MAP ppt.pdf

8/9/2019 MAP ppt.pdf

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1020908A MAP

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 microorganisms 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)


Forms biofilm

Moulds

Mycelium

Not spread by contact

limited resistance


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



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.



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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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