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.

1. 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.
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.
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.
Food Pharma Non-Food
www.nichrome.com Customer Care +91 8600 97 8600
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 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!
HOW DOES
NICHROME'S
MAP TECHNOLOGY
WORK?
SO WHAT IS
MAP TECHNOLOGY?
PRODUCT
H2
O Vapour
Condensation
CO2
CO2
O2
O2
H2
O Vapour
*Transpiration
*Respiration
Cooling
Heat transfer
Permeable film
*Heat transfer
PRODUCT
THE DIFFERENT COMPONENTS OF
MAP TECHNOLOGY
MACHINE
1
GAS MIXER
2
GAS
ANALYSER
3
TRAYS
4
BARRIER
FILM
5
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
WHY MAP TECHNOLOGY?
Convenience
Sensory aspects
Quality Safety Availability
Brand image Extended shelf life
BENEFITS OF MAP TECHNOLOGY
Shelf-life
extension
Waste
minimisation
(profit
maximisation)
Quality
Reduced
need for
artificial
preservatives
Increased
distribution
possibilities
WHY MAINTAIN GAS MIXTURES?
Carbon
dioxide
Advantages/Benefits
• 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 %
Oxygen
• Maintain fresh
natural colour
• To maintain
respiration
• To inhibit the growth
of anaerobic bacteria
• High O2 levels
damage the vital
cellular
macromolecules,
inhibiting microbial
growth
• Deterioration
• Reduced shelf life
Limitations Effect on product
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
Factors that influence shelf-life:
• Raw materials • Product formulation • Processing
• Packaging atmosphere • Hygiene • Distribution
• Storage • Consumer handling
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
HOW DOES MAP CONTROL MICRO-ORGANISMS?
• Nichrome – Tecnovac Semiautomatic Tray sealing machine
• Nichrome – Tecnovac Linear Machine model Athena
• Nichrome – Tecnovac Dual Drive Machine model Athena
NICHROME’S MAP TRAY SEALING MACHINES