MODIFIED ATMOSPHERE PACKAGING

Submitted By: Roll# 12, 16, 20

INSTITUTE OF FOOD SCIENCE AND NUTRITION

 Table Of Contents
• Introduction

• Gases used in MAP

• Factors effecting MAP

• Methods of creating MA conditions

• Packaging material

• Packaging machines

• Advantages and Disadvantages

 INTRODUCTION
Modified Atmosphere Packaging:
A finely adjusted and controlled gas blend (of pure oxygen, carbon
dioxide and nitrogen) to meet the specific respiration needs for
each packaged food product.

• It is modification of the atmosphere surrounding a food product by

vacuum, gas flushing or controlled permeability of the pack

• This allows the preservation of the fresh state of the food product
without the temperature or chemical treatments

• MAP is the replacement of air in a pack with a single gas or

mixture of gases
 INTRODUCTION…
• The normal composition of air is 21% oxygen, 78% nitrogen and
less than 0.1% carbon dioxide.

• Modified atmosphere within the package by reducing the oxygen

content and increasing carbon dioxide and/or nitrogen extends the
shelf-life of perishable foods

• MAP food products increases consumer demand for longer shelf-

life foods and less use of preservatives

• MAP techniques are now used widely for fresh or chilled foods,
including raw and cooked meats
 Gases Used in MAP
• The basic concept of the MAP of fresh foods is he replacement of
the air surrounding the food in the package with a mixture of
atmospheric gases

• The gasses used in Modified Atmosphere packing are:

 Oxygen
 Carbon dioxide
 Nitrogen
 Gases Used in MAP…
Oxygen:
• O2 is an essential gas for the respiration of all living beings and
supports the decay of perishable food

• It is the condition for the growth of aerobic micro organisms

• In general Oxygen should be excluded for the MAP but in some

cases a determined amount of Oxygen brings quite positive results

• One of the major functions of O2 in MAP meats is to maintain

myoglobin in its oxygenated form, oxymyoglobin
 Gases Used in MAP…
• It keeps the natural colour of the perishable food (effect of
freshness)

• It makes possible respiration, especially for fruits or vegetables

• It inhibits the growth of anaerobic micro organisms in several

kinds of fish and vegetable
 Gases Used in MAP…
Carbon dioxide:
• CO2 is the most important gas in the packaging of food under
modified atmospheres

• It inhibits the increase of most aerobic bacteria and mildew

• Higher the CO2 concentration the longer the durability of the

perishable food

• But excessive CO2 concentrations cause quality failures

regarding taste, loss of humidity, etc.
 Gases Used in MAP…
Nitrogen:
• N2 is an inert gas that is used to expel air especially Oxygen out of
the packaging

• It is used as a filler gas that equalises the effect of CO2 absorption

by the perishable food

• N2 can delay oxidative rancidity and also inhibit the growth of

aerobic micro organisms

• Presence of N2 in a MAP food can prevent pack collapse that can

occur due to high conc. of CO2
 Factors effecting MAP
MAP is dependent on four independent factors:

• The quality of the food and its hygienic handling

• The inert gas or gas mixture

• The packaging machine

• The packaging material (the film)

 Methods of Creating Modified
Atmosphere Conditions
Passive modified atmosphere:
• Modified atmospheres can passively evolve within a hermetically
sealed package as a consequence of a commodity’s respiration

Active packaging:
• By pulling a slight vacuum and replacing the package atmosphere
with a desired mixture of CO2, O2 and N2

• equilibrium atmosphere may be established more quickly than a

passively generated equilibrium atmosphere.
 Packaging Material
These are the main characteristics for packaging material for MAP
foods:
• Resistance to puncture

• Sealing reliability

• Antifogging properties

• Carbon dioxide and Oxygen permeability

• Water transmission rate

E.g PVC, PET, PP and PE.

 Types of packaging machines
For the maintenance of Modified Atmosphere Packaging, the
packaging machines are divided in two main groups:

1. Thermo-forming/chamber machines (vacuum with gas flushing)

2. Vertical and horizontal form, fill & seal machines (gas flushing
by lance or tube, venting to atmosphere)
 Advantages of MAP
• Longer durability of perishable food / Decrease of spoilage

• The product retains its form and texture.

• The product retains its vitamin content, taste and fat content.

• The natural colour of the product is preserved.

• The need to use preserving agents is reduced if not eliminated

 Disdvantages of MAP
• Capital cost of gas packaging machinery, gases and packaging
materials

• Cost of quality assurance systems to prevent the distribution of

leakers, etc.

• Increased pack volume which will adversely affect transport costs

and retail display space

• Potential growth of food-borne pathogens due to temperature

abuse by retailers and consumers

• Benefits of MAP are lost once the pack is opened or leaks.

THANK YOU