MAP Modified Atmospheric packaging of foods

MAP Modified Atmospheric packaging of foods

1. Modified Atmosphere Packaging (MAP) Mr.P.S.Shirahatti (GPM FC) Learning Outcomes: Definition of MAP, Principle of MAP system Gases used in MAP system Packaging material used in MAP MAP packaging system and machineries of MAP Application of MAP.

2. The packaging of fresh and processed food in packaging contain its surrounding modified atmosphere gas composition , there is no further control and monitor the gas composition on inside the package 1. Definition of Modified atmosphere packaging (MAP) : Reduce the oxygen and Increase the nitrogen or inert gases and carbon dioxide with control internal moisture of package. The gas mixture used is dependent on the type of product.

3. Non-respiring foods ( Processed Food) like bakery products, coffee and snack food etc. Respiring foods like meat, fish, poultry, and Fruits and vegetables etc. 1.1 Application of MAP

4. In MAP packed food shelf life extending as compare to normal packaging but in order to prevent food safety hazards (stop the growth of pathogenic bacteria ) MAP packaging must control one of the following addition criteria are met. 1) Water activity of food maintain below 0.92 2) pH is below 4.5 3) Use of sodium nitrite or other preservative 4) The temperature is maintained below +3ºC. 1.2 Addition criteria in MAP

5. 2. Principles of Preservation by MAP/CAP

6. 3. The gases used in MAP/CAP A) Oxygen : Properties:- Colorless, Odorless and Highly reactive Low solubility in water Promote-Oxidation, Browning and enzymatic oxidation Its required for most bacteria and fungi growth. Advantages: 1) Required for meat packaging to retain red color pigment. Fig:-Atmospheric gas Composition

7. B) Carbon Dioxide: Properties:- Colorless, with slightly pungent odour . High solubility in water Not support to -Oxidation, Browning and enzymatic oxidation It ’ s not support to growth of micro-organisms bacteria and molds growth. Advantages: 1) Extent shelf life 2) Reduce pH of food 3) Reduce oxidative reactions 4) Affect growth of gram positive bacteria 3. The gases used in MAP/CAP

8. C ) Nitrogen: Properties:- Inert, Colorless, odourless , tasteless. Low solubility in water and food Not support to -Oxidation, Browning and enzymatic oxidation It ’ s not support to growth of micro-organisms Advantages: 1) Extent shelf life 2) Reduce oxidative reactions 3) Affect growth of micro-organisms. D) Noble gases: Like Helium (He), Argon ( Ar ) and Xenon ( Xe ) to replace N2 as the balancing gas in MAP Noble gases can also be used to preserve and extend the shelf life of fresh and minimally processed fruits and vegetables Ar can replace nitrogen to fill in wine bottle neck before corking.

9. 4. Packaging Material for MAP Single film: Flexible bag, pillow, Wrap film, Lidding film etc. e.g. PE,PP,PET,EVOH,PVC etc. Multilayer Rigid or semi rigid: Thermoforming-Tray, Cup and Dish e.g. 1) PET/PE 2) PS/EVOH/PE 3) PA/PE- Films are usually coated on the inside of the pack with an antifogging agent , typically a silicone material , to disperse droplets of condensed moisture and permit the food to be visible. Film material are must required transparent, good mechanical properties and good gas and vapor barrier properties .

10. 5.Technique of Modification gas composition in MAP

11. 5.1. Active MAP  involves  modification  of the gas composition through initial gas flushing and the introduction of a gas scavenging system within the package to modify the atmosphere gas composition. In this system oxygen absorber, carbon dioxide scavenger and ethylene absorber added in to the packages. Fig:-Active MAP package system Scavenger and Emitters Active MAP is also called as CAP control Atmospheric packaging.

12. 5.1.1 Active MAP Additive 5.1.2 Active MAP Additive Apply System Sachets and Pads of active agents:- For meat, fish poultry or semi dry products not suitable for liquid foods. Incorporated in to Packaging material or Laminated to packaging material. Immobilized in to packaging material. Incorporated in to adhesive labels . Bottle cap / crown Spray coated inside or outside of package

13. 5.1.3 CAP /Active MAP:- Control Atmospheric Packaging involve modify the atmospheric gas composition and control the gas composition by active additives which are added in food package internally to extend shelf life. It involves control the gas composition through out by active additives. Two or more active compound added in packages as per type of food.

14. 5.2. Passive MAP   Process gas composition is altered due to the combined effects of product respiration and permeability of the packaging film   . Only respiratory food are packed in passive MAP for e.g fruits and vegetables. “breathable” films . Antifogging agent

15. Passive Modification Active Modification O 2 and CO 2 % O 2 % CO 2 % O 2 % CO 2 % Time Time

16. 5.2.1 Equilibrium modified atmosphere packaging or EMAP Passive MAP it is called as EMAP Used primarily for fruit and vegetables Either the pack is flushed with required gas mix or the produce is sealed within the pack with no modification to the atmosphere. The type of packaging film selected is based on the film O 2 and CO 2 transmission rate which is required to obtain a desirable equilibrium modified atmosphere. EMAP means O 2 transmission rate of the packaging film = O 2 consumption of the packaged commodity

17. 5.3. Vacuum packing  :- Packaging of food by removal of internal gases from the package and sealed. It reduce the atmospheric oxygen which reduce the aerobic bacteria and fungi Preventing the  evaporation  of  volatile  components. Reduce Oxidative changes Mainly used for – storages of dry foods for long times like cereals, nuts, spices etc. For short term used to store fresh foods, such as vegetables and meats Fig:- Vacuum Packed Food

18. 5.4 Gas flush Packaging / Gas exchange preservation (GEP):- It consists of an inert gas such as nitrogen, carbon dioxide, or exotic gases such as argon or helium which is injected removed internal normal gases from the package. Gas Flushing main applications -include coffee, snack foods, pre-baked products, meat and poultry.

19. 6.Machines of MAP 6.1 ) In batch Process : A) Chamber Machine : use for pre-formed bags are filled, pack load in to machine ,Chamber close, evacuated by vacuum , gas flushed modifying gases and heat sealed in a microprocessor-controlled programmed sequence. B) Snorkel Machine : Without chamber used for pre-formed bags, Bags filled and hold on machine, the gas flushed and snorkel withdraw and bag sealed. Fig:-Chamber Machine

20. 6.2 ) In continuous operation :- Form Fill Seal Thermoforming Machine: The food is packaged in three basic methods 1 ) Semi-rigid thermoformed trays covered with film that has the required permeability. 2) Pillow pouches (for example, for fresh salads) 3) Horizontal form-fill-seal equipment or ‘ flowpacks ’ for baked products are packed .In all packaging system allow space around food for the gas. Fig:-Continuous Machine

21. 7.1 MAP/CAP for Red Meat 3) Methyoglobin -Brown color 2) Myglobin – Purpule Color 1) Oxymyoglobin - Red color In meat three main pigments It is carried out under high oxygen (80% O2 / 20% CO 2 atmosphere) to increase the red colour of meat due to conversion of myoglobin is convert in to oxymyoglobin in the presence of oxygen. Shelf life of fresh red meat is extended from 3 days to 7 days at 0– 2ºC by packaging in an 80% O2 / 20% CO 2 atmosphere 7. Application of MAP

22. 7.2. Pork, poultry and cooked meats have no oxygen requirement to maintain the color, and a higher carbon dioxide concentration (90%) is extending the shelf life to 11 days . 7.3. Processed food / non- respiring Foods : - Atmospheres should be as low as possible in oxygen and as high as possible in CO2 and Nitrogen without causing the pack to collapse and no change in flavor of the product

23. 7.3. Fruits and Vegetables:- Fig:- Examples of Fruits in MAP

24. Sr.No Name of Food O 2 CO 2 N 2 1 Baked foods 60 40 2 Snack foods 20-30 70-80 3 Fish 30-40 60-70 4 Cooked meat 25-30 70-75 Fig:- Examples of Vegetables in MAP Fig:- Examples of some foods in MAP

25. References Food Packaging Technology –Richard coles A Handbook of Food Packaging- Paine FA and Paine HY Food Packaging Principles and Practice- Gordon L. Robertson Food Packaging Technology- R Coles, D McDowell, MJ Kirwan Food processing Technology-P. J. Fellows https://youtu.be/TNMUSzVxvD4 (Modify atmospheric packaging) https://youtu.be/TNMUSzVxvD4 (Modified Atmosphere Packaging) https://youtu.be/AzynuYx5pN4 (Modified Atmospheric Storage (MAP)

26. Thanks