Dairy Technology

TOPIC – MODIFIED ATMOSPHERIC PACKAGING
SUBMMITED TO:- DR. ANURADHA SAINI

SUBMMITED BY:- SHUBHANGI SHARMA
ENROLLMENT NO.:- A202131421027
CONTENT
 Introduction
 Addition criteria in MAP
 Principles of Preservation by MAP
 The gases used in MAP
 Packaging Material for MAP
 Machines of MAP
 Application of MAP
 Case Study
 References
INTRODUCTION
 Modified Atmospheres mean removal or addition of gases resulting in an

atmospheric composition surrounding the commodity that is different from
that of air (78.80% N2 ,20.95% O2 ,0.03% CO2) usually this involves
reduction of Oxygen or elevation of CO2 concentrations.
 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.
 The potential for benefit or hazard from using MA is dependent upon the
commodity, variety, Physiological age, atmospheric composition and
temperature and duration of storage.
 MAP can be used during transport, temporary storage, or long term storage
of Horticulture commodities designed for fresh market or processing.
ADDITION CRITERIA IN MAP
 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 +3°C.
PRINCIPLES OF PRESERVATION BY MAP
 Reduce respiration rate in fruits and vegetables

 Reduce growth of spoilage microorganisms -Clostridium
botulinum, E. coli, Salmonella)
 Reducing moisture loss.
 Reducing oxidative changes.
 Slow down biochemical and enzyme activity.
THE GASES USED IN MAP
 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:
Required for meat packaging to retain red color pigment.
THE GASES USED IN MAP
 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
C ) Nitrogen:
Properties:-
 Inert, Colorless, odorless, 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.
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. PET/PE , PS/EVOH/PE, 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
TECHNIQUE OF MODIFICATION GAS
COMPOSITION IN MAP
 Active MAP : Use of active scaveng ers or emitters to

control O2 and CO2,moisture and ethylene
 Passive MAP: It is achieved by respiration of fruits and
vegetables and gas transmission rates of the packaging
film
 Gas Flushing : Gas flushing of modified gases
composition during packaging
 Vacuum : Remove internal gases of packages.
MACHINES OF MAP
Pre-formed bags are filled
In batch Process:
A) Chamber Machine: Pack load in to machine
Chamber close
Evacuated by vacuum
Gas flushed modifying gases

Fig:-Chamber Machine
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
C) 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
Application of MAP
In meat three main pigments are:-

• Oxymyoglobin- Red Color
• Myglobin- Purple Color
• Methyoglobin- Brown Color
• MAP for Red Meat

It is carried out under high oxygen (80% O2 / 20% CO2 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- 2°C by
packaging in an 80% O2 / 20% CO2 atmosphere
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.
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
FRUITS AND VEGETABLES:-
Pomegranate- 4 months at 6 deg C Passion Fruit- 5 days at 20 de
Fig- 4 days at 20 deg C Mango- 35 days at 20 deg
Fig:- Examples of Fruits in MAP

Raw material
Manual Trimming and preliminary washing

(removal of outer layer, soil and dirt)
Peeling or slicing or shredding
Washing or Disinfection
(eg. 100ppm chlorine soln)
Moisture Removal
(air or centrifugal drying)
Packaging
(MAP, ideaily 2-5%O2 ,
3-10% CO2)
Distribution and sale

PM
Sr.No Name of Food O2 O N2

u
1 Baked foods 0 60 40
2 Snack foods 0 20-30 70-80
3 Fish 0 30-40 60-70
4 Cooked meat 0 25-30 70-75
Fig:- Examples of some foods in MAP
CASE STUDY
REFERENCES
 From The Farm to Your Table- Adel A.Kader
 Novel Food Packaging Techniques- Raija Ahvenainen
 https://www.slideshare.net/prakashshirahatti/map-modified-atmospheric-packag
ing-of-foods?from_action=save
 https://www.researchgate.net/publication/255969304_Effect_of_modified_atm
osphere_packaging_on_the_shelf_life_of_lal_peda
 https://youtu.be/TNMUSzVxvD4 (Modify atmospheric packaging)
 https://youtu.be/TNMUSzVxvD4 (Modified Atmosphere Packaging)
 https://youtu.be/AzynuYx5pN4 (Modified Atmospheric Storage (MAP)

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TOPIC – MODIFIED ATMOSPHERIC PACKAGING

SUBMMITED TO:- DR. ANURADHA SAINI

 Modified Atmospheres mean removal or addition of gases resulting in an

 In MAP packed food shelf life extending as

 Reduce respiration rate in fruits and vegetables

 Like Helium (He), Argon (Ar) and Xenon (Xe) to replace N2 as

 Active MAP : Use of active scaveng ers or emitters to

Gas flushed modifying gases

Heat sealed in a microprocessor-controlled

In meat three main pigments are:-

• Myglobin- Purple Color

• Methyoglobin- Brown Color

• MAP for Red Meat

Processed food / non- respiring Foods: - Atmospheres should be

Pomegranate- 4 months at 6 deg C Passion Fruit- 5 days at 20 de

Fig- 4 days at 20 deg C Mango- 35 days at 20 deg

Fig:- Examples of Fruits in MAP

Manual Trimming and preliminary washing

Peeling or slicing or shredding

Distribution and sale

Sr.No Name of Food O2 O N2

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