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.
Modified atmosphere packaging (MAP) involves packaging foods in environments with modified gas compositions to extend shelf life. MAP reduces oxygen and increases carbon dioxide and nitrogen. Respiring foods are packaged under low oxygen, while non-respiring foods need very low oxygen and high carbon dioxide to prevent growth of pathogenic bacteria. Common packaging materials allow transmission of gases needed to create the desired internal atmosphere. Active MAP uses absorbers to control gas levels throughout storage, while passive MAP relies on film permeability and food respiration for gas equilibrium. MAP extends shelf life by reducing microbial growth and moisture loss, slowing biochemical changes.
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
Modified atmosphere packaging (MAP) involves sealing food in packaging with different gas proportions than normal air to extend shelf life. Oxygen is reduced to limit microbial growth and oxidative deterioration while carbon dioxide and nitrogen inhibit microbes and prevent browning. The optimal gas mixture depends on the food and packaging material's gas permeability. MAP increases shelf life by slowing chemical and microbial changes in food compared to chilled storage alone.
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
This document provides a review of active and intelligent packaging systems for meat and muscle products. It discusses various packaging functions and formats commonly used for meat at retail level. Problems with conventional meat packaging like oxygen exposure and moisture loss are outlined. The document then introduces different types of active packaging technologies, including oxygen scavengers, moisture absorbers, and carbon dioxide emitters/scavengers that can help extend shelf-life. Antimicrobial packaging methods are also reviewed. Finally, the concept of intelligent packaging that can monitor product conditions is introduced.
application of modified atmosphere packaging in food industrynooshin noshirvani
MAP involves altering the gas atmosphere surrounding food products to inhibit microbial growth and deteriorative chemical/enzymatic reactions. It extends shelf life by slowing respiration and ethylene production rates. The document discusses MAP applications for various foods like dairy, meat, produce and bakery products. It also examines how different gas mixtures, storage temperatures and other factors influence MAP effectiveness for specific foods. Overall, MAP is shown to increase shelf life and reduce waste while maintaining quality attributes like color, texture and aroma compared to traditional packaging methods.
Modified atmosphere packaging (MAP) involves packaging foods in environments with modified gas compositions to extend shelf life. MAP reduces oxygen and increases carbon dioxide and nitrogen. Respiring foods are packaged under low oxygen, while non-respiring foods need very low oxygen and high carbon dioxide to prevent growth of pathogenic bacteria. Common packaging materials allow transmission of gases needed to create the desired internal atmosphere. Active MAP uses absorbers to control gas levels throughout storage, while passive MAP relies on film permeability and food respiration for gas equilibrium. MAP extends shelf life by reducing microbial growth and moisture loss, slowing biochemical changes.
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
Modified atmosphere packaging (MAP) involves sealing food in packaging with different gas proportions than normal air to extend shelf life. Oxygen is reduced to limit microbial growth and oxidative deterioration while carbon dioxide and nitrogen inhibit microbes and prevent browning. The optimal gas mixture depends on the food and packaging material's gas permeability. MAP increases shelf life by slowing chemical and microbial changes in food compared to chilled storage alone.
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
This document provides a review of active and intelligent packaging systems for meat and muscle products. It discusses various packaging functions and formats commonly used for meat at retail level. Problems with conventional meat packaging like oxygen exposure and moisture loss are outlined. The document then introduces different types of active packaging technologies, including oxygen scavengers, moisture absorbers, and carbon dioxide emitters/scavengers that can help extend shelf-life. Antimicrobial packaging methods are also reviewed. Finally, the concept of intelligent packaging that can monitor product conditions is introduced.
application of modified atmosphere packaging in food industrynooshin noshirvani
MAP involves altering the gas atmosphere surrounding food products to inhibit microbial growth and deteriorative chemical/enzymatic reactions. It extends shelf life by slowing respiration and ethylene production rates. The document discusses MAP applications for various foods like dairy, meat, produce and bakery products. It also examines how different gas mixtures, storage temperatures and other factors influence MAP effectiveness for specific foods. Overall, MAP is shown to increase shelf life and reduce waste while maintaining quality attributes like color, texture and aroma compared to traditional packaging methods.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
This document discusses coatings for metal food packaging cans. Lacquer coatings are applied internally and externally to cans to protect the metal and food contents. Common internal coating types include epoxy phenolic, acrylic, phenolic, and vinyl resins, which protect foods from acids and metals. External coatings provide environmental protection and allow for labeling. Proper coating selection depends on food acidity and composition to prevent corrosion and discoloration. Coatings are applied using various methods to safely contain and preserve foods.
Novel MAP gases and Novel MAP applications for fresh-prepared produceAisha Kolhar
The document discusses modified atmosphere packaging (MAP) for fresh produce. MAP involves modifying the atmosphere surrounding food products to extend shelf life and maintain quality. It summarizes the key principles and benefits of MAP, including using gases like CO2, O2, and N2 to delay spoilage. Methods of MAP discussed include passive and active modification to control the gas levels. Equipment for MAP aims to flush out air and replace it with a controlled gas mixture. The selection of packaging materials depends on factors like gas and moisture permeability.
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
This is an exclusive ppt on packaging of meat products and covers all aspects of packaging from my course on "Technology of Meat, Fish and Poultry Products" (Bachelor's study)
Refrigerated gas storage and controlled atmosphere storage involve controlling the oxygen, carbon dioxide, and temperature levels surrounding stored foods to extend shelf life. Controlled atmosphere storage works by lowering oxygen levels which reduces respiration and microbial growth in foods like apples, pears, and kiwi fruits, allowing for long-term refrigerated storage. Nitrogen is also used in modified atmosphere packaging to displace oxygen and increase food shelf life for products like grains and legumes.
This document provides an overview of antimicrobial packaging. It discusses the objectives of antimicrobial packaging which is to prevent degradation of food quality by acting as a hurdle against microorganisms. The principles and various systems are explained, including composition of antimicrobial agents and films. Methods for incorporating antimicrobial agents like addition of sachets, direct incorporation, coating, immobilization and antimicrobial polymers are outlined. The document also reviews the mechanism of action, effectiveness, engineering properties and design considerations for antimicrobial food packaging systems.
This document discusses various tests that are conducted on food packaging materials and packages. Some key tests mentioned include thickness testing, which measures the thickness of materials like paper and film using a dial or digital gauge under a constant pressure. Pinhole testing checks for pinholes in aluminum foil laminates, which can impact barrier properties. Peel or delamination testing measures the bond strength between layers in laminates. Seal strength testing determines the force required to separate seals in flexible pouches and laminates. Permeation tests quantify the barrier properties of plastic films to moisture vapor and gases like oxygen.
Novel map applications for fresh prepared produceexpert1995
This document discusses novel modified atmosphere packaging (MAP) applications for fresh prepared produce items. It describes how high oxygen MAP involving 70-100% oxygen can extend shelf life by preventing moisture loss, odor, and microbial growth. Argon and nitrous oxide MAP are also discussed as they can inhibit fungal growth and reduce ethylene emissions. Research showed high oxygen MAP was more effective than low oxygen MAP at reducing enzymatic browning and improving sensory quality. Optimal gas levels, packaging materials, and temperature control methods are outlined. Several research studies investigating the effects of high oxygen MAP on mixed salads and baby spinach are summarized.
Active packaging technologies can help extend the shelf life of foods and maintain quality. There are various types of active packaging systems that interact with the packaged product including oxygen scavengers, CO2 emitters, moisture absorbers, odor/flavor absorbers, antimicrobials, and antioxidant releasers. These systems are used for applications in meat, seafood, bakery goods and other products. Future trends in active packaging may include self-heating and self-cooling systems as well as technologies that can heat or chill food on demand.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
Oxygen scavenger,ethylene and other scavengersDayanand Raj
This document discusses various types of scavengers used in food packaging, including oxygen scavengers, ethylene scavengers, and carbon dioxide scavengers. It defines scavengers as chemicals that remove or inactivate impurities or unwanted reaction products. It describes how oxygen scavengers work to reduce oxygen levels in packages to prevent food deterioration. Common oxygen scavengers use oxidation of iron or ferrous salts. It also discusses ethylene scavengers that remove the plant hormone ethylene from produce packaging to slow ripening. Carbon dioxide scavengers and generators are also outlined that control CO2 levels to inhibit microbial growth and extend shelf life of foods.
This document discusses packaging materials and systems for various dairy products including liquid, concentrated, dried, frozen and fat-rich products. It describes common packaging materials like paperboard, polyethylene and aluminium foil used in cartons. It also discusses retort packaging processes and benefits. Different sections summarize packaging for specific dairy products like cream, butter, ghee, milk products and concentrated/dried products. Packaging formats, materials requirements and challenges are outlined for each dairy type. Potential health and environmental impacts of some packaging materials are also mentioned.
This document provides an overview of various beverage types including non-alcoholic, carbonated, and alcoholic beverages. For non-alcoholic beverages, it describes the production processes for coffee, tea, and juices. For carbonated soft drinks, it discusses preparation, carbonation, and factors influencing taste and odor in plastic containers. For alcoholic beverages, it summarizes the processes for beer, wine, and factors affecting their shelf life such as oxidation. The document concludes with references for further information.
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
This document discusses modified atmospheric packaging (MAP). It defines MAP as enclosing food in a package after modifying the internal atmosphere or gas composition to maintain food quality and increase shelf life. The main gases used in MAP are oxygen, carbon dioxide and nitrogen. MAP works by reducing the oxygen level and increasing the carbon dioxide level to inhibit microbial growth and retard chemical reactions that cause spoilage. The document outlines the principles, methods (active vs passive), advantages and disadvantages of MAP.
Barun Kumar Yadav is presenting on modified atmospheric packaging (MAP) of foods. MAP involves packaging foods in an atmosphere with a modified gas composition compared to air, such as reduced oxygen and increased carbon dioxide levels. This helps reduce the respiration and microbial growth rates of packaged foods, extending their shelf life. Common gases used in MAP include oxygen, carbon dioxide, nitrogen, and ethylene scavengers. MAP can be passive, allowing the package atmosphere to reach equilibrium through permeation and respiration, or active using technologies like oxygen scavengers or emitters to control the atmosphere.
This document provides an overview of modified atmospheric packaging and storage techniques for enhancing fruit quality. It discusses the benefits of modified atmosphere packaging (MAP) in reducing post-harvest losses and extending shelf life. The document outlines the optimal gas composition ranges for different fruits, as well as methods for creating modified atmospheres, either passively through film permeability or actively through gas flushing. It also reviews packaging materials and techniques used in MAP and provides case studies demonstrating the effectiveness of MAP for extending storage times of fruits like litchi, pineapple, mango and guava.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
This document discusses coatings for metal food packaging cans. Lacquer coatings are applied internally and externally to cans to protect the metal and food contents. Common internal coating types include epoxy phenolic, acrylic, phenolic, and vinyl resins, which protect foods from acids and metals. External coatings provide environmental protection and allow for labeling. Proper coating selection depends on food acidity and composition to prevent corrosion and discoloration. Coatings are applied using various methods to safely contain and preserve foods.
Novel MAP gases and Novel MAP applications for fresh-prepared produceAisha Kolhar
The document discusses modified atmosphere packaging (MAP) for fresh produce. MAP involves modifying the atmosphere surrounding food products to extend shelf life and maintain quality. It summarizes the key principles and benefits of MAP, including using gases like CO2, O2, and N2 to delay spoilage. Methods of MAP discussed include passive and active modification to control the gas levels. Equipment for MAP aims to flush out air and replace it with a controlled gas mixture. The selection of packaging materials depends on factors like gas and moisture permeability.
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
This is an exclusive ppt on packaging of meat products and covers all aspects of packaging from my course on "Technology of Meat, Fish and Poultry Products" (Bachelor's study)
Refrigerated gas storage and controlled atmosphere storage involve controlling the oxygen, carbon dioxide, and temperature levels surrounding stored foods to extend shelf life. Controlled atmosphere storage works by lowering oxygen levels which reduces respiration and microbial growth in foods like apples, pears, and kiwi fruits, allowing for long-term refrigerated storage. Nitrogen is also used in modified atmosphere packaging to displace oxygen and increase food shelf life for products like grains and legumes.
This document provides an overview of antimicrobial packaging. It discusses the objectives of antimicrobial packaging which is to prevent degradation of food quality by acting as a hurdle against microorganisms. The principles and various systems are explained, including composition of antimicrobial agents and films. Methods for incorporating antimicrobial agents like addition of sachets, direct incorporation, coating, immobilization and antimicrobial polymers are outlined. The document also reviews the mechanism of action, effectiveness, engineering properties and design considerations for antimicrobial food packaging systems.
This document discusses various tests that are conducted on food packaging materials and packages. Some key tests mentioned include thickness testing, which measures the thickness of materials like paper and film using a dial or digital gauge under a constant pressure. Pinhole testing checks for pinholes in aluminum foil laminates, which can impact barrier properties. Peel or delamination testing measures the bond strength between layers in laminates. Seal strength testing determines the force required to separate seals in flexible pouches and laminates. Permeation tests quantify the barrier properties of plastic films to moisture vapor and gases like oxygen.
Novel map applications for fresh prepared produceexpert1995
This document discusses novel modified atmosphere packaging (MAP) applications for fresh prepared produce items. It describes how high oxygen MAP involving 70-100% oxygen can extend shelf life by preventing moisture loss, odor, and microbial growth. Argon and nitrous oxide MAP are also discussed as they can inhibit fungal growth and reduce ethylene emissions. Research showed high oxygen MAP was more effective than low oxygen MAP at reducing enzymatic browning and improving sensory quality. Optimal gas levels, packaging materials, and temperature control methods are outlined. Several research studies investigating the effects of high oxygen MAP on mixed salads and baby spinach are summarized.
Active packaging technologies can help extend the shelf life of foods and maintain quality. There are various types of active packaging systems that interact with the packaged product including oxygen scavengers, CO2 emitters, moisture absorbers, odor/flavor absorbers, antimicrobials, and antioxidant releasers. These systems are used for applications in meat, seafood, bakery goods and other products. Future trends in active packaging may include self-heating and self-cooling systems as well as technologies that can heat or chill food on demand.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
Oxygen scavenger,ethylene and other scavengersDayanand Raj
This document discusses various types of scavengers used in food packaging, including oxygen scavengers, ethylene scavengers, and carbon dioxide scavengers. It defines scavengers as chemicals that remove or inactivate impurities or unwanted reaction products. It describes how oxygen scavengers work to reduce oxygen levels in packages to prevent food deterioration. Common oxygen scavengers use oxidation of iron or ferrous salts. It also discusses ethylene scavengers that remove the plant hormone ethylene from produce packaging to slow ripening. Carbon dioxide scavengers and generators are also outlined that control CO2 levels to inhibit microbial growth and extend shelf life of foods.
This document discusses packaging materials and systems for various dairy products including liquid, concentrated, dried, frozen and fat-rich products. It describes common packaging materials like paperboard, polyethylene and aluminium foil used in cartons. It also discusses retort packaging processes and benefits. Different sections summarize packaging for specific dairy products like cream, butter, ghee, milk products and concentrated/dried products. Packaging formats, materials requirements and challenges are outlined for each dairy type. Potential health and environmental impacts of some packaging materials are also mentioned.
This document provides an overview of various beverage types including non-alcoholic, carbonated, and alcoholic beverages. For non-alcoholic beverages, it describes the production processes for coffee, tea, and juices. For carbonated soft drinks, it discusses preparation, carbonation, and factors influencing taste and odor in plastic containers. For alcoholic beverages, it summarizes the processes for beer, wine, and factors affecting their shelf life such as oxidation. The document concludes with references for further information.
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
This document discusses modified atmospheric packaging (MAP). It defines MAP as enclosing food in a package after modifying the internal atmosphere or gas composition to maintain food quality and increase shelf life. The main gases used in MAP are oxygen, carbon dioxide and nitrogen. MAP works by reducing the oxygen level and increasing the carbon dioxide level to inhibit microbial growth and retard chemical reactions that cause spoilage. The document outlines the principles, methods (active vs passive), advantages and disadvantages of MAP.
Barun Kumar Yadav is presenting on modified atmospheric packaging (MAP) of foods. MAP involves packaging foods in an atmosphere with a modified gas composition compared to air, such as reduced oxygen and increased carbon dioxide levels. This helps reduce the respiration and microbial growth rates of packaged foods, extending their shelf life. Common gases used in MAP include oxygen, carbon dioxide, nitrogen, and ethylene scavengers. MAP can be passive, allowing the package atmosphere to reach equilibrium through permeation and respiration, or active using technologies like oxygen scavengers or emitters to control the atmosphere.
This document provides an overview of modified atmospheric packaging and storage techniques for enhancing fruit quality. It discusses the benefits of modified atmosphere packaging (MAP) in reducing post-harvest losses and extending shelf life. The document outlines the optimal gas composition ranges for different fruits, as well as methods for creating modified atmospheres, either passively through film permeability or actively through gas flushing. It also reviews packaging materials and techniques used in MAP and provides case studies demonstrating the effectiveness of MAP for extending storage times of fruits like litchi, pineapple, mango and guava.
Controle atmosphere and modified atmosphere store and packaging PavanHM6
This document discusses controlled atmospheric (CA) and modified atmospheric (MA) storage technologies. It explains that CA and MA work by changing the gaseous environment around foods to reduce oxygen levels and increase carbon dioxide levels, slowing respiration and microbial growth. Specifically, it provides details on the physiological basis and essential features of CA storage, benefits like extended shelf life, and limitations such as potential quality issues. It also describes how MA packaging displaces oxygen and replaces it with gases like carbon dioxide and nitrogen to inhibit spoilage microbes and extend shelf life.
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.
The document discusses modified atmosphere packaging (MAP) for fresh produce. MAP involves modifying the atmosphere surrounding food to extend shelf life while maintaining quality. It summarizes key principles of MAP, including gases used like oxygen, carbon dioxide, and nitrogen. MAP can increase shelf life from 50% to 400% and has advantages like reduced losses, lower costs, and no need for chemical preservatives. The document also discusses MAP applications for various food products like fruits, vegetables, meat and dairy.
This document discusses post-harvest handling systems for vegetables. It outlines factors that lead to post-harvest losses, and describes various preliminary practices, combined optional treatments, packaging methods, transport and storage considerations. Preliminary practices include washing, inspection, selection and sorting. Combined optional treatments include irradiation, refrigeration, modified atmospheres and pickling. Packaging methods involve plastic containers, bags and vacuum packaging. Transport and storage recommendations provide optimum conditions for different vegetables to maximize shelf life.
"Controlled Atmosphere Packaging (CAP) is a technology used in the packaging and storage of perishable products to extend their shelf life and maintain their quality.
Detecting physical hazards in the food industry is essential to ensure the safety and quality of food products. Physical hazards refer to foreign objects or substances that can contaminate food and potentially harm consumers.
Read the complete article along with up-to-date articles, Industry buzz, and fun facts on the Food & Beverage industry with PMG's weekly newsletter: Tech-knowledge."
Controlled atmosphere and modified atmosphere storageMaya Sharma
Controlled atmosphere (CA) and modified atmosphere (MA) storage techniques precisely control or modify the storage atmosphere gas composition to extend the shelf life of perishable foods. CA continuously controls gas levels throughout storage, while MA gas levels change dynamically depending on produce respiration and packaging permeability. Both lower oxygen and raise carbon dioxide levels compared to air, inhibiting spoilage and decay. Optimal gas concentrations vary by commodity and can benefit foods by delaying softening, toughening, browning and retaining quality attributes like flavor and chlorophyll. Deviations from optimum levels risk physiological disorders or susceptibility to decay. While effective, CA requires precise temperature control and different settings for each food, making it more expensive than MA which uses semipermeable
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with different gas mixtures to extend shelf life. MAP aims to provide longer shelf life while maintaining sensory attributes and food safety. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen to preserve color in some foods. MAP significantly extends the shelf life of perishable foods by reducing oxygen and increasing carbon dioxide and/or nitrogen levels compared to normal air. Specialized machinery is required to implement MAP.
MODIFIED ATMOSPHERE AND INTELLIGENT PACKAGING OF FOODÜlger Ahmet
This document discusses modified atmosphere packaging (MAP) and intelligent packaging techniques for food. It provides an overview of MAP, describing common gas mixtures used and considerations for packaging materials. MAP can extend shelf life by creating different gas compositions than air in packages. The document also outlines various packaging systems and the author's own research on using MAP to store mushrooms and bakery products.
Controlled atmosphere storage involves regulating oxygen, carbon dioxide, nitrogen, temperature and humidity levels in a storage room. Gases are constantly monitored and adjusted to maintain optimal levels. Scrubbers are used to absorb excess gases from the atmosphere. Modified atmosphere packaging replaces air in packaging with gases like oxygen, nitrogen or carbon dioxide to modify the atmosphere and extend shelf life of foods. Active modification involves flushing packages with gas mixtures while passive modification relies on product respiration through permeable packaging films.
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.
modified atmosphere packaging in vegetablesManpreet Kaur
This study evaluated the effects of modified atmosphere packaging on quality attributes of fresh-cut cantaloupe cubes. Fresh-cut cantaloupe was packaged in permeable film packages (PFP), packages with a naturally formed modified atmosphere (nMAP), or packages flushed with 4kPa O2 and 10kPa CO2 (fMAP) and stored at 5°C or 10°C. fMAP maintained quality for longer than PFP or nMAP by reducing ethylene concentrations and production rates in the packages. fMAP is recommended for maintaining quality of fresh-cut cantaloupe with a shelf life of up to 10 days.
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.
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.
This document provides an overview of advances in active food packaging technology. It begins with the basics of food packaging and defines active and intelligent packaging. It then describes various active packaging systems including oxygen, ethylene, moisture, and carbon dioxide scavenging systems as well as antimicrobial, flavor/odor absorbing, and antioxidant releasing systems. The document discusses the functions and benefits of these different active packaging technologies as well as some examples of commercial products used. It provides a high-level summary of recent innovations in active packaging design to extend food shelf-life and improve safety, quality and sensory properties.
This document provides an overview of advances in active food packaging technology. It begins with the basics of food packaging and defines active and intelligent packaging. It then describes various active packaging systems including oxygen, ethylene, moisture, and carbon dioxide scavenging systems as well as ethanol and antioxidant releasing systems. It discusses the functions and benefits of these systems as well as some commercial examples. The document also briefly discusses the history of food packaging and covers topics like carbon dioxide, flavor and odor absorbers, and dual functionality systems.
MAP (Modified Atmosphere Packaging) involves replacing the air in food packaging with a gas mixture to extend shelf life. Common gases used are CO2, N2, and O2. CO2 inhibits microbial growth. N2 acts as a filler gas and prevents package collapse. Low O2 inhibits aerobic bacteria growth. MAP shelf life extensions range from 50-400% depending on the food. Proper gas mixtures, packaging materials, and storage temperatures are required for each food type to maximize freshness and safety.
Aseptic packaging is a method where food is sterilized outside of containers, then aseptically placed into sterilized containers and sealed without exposure to air. The food is sterilized through processes like heating or hydrogen peroxide treatment then pumped into previously sterilized packages and hermetically sealed. Aseptically packaged foods can be packaged in materials like laminated cartons or flexible plastic packaging that would not survive traditional retort canning.
Similar to Modified atmosphere packaging (MAP) (20)
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
3. Intruduction
When a food product is packed in package material containing air, it can be spoiled by
three main mechanisms- simple oxidation, bacterial action, and mold growth.
However, these spoilage mechanisms can be suppressed to a great by packing the
food product in an appropriate modified atmospheric condition.
Oxidation
Mouldy Orangre
4. Modified Atmosphere Packaging
Modified atmosphere is the practice of modifying the composition of the internal
atmosphere of a food package in order to improve the shelf life. In this method air is
flush out from the packaging and replace it with a differnt gas or gas mixture.
5. Chief Gases
All of gases are naturally present in atmosphere. The main effects of chief gases
useable in this packing technique are:
1. Carbon dioxide (CO2): It actively eliminates growth of
bacteria and moulds.
2. Oxygen (O2): It causes oxidation of oil/ fat present in
food product. It also allows aerobic bacteria and mould
to survive.
3. Nitrogen (N2): It is essential inert. Presence of nitrogen
gas prevents the package collapse that can take place
because of high concentration of carbon dioxide.
Therefore, whenever required, the balance of modified
atmosphere is created with nitrogen.
6. Methods for Creating Atmosphere Condition
Two main methods for creating modified atmosphere
condition are discussed below:
1. Passive packaging
Passive packaging act as physical barrier between the product and envoirment
surrounding the package. In short, it provides protection from the external elements
such as air and moisture.
Meta cans, glass bottle, and many of the flexible packaging materials provide a
physical barrier between the product and envoirment .
7. 2. Active packaging
Active packaging can be established by using active chemical, oxygen,CO2, ethylene
scavengers or emitters. Matching scavengers or emitters can quickly create modified
atmosphere within sealed packages.
Oxygen scavengers
10. Advantages of MAP
MAP offers the following advantages:
i. Original quality of food product is retained.
ii. Texture, flavour and taste of food product are main tained.
iii. Hygienic stackable package which is free from product drip and smell is provided.
iv. Shelf life of the food item can be increased and retail waste is reduced.
v. Chemical preservatives are not required.
vi. Reduction in the microbial effects and aerobic growth of micro-organisms.
11. Disadvantages of MAP
Limitations of MAP are listed below:
i. Gases and packaging materials used in MAP are expensive.
ii. Capital cost of packaging machines is high.
iii. Costly examination is used to calculate desired gas compositions required.
iv. There are chances for possible development of food-borne pathogens.
v. Advantages of MAP are completely lost once the package or in case of leakage.
vi. In some cases, off flavors are developed when food is packed under MAP.