modified atmospheric packaging.pptx

Definition of MAP
Gases in M.A.P
Principle
Methods in M.A.P
Advantages
Disadvantages

1. MODIFIED ATMOSPHERIC PACKAGING FSAT-5108. FOOD PACKAGING (2020-24) Spring-2022 INSTITUTE OF FOOD SCIENCE AND NUTRITION(IFSN) UNIVERSITY OF SARGODHA, SARGODHA PAKISTAN B.Sc. (Hons). Food Science and Technology

2. CONTENTS Definition of MAP Gases in M.A.P Principle Methods in M.A.P Advantages Disadvantages

3. BACKGROUND When packed in air, food is susceptible to: Physical changes Chemical changes Microbial Growth However, all of these can be suppressed or reduced by packaging the food in the appropriate modified atmosphere.

4. Enclosing food in a package after modifying its internal atmosphere or changing composition to attain an optimum atmosphere to maintain quality of food by increasing its shelf life is called modified atmosphere packaging. MODIFIED ATMOSPHERIC PACKAGING

5. Oxygen: Highly reactive Life supporting for Bacteria, Funji and other biological agents Carbon Dioxide: Water and lipid Soluble It has bacteriostatic and fungistatic properties Nitrogen Inert gas having no taste, odour and flavor Prevent pack collapse by filling pack space M.A.P GASES

6. MAP is used for delaying food deterioration which are not sterile and whose enzymatic activities are still operating. MAP is always used along with chill temperatures , except for baked goods. Chilling temperatures are normally taken as -1 to +7°C, close to, but above the freezing point of fresh foods. Storing foods at chilling temperatures is effective short-term preservation method, which can retard: Microorganism growth Metabolic activities of intact plant tissues after harvesting and metabolic activities of animal tissues after slaughtering PRINCIPLE OF M.A.P.

7. Chemical reactions causing deteriorations e.g . oxidative rancidity Loss of moisture. Chilling's preservative effect can be improved after its combination with atmosphere having gas modification . It happens because aerobic respiration leads to many deteriorative reactions where the food or microorganisms use O 2 and produces water and CO₂. Reduction of aerobic respiration is possible by minimizing concentration of oxygen. Growth of microorganisms can be inhibited or slowed by the increase in carbon dioxide concentration. PRINCIPLE OF M.A.P.

8. Passive M.A.P: Modified atmosphere is passively generated inside a sealed package as a result of a product’s respiration. Generally, the gas permeability of the packaging cover is such that oxygen can easily enter the package and excess carbon dioxide can diffuse out from the package. If product’s respiration values matches with permeability attributes of film , at that time a favourable modified atmos-phere could be passively built inside package. Methods of M.A.P

9. Methods of M.A.P

10. Active M.A.P: It is generated by dragging a modest vacuum in a package and substituting the package atmos-phere with required composition of gases. The methods used to modify the atmosphere include: Gas flushing Vaccume Extraction Methods of M.A.P

11. Shelf life prolonged up to 50 to 400% Increased shelf life reduces economic losses Long distribution distances, inexpensive distribution and fewer deliveries are required Products produced are of high quality Sliced products can be easily separated Centralized packaging & portion control Product has improved view and visibility is all-around ADVANTAGES OF M.A.P.

12. Chemical preservations required to a lesser extent Products remain safe from recontamination and drip from package Packages are convenient and odourless . ADVANTAGES OF M.A.P.

13. ADVANTAGES OF M.A.P.

14. Expenses required for added packaging materials, gases and machinery Controlling temperature becomes important For every product, gases have different formulations. Each equipment required special training Pack volume increases DISADVANTAGES OF M.A.P.

15. Temperature fluctuations by retailers and consumers lead to the potential growth of food borne pathogens Pack could be collapsed and drip could be increases dissolving carbon dioxide into food. Transport costs affected Retail display space affected If the pack is opened or leaked, it loss all benefits DISADVANTAGES OF M.A.P.

16. M.A.P is used for avoiding the spoilage and extending storage life of food products . . The gases used in this technique are carbon dioxide (CO2), nitrogen (N 2 ) and oxygen (O2) Original quality of food product is retained. Color, flavor and taste of food products are also main-tained. However, cost of employing MAP technique is quite high. It includes cost of gases, packaging materials and packaging machines CONCLUSION

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