Post on 01-Jun-2018
transcript
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MODIFIEDATMOSPHERE
PACKAGING(MAP)
(The Half Guide)
Amita Venkatesh(Associate Research & Technology)
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Carbon Dioxide
10%
Imagine This
Oxygen
~ 0%
Nitrogen
90%
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Will anybody survive ?
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The obvious answer is
NOLets Now answer why so
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This is because all living beings
respire and require O2 for
respiration
Living beings include
- Animals- Plants and
- Microorganisms*
*(only for aerobic microorganisms, anaerobic need CO2)
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Respiration
In simple terms respiration* is:
O2 + Sugar CO2 + Energy + Heat
* Unlike Animals and microorganisms fruits and vegetables respire even
after harvesting.
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Post Harvest Scenario
Factors which effect Fruit & Vegetables post harvest
Intrinsic Factors (Inherent to product)
- Respiration
- Acidity
- Water Activity
- Ethylene Produce
Extrinsic Factors (External factors)- Temperature variation
- Water loss
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Respiration Rate and O2
0
10
20
30
40
50
60
70
80
90
100
2 4 6 8 10 12
RespirationRate
% O2
If O2 concentration is too low , Anaerobic Respiration will occur
Graph - 1
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Effect of CO2 on respiration rate
0
10
20
30
40
50
60
70
80
0 20 40 60 80 100
RespirationRate
% CO2
Graph - 2
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Acidity
Influences the type of spoilage/Food poisoningmicro organisms.
Fruits generally have pH < 4.5
-C. botulinum (pathogen) cant grow Vegetables generally have > 4.5
-C. botulinum able to grow under anaerobic
conditions
pH is also related to aw
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The interaction between pH and Aw controls
microbial growth in food-products
More
Pathogens
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Water Activity Raoult's Law
aw = ppo
Water activity may be the most important factorin controlling spoilage. Most bacteria, for
example, do not grow at water activities below0.91, and most molds cease to grow at wateractivities below 0.80.
Fresh fruits and vegetables aw
is near 0.91 -1.00.
Hence susceptibility to growth of spoilagemicroorganisms is high.
aw = water activityp = vapor pressure of a solution
po = vapor pressure of pure water
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Ethylene Production
Ethylene, a growth stimulating hormone producedby some fruits as they ripen, promotes additionalripening of produce exposed to it.
Damaged or diseased fruits and vegetablesproduce high levels of ethylene and stimulate theother to ripen too quickly. As the fruits ripen, theybecome more susceptible to diseases.
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Some examples of ethylene effects include:
- Yellowing and abscission of leaves in broccoli,
cabbage, Chinese cabbage, and cauliflower
- Accelerated softening of cucumbers- Softening and off-flavor in watermelons
- Discoloration and off-flavor in sweet potatoes;
- Sprouting of potatoes;- Increased ripening and softening of mature green
tomatoes
- Increased toughness in turnips and asparagus- Bitterness in carrots and parsnips;
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Commodities exposed to direct sunlight orexcessively
high temperatures can be damaged.
Symptoms of heat injury include:- bleaching, surface burning or
- scalding, uneven ripening, excessive
softening, and desiccation (water loss).
Symptoms of heat
injury include
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Water Loss Relative humidity, the temperature of the product
and its surrounding atmosphere, and air velocityall affect the amount of water lost from freshfruits, vegetables.
Water loss from warm products to warm air is
particularly serious under windy conditions orduring transport in an open vehicle.
Effects of water loss
- Fruits and vegetables become shriveled- Water loss represents salable weight loss and
reduced profits.
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Post harvest Scenario
The best possible quality of any commodityexists at the moment of harvest.
From that point on, quality cannot be
improved, only maintained. The shelf life of the fruits and vegetables
begins after harvesting.
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Post harvest Scenario
The major challenge is to maintain the quality andextend the shelf life of fruits and vegetable.
For extending the shelf life all the above factorsviz. Intrinsic and Extrinsic should be controlled.
MAP has the ability to extend the shelf life of fruitsand vegetables, by controlling the above factors.
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Lets hold this thought
Now lets see What happens in case of
animals products and animal bi - products
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Meat and Poultry
Raw red meat : Microbial growth and oxidation ofthe red oxymyoglobin pigment are the main
spoilage mechanisms that limit the shelf life of raw
red meats. Raw Poultry : Microbial growth, particularly of
Pseudomonas andAchromobacter species, is the
major factor limiting the shelf life of raw poultry.
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Fish and fish products
Spoilage of fish and shellfish results from changescaused by three major mechanisms
- The breakdown of tissue by the fish's own
enzymes (autolysis of cells),- Growth of micro-organisms, and
- Oxidative reactions.
MAP can be used to control Growth of micro -organisms and Oxidative Reaction but has nodirect effect on autolysis
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Dairy Products
These include fat-filled milk powders, cheesesand fat spreads etc.
In general these products spoil due to the
development of oxidative rancidity in the case ofpowders and or the growth of micro-organisms,
particularly yeasts and moulds, in the case of
cheese.
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Animal and Bi - Products
To maintain the quality and extend the shelf life
the factors viz, O2 levels and Microbe attackshould be controlled.
MAP has the ability to do both
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Lets now learn about MAP
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Overview
Why MAP Whats MAP
How to MAP
Where to MAP
MAP Machinery
MAP Regulations
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MAP - Modified AtmosphericPackaging
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Why MAP?
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Major Reason- To extend shelf life
- Reducing food related hazards
- The need to ensure product safety and Quality
Others
- Changing eating habits
- Creating a greater choice- Changing lifestyles
- Extend geographic markets
- Improving the presentation
- Development of other packaging technologies
- Use of centralized production and distribution facilities
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Shelf - Life
Shelf life is that length of time that food, drink,medicine and other perishable items are given
before they are considered unsuitable for sale or
consumption
As discussed in slides 6 23 in this presentation
shelf life of the products is influenced by Intrinsic
and Extrinsic factors.
These factors determine the growth of
spoilage/Food poisoning micro organisms
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The rate at which food spoilage
sets in depends on thesefactors:
The physical structure and properties of the food
itself.
The type of micro- organisms present. The environment in which the food is kept.
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Ecological Determinants
Environmental conditions and stress
CompositionIntrinsic factors
Water relationssalts, sugars, pH
Preservatives
Traditional/Natural
(spices, herbs,
enzymes)Fat
Nutrients
Microbial
interactionBiotic factorsMicrobiota
Positive and
negative
interaction in
food systems
ProcessingDisturbance
Heat treatmentCleaning & Sanitation
High pressure
Non Thermal
processing
Fumigation, smoke
Storage conditionsExtrinsic factors
Temperature, HumidityGas composition
(CAS, MAP)
Other gases(CO,C2H4)
Active packaging
Packaging material(Permeability, Biobased)
Time
Product Packaging
Transport and storage
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The different type of
microorganismsBacteriaBacteria
Spreads on contactSpore formers are
more resistant
Growth demands
(high humidity,neutral pH)
Sensitive to drying out
Forms biofilm
Yeast
Spreads on contactSpore formers are more
resistant
Growth demands
(medium highhumidity)
Sensitive to drying out
Forms biofilm
Moulds
Mycelium
Not spread by contact
limited resistance
Sensitive to drying out
ConidiaHydrophobicity varies
Spread by air and dust
Ascosporer
Very resistant to heat anddrying out
i Y t d M ld
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Spores can be activated
and start swelling and
germination, whenenvironmental conditions
becomes favorable
Bacteria Yeast and Mould
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Food Ecology: All food products have their own
specific group of microorganisms associate to
them The Microbiota
Spoilage Fermentation
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Successful packaging
conceptsMilk stored in calf's stomach Cheese>
Olives in brine
Herring in brine
Grass or corn in piles
Fermentation - safe>
}Air tight
Antimicrobial
spices and herbs
Resins (myrrh)
Palm vine
Mummification (2.500 BC)
Whisky maturation
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MAP
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What is MAP ?
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MAP is a form of food packaging where the
earths normal breathable atmosphere has
been modified in some way to prolong a foods
shelf life.
This can be done in two ways:
By creating a vacuum in thepackage (VP) - where there is
almost a complete absence ofgas.
VP would be considered amodified atmosphere package
within this definition.
By using special films to allownaturally respiring produce toform its own atmosphere withoutthe addition of external gases.
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MAP
Impermeable PackagePermeable Film
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Types of modified gaspackaging
MAP - Modified Atmospheric Packaging
CAP - Controlled Atmospheric Packaging
VP - Vacuum Packaging
VSP - Vacuum skin packaging
GP/GF - Gas packaging/Gas Flushing
EMA - Equilibrium modified atmosphere
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Packaging Gases
1%Ar
78%N2
0.03%CO2
21%O2
The O2,CO2,N2 are the major gases used in MAP
Other tried include:- SO2, N2O, NO, O3, He, H2,Ne, Aretc
Normal Atmospheric levels
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Gas Composition within the pack
This is unlikely to remain constant through the
shelf life of the product because:
Physical interaction between gas and product Effects of microbial and product metabolism
Gas permeation through the packaging material
Interaction between gas and
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Interaction between gas and
product
Dissolving of the gases into the food Mainly CO2 into the aqueous and fat
phases of the food
Trapped gases (e.g. between slices) can bereleased into pack
Gases dissolved in the food may be released into
pack atmosphere
Effects of microbial and
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Effects of microbial and
product metabolism
Conversion of O2 to CO2 by respiration ofmicroorganisms or tissues of food.
O2 levels deplete
CO2 levels rise Atmosphere becomes anaerobic
- This can cause serious problems
Gas permeation through the
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Gas permeation through the
packaging No pack is a perfect barrier
All films are permeable to a greater or lesser extent Permeability depends on:
Nature of gas
Structure and thickness of material Temperature
Relative humidity for some materials
Partial pressures A Optimal Modified Atmosphere can be achieved
by considering all the above factors
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Modified Atmospheres Involves
Reduced oxygen Increased carbon dioxide
Removing carbon dioxide
Removing ethylene and other volatiles
Degree of precision differentiates MA
Modified Atmospheres
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Modified Atmospheres
Potential Benefits
Retards senescence (aging) or ripening by
Reducing respiration rate
Reducing ethylene production
Reduces ethylene sensitivity
Alleviates certain physiological disorders
May reduce decay either indirectly or directly
Insect control
Typical Modified
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Typical Modified
Atmospheres
4060Baked goods
100Hard Cheeses
9055Produce304030Low fat white fish & Shellfish
7030White Meat & Pasta
2080Red Meat
N2(%)CO2(%)O2(%)Product
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How to MAP ?
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MAP
There are two major types of MAP
- Passive
- Active
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Passive MAP
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Passive MAP
The produce is sealed within the pack with pack
flushed with required gas mix or with no
modification to the atmosphere. Subsequent
respiration of the produce and the gas
permeability of the packaging allow an equilibrium
- modified atmosphere to be reached.
Passive MAP is also called Equilibrium modified
atmospheric packaging.
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Passive MAP
Lower O2concentrations
To reduce
Respiration Rate
Increase CO2concentration
To preventmicrobial growth
Maintain high RH To avoid dehydration
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Gases used for MAP Oxygen (O2)
Nitrogen (N2)
Carbon dioxide (CO2)
Preserves colour of meat
Respiration/growth rate
Composition of flora
No antimicrobial effect
No colour effect Insoluble, prevents collapse
Antimicrobial effect Composition of microbiota
(flora)
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Package Design
Parameters to be considered while designing the pack
Produce Physiological requirement.
Optimal modified atmosphere
Polymer engineering Converting/filling machine requirements
Marketing / consumer requirements
Environmental safety
Produce Physiology
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oduce ys o ogy
Requirement
Produce Type
Desired shelf life
Respiration rate
Temperature Growing region
Pre harvest Conditions
Post harvest Conditions
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Physiological Calculation OTR = RR O2 * t * W/A *(O2atm O2pkg)
Where
RR : Respiration Rate of O2(Oxygen consumption)
t : Thickness of film (mils)W : Product weight (Kgs)
A : Film surface area
O2pkg : Desired O2 concentration in the package(O2Target atmosphere)
Polymer Engineering
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y g g
Requirements
Target OTR
Package Dimensions
Package style
Product Weight Stiffness
Optics
Atmospheric Modification
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p
Polymeric Film Packages
Film permeability Type, thickness, surface area of film, ventilation
Commodity respiration rate
Type, maturity, quantity, temperature
Other factors
Initial free volume, initial atmospheric
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Contd.
Composition and external environment
The physical properties of machinability and
strength
Integrity of closure (Heat sealing), fogging of thefilm as a result of product respiration
Printability
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Packaging Material Properties
WVTR
OTR
Heat Sealability
Transparency Thermoformability
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WVTR and OTR of films
110 16012000EVA11
16 247100LDPE10
1804300PC9
103000PP8
110 1602500 5000PS7
6 82100HDPE6
0.4 0.7110 230PCTFE(Aclar)5
20 3050 100PET420080Nylon 6***3
0.8 3.21.2 9.2PVdC2
24 -1200.16 1.6EVOH***1
WVTR**OTR*MaterialS.No.
*Units : cc/m2.d.atm 230 C: dry
**Units : g/m2.d.38 0C 90% r.h.
*** Water Sensitive
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Factors affecting permeability
Pressure
Temperature
The nature of gas
Nature of film
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Structures
4.
3.
2.
1.
S.No.
Multiple film layers are incorporated into a
single structure during the manufacturingprocess to produce one film.
Co-extrusion (fig. 3)
Different film layers are joined together with
some type of adhesive or molten polymer
Laminations (fig. 2)
Different resins blended together to produceone mono-layer filmEngineered Blended MonoFilms (fig. 1)
One resin one film (single layer)Monolayer Films
CharacteristicsStructure
Fig. 1
LDPE
EVA
EVA
Fig. 2
LDPE
EVA
EVA
Fig. 3
To provide packaging films with wide range of physical properties, many of these
individual films are combined through processes like lamination and co extrusion.
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Packaging Calculation
OTR =1
t1 t2 t3
OTR1 OTR2 OTR3
t: thickness
OTR : Oxygen Transmission rate
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Package Style
Flexible Packaging - Pouches
Semi rigid lidded tray
Rigid lidded tray
Commercial Use of MAP
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for Fresh Produce
Oriented polypropylene (OPP) Films
Bag in box films or film-laminated boxes
Cling films
Temperature-responsive films Microperforated films
Microperorated Patch
Activated earth films
PLA films (polylactic acid)
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MAP PACKAGING
Eg. CRYOVAC
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Semi rigid Trays
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MAP Packaging Materials
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g g
Thermoformed Trays
Films
Others
PC
ABS
Lidding, Therformed
trays(APET)Lamintes,sheetHigh Clarity
Polyesters
PET
LiddingLaminates, extrusion coatedGood barrierPolyamideNylon -6
Thermoformed TraysLaminate, Co - extrusionHigh tensile, low barrier prop.Styrene
HIPS
Lidding,Base Webs, trays
Thermoformed Trays
Lidding
Base webs,lidding
Laminates, extrusion coated, Co extrusion
Milled and calendared
Extrusion coated, Co extrusion
Co extrusion, laminates
High WVTR& OTR (higher than LDPE)
Good gas barrier, moderate O2 barrier
Outstanding Barrier properties
Very high gas barrier, moisture sensitive
Vinyl
Polymer
EVA
PVCPVdC
EVOH
Lidding,Base Webs, trays
Lidding, Base web
Lidding
LiddingLidding,breathable films
Lidding
Laminates, extrusion coated, Co extrusion
Laminates, extrusion coated, Co extrusion
Co extrusion
Co extrusion
Laminated, co extusion, perforation
Co extrusion
Low WVTR, High OTR
Good impact ,tear ,tensile ,puncture
Superior barrier properties than above
Low WVTR, Low OTR
Low WVTR, Low OTR
High Tack, similar to LDPE
Polyolefins
LDPE
LLDPE
HDPE
OPPCOPP
Inomers
UsesStructuresPropertiesMaterial
Selective films toward gases
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(O2 et CO2)Passive MAP
MAP to change gas composition to reduce
respiratory activity of fresh fruits and vegetables.
Ethylene remover
Film Bag
Types of Passive MAP
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yp
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Active MAP
Active MAP
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When packaging performs an additional role,
other than just exhibiting itself as an inert barrier
to external influences.
The concept of active packaging has been
developed to correct the deficiencies in passive
MAP
Active MAP
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O2 Scavenger pouch
O2 Scavenger label
O2 Scavenger in Crown Cap
Oxygen scavengers
Iron powder oxidation
Sachets or labels Ageless (Mitsubishi GC)
Freshilizer (Toppan)
Extends shelf-life Reduces need for
Extremely low O2 in MAP
Increased line speed No study and application with
fresh fruits and vegetables
O scavengers
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2
Reagents: Iron, enzyme (glucose oxydase),
ascorbic acid. Applications: Meat, bakery products
LDPE (Low density
polyethylene,
thickness= 50m)
Gas permeability
O2
scavenger-ATCOLH100
(StandaIndustrie, France
Vegetable (tomatoes / endive)
Respiration rate
Fe Fe2++ + 2e-
O2+ H2O + 2e-
2 OH-
Fe2++ 2 OH- Fe(OH)2
Fe(OH)2+ O2+ H2O Fe(OH)3O2
O2 Absorption Kinetics
Active MAP
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CO2scavengers
Reagents: Ca(OH)2
To avoid packaging
destruction
Applications: coffee
CO2emitters
Reagents: ascorbic
acid
To avoid food
deterioration
Applications: meat
,poultry fish, cheeseCO2scavengers-ATCOCO-450(StandaIndustrie, France)
Ca(OH)2+ CO2 CaCO3+H2O
Active MAP
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Moisture absorbers
Reagents: Activated carbon, zeolite, silicagel,cellulose and derivatives
To control excess moisture in packaged food,
To reduce water activity on the surface offood in order
To prevent growth of moulds, yeast and
spoilage bacteria. Applications: meat, fish, bakery products, fruits
and vegetables
Active MAP
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Ethylene scavengers
Reagents: Potassium permanganate,Japanese oya, activatedcarbon
To prevent too fast ripening and softening
(climacteric fruits and vegetables)
Applications: apple, banana, mango, kiwi,
tomatoes, avocado, carrots Ethylene scavenger cardboard(Trimbach verpakking, Netherlands)
(12KMnO4+ 3CH2=CH2-------> 12MnO2+ 12KOH + 6CO2)
A ti MAP
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Active MAP
Gas flux
Reagents: N2
To reduce O2 level
Applications : Cut salads This system is expensive and needs high barrier
film.
Sources of Nitrogen for MA
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Nitrogen is used to replace Oxygen
Liquid nitrogen
Pressure swing adsorption (PSA) separators
Membrane separators (Generon, Permea)
Membrane Air Separator
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Atmospheric Air
CO2,O2 N2
Freshness indicator labels
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ACTIVE MAP
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Antimicrobial packaging
Reagents: Organic acids (sorbicacid)spice and herb extracts, allylisothiocyanate,Ag-substituted zeolithe, ethanol, SO
2 To reduce or delay growth of spoilage andpathogenic bacteria
Applications: Meat, fish, bread, cheese,fruits and vegetables.H2O + Na2(SO2-O-SO2) -----------> SO2+ 2NaOH
Active MAP
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Oxygen scavenging film
OS1000 from Cryovac
Activated by UV close to fill point
Smart Films
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Landecs Intelimer Polymers
heat
cool
Impermeable Permeable
Time Temperature Indicators
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Function Provides information on exceeding a temperaturethreshold or a cumulative time temp history
Informs that correct storage conditions have orhave not been adhered to
Benefits
Reassurance
Real information rather than implied fitness
Highlights problems and Reduces shrinkage
Influence of packaging conditions on the greening and browning of endive
after 7 days of storage at 20C
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No MAP Passive MAP
Active MAP
(O2absorber)
MAP during Transport
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Storage room/transit vehicle:
Degree of gas tightness
Ventilation systems Atmosphere modification
Use of MA During Transport
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Within a retail or consumer package
Polymeric film liner within a carton
Within a plastic film cover for a pallet
In a rail car In an inter modal container
Within a refrigerated storage compartment
aboard ship
MAP in Transportation
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Use of air-tight cold storage rooms
Waxes or other surface coatings Use of polyethylene liners in shipping containers
Packaging in film wraps or bags
Use of plastic package with diffusion windows
Use of pallet covers
Manipulation of shipping container vents
Advantages of MAP
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Potential shelf-life increase of 50-400%
Extended transit time
Active Inhibition of bacteria, mould and fungiand post harvest respiration.
Reduces economic loss
Products distributed over larger distances
Provides higher quality product
Easier separation of slices
Improved presentation
Little or no need for preservatives
Disadvantages of MAP Visible additional costs
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Visible additional costs
Temperature control necessary
Different gas formulations required
Special equipment and training
Food safety concerns
Increased pack volume
Benefits lost when pack opened or leaks Not universally effective
Atmospheric Maintenance
Specialized training and equipment are necessary Different gas formulation required for each
product type
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Where to MAP
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Lets now see
Some examples
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Fruits and Vegetables
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AIR 1% O2 + 5% CO2
5 weeks at 10C
Low O2 Delays Ripening of PlumsSix Months Storage of Bartlett Pears
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Low O2 Retards Ripening of
Partially Ripe Tomato Fruit Delayed Ripening of Chili Peppers
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Apricot- 4 days at 20 deg C Strawberry- 3 days at 10 deg C
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Pomegranate- 4 months at 6 deg C Passion Fruit- 5 days at 20 deg C
Fig- 4 days at 20 deg C Mango- 35 days at 20 deg C
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Roccola- 5 days at 10 deg C
Coriander- 3 days at 10 deg C
Parsely- 7 days at 10 deg C
Mint- 3 days at 10 deg C
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Okra- 5 days at 18 deg C
Cucumber- 3 days at 20 deg C
Green Onion- 3 days at 10 deg C
Dilli- 3 days at 10 deg C
Leek- 3 days at 20 deg C
Green Beans- 5 days at 10 deg C Bell Pepper- 4 days at 20 deg C
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Broccoli- 5 days at 10 deg C Brussel- 7 days at 10 deg C
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Contd.
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Meat ,Poultry and fish
Case Study
Studies Conducted at IIP
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Shelf-life studies of some meat and meat
products, poultry and poultry products werecarried out at the IIP Institute for development ofconsumer packaging systems using the MAPTechnology.
The following products were considered fordeveloping consumer packs:
- Chilled goat meat
- Chilled beef
- Whole dressed chicken
- Pig meat - Ham
Packaging Material and gas
combination The packaging materials selected were:10 PET / 45 HD LD C t d d
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- 10 PET / 45 HD LD - Co-extruded
- LDPE BA Nylon BA LLDPE 100
The types of packages exposed were:- Ordinary pack
- Vacuum pack
- Gas packaging (MAP) using following gas mixtures- 80% O2 + 20% CO2 (gas I)
- 70% O2 + 20% CO2 + 10% N2 (gas II)
- 50% N2 + 50% CO2 (gas III)
- 100% CO2 (gas IV) The consumer packages were exposed to
refrigerated temperature of 0C to 4C.
Gas Mixtures used
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Gas mixtures I & II were used for packing chilled
goat meat and chilled beef while gas Mixtures III & IV were used for packing whole
dressed chicken. Gas mixture IV was used
For packaging ham samples. The shelf-life of themeat and meat products in the different
types of pack is given in the Table below.
Shelf-life of the Meat and Meat
Products in Different Types ofPacks (in days)
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Packs (in days)
Seafood
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Fish
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Meat & Poultry
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Dairy Products
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Converting Requirements
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Dimensions
COF
Construction Type
Anti Fog
Seal Type
Stiffness
Re seal type Desired OTR
Filling Requirements
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Seal Type
Filling : Manual or Automatic
Sealing Conditions
Differential COF
Heat resistance differential
Antifog
Bulk or fractional pack
Machinery types
There are 4 distinct methods of producingmodified atmosphere packs
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modified atmosphere packs
- Flow wrapping- Vertical form-fill-seal
Above 2 with atmosphere change bydisplacement
- Thermoform-fill seal- Rigid pack fill and seal
Above 2 with atmosphere replacement by
evacuation Choice of pack style/machine depends largely
on the product to be packed
Horizontal Flow Wrap
Fl ibl M t i l
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Flexible Materials
- 15 polyester-PVdC/60 LDPE/antifog coating- 12 polyester/ 38 LDPE
- 30 co-extruded PP
- 15/co-extruded PP/30 LDPE- 28 coated co-extruded PP
Note: The potential list is extensive, but this is an indication of therange of specifications currently in use.
Horizontal Flow Wrap
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Horizontal Flow Wrap
Gas replacement by continuous flow of gas from
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Gas replacement by continuous flow of gas from
a tube situated close to the seal area
Typical products: hard cheese, baked products,
produce.
Speeds: typically 50- 90 packs per min Manufacturers: Hayssen, Ilapak, Rose Forgrove,
PFM
Variations: bottom film feed, tear tape, resealfacility
Vertical form-fill-seal.
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Gas displacement from tube adjacent to the seal
Typical products: snacks, salads, grated cheese
Speeds; up to 85/min Manufacturers: Sandiacre, Woodman, Rovema,
Blueprint
Machines include integral weigher Variations: tube diam. to suit product, resealfacility
Thermoform-fill-seal
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Bulk gas packs
Flexible Materials
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Flexible Materials
LDPE/PA (nylon)/LDPE PA (nylon)/ EVHOH/MDPE
LDPE/EVOH/LDPE
Note: The potential list is extensive, but this is an indicationof the range of specifications currently in use.
Thermoform-fill-seal
Gas replacement by evacuation within the vacuum
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Gas replacement by evacuation within the vacuum
chamber Typical products: meat, bacon, fish, cooked
meats, pizza
Speeds: from 5/min semi-auto to 80/min fullyautomatic
Manufacturers: Multivac, Mecaplastic, etc
Variations: several methods of reseal and specialapplication packs
Rigid and bulk pack fill and seal
Gas replacement by evacuation
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System used widely for mother
packs
Typical products: powders,
meat, cuts, and products
packed in rigid packs
Speeds dependant on
application
Variations: packing of still drinks
Chicken : Master Pack Tote
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Marketing Requirements
Appearance
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Appearance
Construction Graphics
Stiffness
Economics
Safety
Environmental
MAP in practise
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Regulations
USDA and FSIS
FSIS is the USDA public health regulatory agency
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FSIS is the USDA public health regulatory agency
responsible for the administration of laws andregulations
Under the Federal Meat Inspection Act (FMIA),
FSIS is responsible for determining the efficacyand suitability of food ingredients and additives in
meat products as well as prescribing safe
conditions of use.
USDA1
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http://www.cfsan.fda.gov/guidance.html,(Search for - Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (October 26, 1998)
,in Food and color additives category )
2
EU Directives
MAP gases are classed as food additives undert A t th Di ti f f d dditi
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two Acts, the Directive of food additives(89/107/EEC) and the Directive of the use of foodadditives other than colours or sweeteners(95/2/EC).
The main legislation covering the labelling,presentation and advertising of food is EUDirective 2001/13/EC, European Communities(Labelling, Presentation and Advertising of
Foodstuffs) Regulations 2002 (SI 483/2002) andEU Directive 2003/89/EC.
EU Regulations
http://www.packaginglaw.com/index news.c
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p p g g _
fm?ID=179 http://europa.eu.int/comm/food/fs/sc/scf/out
112_en.pdf
Carbon Dioxide
10%
Imagine again
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Oxygen~ 0% Nitrogen90%
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The answer is
Our food will !
YES
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Remember !
MAP
Can Cant
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- Increase Shelf - life- Slow Microbial Growth
- Maintain Nutritional
Quality
- Slow Browning
- Sub for Temp Control- Stop Microbial Growth
- Improve Quality
MAP is not a cure-all!
It is not the answer to all food packaging problems
MAP will generally benefit food and its acceptable shelf
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MAP will generally benefit food and it s acceptable shelf-life but this is also influenced by
the original quality of the food being packed
conditions under which the food is stored
It does not mean temperature controls can berelaxed
It must be used in conjunction with other preservationtechniques
Conclusion
For successful MAP we need
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- Thorough understanding of requirement anddesired result
- Matching requirements to properties.
- Selecting the proper package
- Designing the proper package
- Quality and testing
References
Peter Wareing(2004),Introduction to modified atmosphere packaging, Leatherhead Food International.
Mrs. M.C. Dordi, Deputy Director,J.F.DCunha,(1998), New Trends Section II A,C. Modern Food Packaging
Brian P. F. Day(2006), Packaging its vital role in the food industry , Food Science Australia, 7 Sept.2006
Introduction to modified atmospheric packaging addington: hendley
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Introduction to modified atmospheric packaging, addington: hendley
Charles F., Guillaume, C., Sanchez, J., Gontard N.,(2004), Modified atmosphere packaging (MAP) of fresh products, research unitAgro-polymer Engineering and emergentTechnologies ,University Montpellier II, ENSAM, INRA, CIRAD( France)
Dr. Faith OZOGUL(2004), Significance of modified atmosphere packaging (MAP) and vacuum packaging (VP) to seafood safety and human health, Cukurova University,
Faculty of Fisheries. Polfood project workshop, 22-23 April, 2004 in crasow.
Beth Mitcham, Modified and Controlled atmosphere during transit and storage, Department of plant Sciences, Postharvest Technology Center. UC Davis
Per Vceggemose Nielsen, Food Quality and Safety needs food safety aspects, Center for Microbial Biotechnology Bio Centrum DTU, Technical University of Denmark
Postharvest Technology of horticulture crops(2008), Modified Atmosphere packaging, JSB Group ,LLC, 18th June,2008
Graham C Fletcher, Modified atmosphere Packaging of seafood, New Zealand Institute for Crop & Food Research Ltd.
Packaging International, Apr, 98, An Update on Modified Atmosphere Packaging of Fresh Produce
Principles and Applications of Modified Atmosphere Packaging of Foods by B. A. Blakistone
Modified Atmosphere Packaging of Food by B. Ooraikul, M. E. Stiles
http://www.cryovac-retailpartners.com/eu/en/products/food/bdf_rmeals.htm
http://www.eufic.org/page/en/faqid/what-is-modified-atmosphere-packaging-map/
http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7120.1.pdf
http://www.cfsan.fda.gov/guidance.html
www.iip-in.com/foodservice/24_modified.pdf
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