintaining the quality throughout the manufacturing process (GMP) (GHP)
● Maintaining protocols for food safety and HACCP
● Consistent productivity with limited manpower
● Can handle a variety of products and is capable of handling different SKU sizes
Benefits of MAP Technology
● Shelf-life extension
● Waste minimisation (profit maximisation)
● Quality
● Reduced need for artificial preservatives, maintaining the
● Increased distribution possibilities
Why maintain gas mixtures?
Advantages/Benefits Limitations Effect on product
Carbon
dioxide
• Inhibits growth
of most
aerobic
bacteria
• Extended shelf
life
• CO2 is readily
absorbed by
fats and water
• Flavor tainting
• Drip loss
Nitrogen • Inert gas
• Used to
exclude
air/oxygen
• Used as
balanced gas,
maintain the %

3. Oxygen • Maintain fresh
natural colour
• To maintain
respiration
• To inhibit the
growth of
anaerobic
bacteria
• High O2 levels
damage the
vital cellular
macromolecule
s, inhibiting
microbial
growth
• Deterioration
• Reduced shelf
life
How does MAP control micro-organisms?
MAP can control 4 types of micro-organisms:
• Aerobic Microbes – require oxygen or air for respiration and growth
• Anaerobic Microbes - do not require oxygen or air to grow
• Microaerophilic Microbes – require a low level of oxygen for optimum growth
• Facultative Anaerobic microbes - can respire and grow with/without the presence of
oxygen
MAP for shelf-life and food spoilage
• Remain safe
• Be certain to retain desired sensory, chemical, physical and microbiological
characteristics
• Comply with any label declaration of nutritional data when stored and handled under
the recommended data
Factors that influence shelf-life
● Raw materials
● Product formulation
● Processing
● Packaging atmosphere
● Hygiene
● Distribution
● Storage
● Consumer handling
Nichrome’s MAP Tray Sealing Machines
● Nichrome – Tecnovac Semiautomatic Tray sealing machine
● Nichrome – Tecnovac Linear Machine model Athena
● Nichrome – Tecnovac Dual Drive Machine model Athena

4. Conclusion
If you are looking for a thali packing machine , tray sealing machine, container sealing
machine, nitrogen packing machine, or a food tray sealing machine with MAP food
packaging technology - aka controlled atmosphere packaging - for your fresh food
business, connect with Nichrome.
Nichrome is among the leading packaging machine manufacturers, Automatic filling
machine manufacturers, filling and sealing machine manufacturers and providers of
integrated packaging solutions. Nichrome has an illustrious history and significant
expertise in food packaging and offers the full range of VFFS (Vertical Form Fill Seal
Machines), HFFS (Horizontal form fill seal machines) and automated packaging
machines - including powder packaging machines, snack packaging machines, liquid
packaging machines, pharmaceutical packaging machines and ready-to-eat packaging
machines.
Nichrome proactively works in conjunction with its clients, helping them plan and implement
the most cost-effective and dependable MAP solution for their needs.
Visit www.nichrome.com to learn more!