Modified Atmosphere Packaging of Foods

Principles and Applications

Dong Sun Lee

• Publisher: Wiley-Blackwell
• Year: 2021
• Print ISBN:
  9781119530763
• Edition: 1
• eBook ISBN:
  9781119530909
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

A complete guide to the principles and practical application of modified atmosphere packaging

Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply.

With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes:

• Detailed guidance on all aspects of MAP – from its scientific background to its practical application 
• Information on how specific MAP products may be developed according to their particular engineering principles
• Coverage of the related active and intelligent packaging techniques
• Discussion of relevant food safety issues and regulations

Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

1
Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP)

1.1 Scope of Food MAP

Modified atmosphere packaging (MAP) can be defined as the packaging of food under headspace different from normal air (Figure 1.1). It may also be termed as packaging that exposes food to a spacious environmental background which is different from normal air. Common examples of MAP are packages flushed with nitrogen or a gas mixture containing carbon dioxide. Gas composition of the package is the main variable considered in selection or design of MAP. However, the category of MAP includes air‐pressurized packaging and vacuum packaging without a gas‐phase. Pressure in the package may work as another variable in MAP: normal atmospheric or hypobaric pressure is usually assumed or covered when mentioning MAP even though the basic definition of MAP may include hyperbaric pressure; though aerosol cans of whipping cream and emulsions which are pressurized under nitrous oxide and/or carbon dioxide for propellent spraying use, are included in the definition of MAP in principle, in the usual review or discussion, they are mostly excluded; pressurization is rather used more as a short‐term treatment than the stabilized state consistent with food packages traveling along the distribution channel. The volume of headspace should be selected with consideration of package stability and the desired interaction with food. Proper high ratio of gas to product is often needed to achieve the most beneficial MA effect. On the other hand, an extreme case of flexible vacuum package maintains minimum or negligible headspace with package film coming into direct contact with the food surface to attain the preferred visual appearance or end use. The level or extent of food MAP ranges from simple exclusion of oxygen to maintaining the specific desired modified atmosphere (MA). Intelligent combinations of different gases and/or partial pressures may be applied for maximum effectiveness. In some innovative applications of MAP, gas composition and/or pressure may be controlled in time‐dependent mode responding to the needs of each food product traveling along the food supply chain. Food product may be reactive in its gaseous reaction in order to modify the package headspace by itself or be non‐respiring little influencing the internal atmosphere. The package layer may be a high gas barrier or gas permeable depending on the purpose of maintaining the desired MA. Usually, shelf‐stable products are packaged in high‐barrier material under the intended atmospheric gas composition assuming little interaction between the package atmosphere and food. As for non‐respiring foods, of relatively static nature, shelf‐stable products are often packaged in high barrier, but some of them may be perishable with microbial or chemical activities causing modification of the internal atmosphere of the package. Respiring fresh fruits and vegetables should be packaged in gas permeable material to balance the gas permeation or transfer to their respiration activity. For providing very high gas transport, a package layer may be perforated or installed with gas diffusion tube. Figure 1.2 shows ramification of MAP depending on the needs and restrictions met i...

Table of contents

• Cover
• Table of Contents
• Title Page
• Copyright Page
• Preface
• 1 Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP)
• 2 Atmospheric Dynamics in MAP of Foods
• 3 Reactivity and Quality of Foods Interactive with MA
• 4 Packaging Design
• 5 Active Packaging Techniques to Modify Atmosphere in Food Packages
• 6 Preservative Packaging Techniques to Enhance the Effectiveness of MAP
• 7 Gas Indicators and Sensors Used for MAP
• 8 MAP Applications for Respiring Foods
• 9 MAP Applications for Non‐Respiring Foods
• 10 Safety, Regulation and Consumer Issues
• Index
• End User License Agreement