controlled and modified atmosphere packaging 1

8/10/2019 Controlled and Modified Atmosphere Packaging 1

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FOOD PACKAGING FUNCTIONS

Physical protection Barrier protection Containment or agglomeration Information transmission Marketing Security Convenience Portion control


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THE TWO TYPES OFATMOSPHERE MANIPULATION INSIDE

THE PACKAGEare

1. Controlled Atmosphere Packaging (CAP)2. Modified Atmosphere Packaging (MAP)


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History of MAP/CAP

In 1930s and 1940s fresh apples and pearwere placed in enclosed warehouses

The natural respiration of the fruit reduced theoxygen and increased the carbon dioxide within the warehouse sufficiently tosignificantly slow respiration

Apples could be consumed as long as sixmonths after the original harvest (about doublethe normal cold storage shelf life)


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In 1950s and 1960s scientist from WhirlpoolCorporation developed a method to control theatmosphere surrounding meat, fruit, and vegetableproducts under refrigerated conditionsThe concept called TECTROL (Total EnvironmentalControl) employing a gas burner to reduce the oxygen, evolving air to the exterior to prevent oxygen extinctionand permit the use of filters and scrubbers to removeexcess carbon dioxide was implemented.


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By the mid to late 1960s hundreds ofapple and pear warehouses throughoutthe world were equipped with TECTROL system to extend the shelf life of the fruits

The TECTROL system was applied intransportation system of fruits andvegetables and became TECTROL TRANSFRESH system


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TECTROL TRANSFRESH

Use of polyethylene film liners in transportvehicles such as truck and rail cars tocontain the gas and to function to partiallycontrol the gas content

Now the TECTROL TRANSFRESHsystem is delivering bulk packages offresh vegetables to hotel, restaurant andretail outlets


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Transportation of strawberries in CO 2 enrichedatmosphere TransFresh (Tectroll) technology


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The terms controlled atmosphere (CA) andmodified atmosphere (MA) imply using anatmospheric compositions that is different fromair, but they differ in the degree of their controlof the gases concentrations .

Controlled atmosphere (CA) generally refers to

decreased O 2 and increased CO 2 concentrations,by a precise control of the gas composition.

Modified atmosphere (MA) is used when thecontrol of the storage atmosphere is not closelycontrolled, such as in plastic film packaging.


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CONTROLLED ATMOSPHEREPACKAGING (CAP)

Controlled Atmosphere Packaging refers

to system whose objective is to extendthe shelf life of food product by alteringthe gaseous environment in and aroundthe food


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A controlled atmosphere is an agricultural storagemethod. An atmosphere in which oxygen, carbon dioxideand nitrogen concentrations as well as temperature andhumidity are regulated.

Controlled atmospheres can be created either by:

Adding pure gases like carbon dioxide or nitrogenorUsing the natural effects of respiration

This is employed in case of f resh fruits, most commonlyapples and pears, where the combination of alteredatmospheric conditions and reduced temperature allowprolonged storage with only a slow loss of quality.


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The term CAP usually is applied to packaging ofrespiring food products:

Fresh meatPoultryFish

orFoods with respiring biological contaminantsuch as microorganisms


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Potential benefits of CA:

1) Retardation of ripening or senescence.2) Inhibits ethylene effects.

3) Reduction of certain physiological

disorders.4) Inhibition of pathogen growth.

5) May be used for insect control.


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Potential harmful effects of CA:

1) May cause irregular ripening after storage.2) May cause certain physiological disorders.

3) May enhance anaerobic respiration and

development of off-flavors.4) May cause susceptibility to decay.


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Inert Gas PackagingCAP Inert Packaging

In inert packaging:Oxygen in the environment surroundingnonrespiring foods is removed and replacedby an inert gas such as nitrogen


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Inert gas packaging is often applied tolongterm storage of dry powder products:

Instant coffee

Soft cookiesDry milk

to retard oxidation


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MODIFIED ATMOSPHERE PACKAGING

(MAP)

The initial application of an atmosphere other than air

with no further control of the atmosphere

The process limits microbial as well as biochemicalactivity.

This modification is performed by gas flush packaging air is removed and replaced by a controlled mixture ofgases.


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MAP and CAP

is also called

GAS FLUSHING

Insertion of gases to replace atmosphereinside the package


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Proportion of gases


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APPLICATIONIn the USA:

More than 80% of the beef is being shippedfrom meat packers to retailer in the form ofvacuum packaging of primal cuts

Almost all cured or processed meat productsare packed under either vacuum or inert atmosphere

Quantities of fresh vegetables and fruits aretransported under modified atmospherecondition


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In Canada: bakeries employ CAP

retail chain uses MA packaging for meatsand seafoods


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Principles of Preservation

To slow microbiological growths lowering temperature

To destroy microorganism application

of heatMicroorganisms slow their respiration andgrowth processes when oxygen isreduced and the respiratory gases suchas carbon dioxide are increased


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The gases used in MAP/CAP:O

2 : - preserve the red color of meat

- avoid deterioration by anaerobicmicroorganism

CO2 : - avoid the development of molds

and bacteriaN2 : - avoid rancidity

- avoid deterioration caused bymolds


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When O 2

CO 2 Respiration is slowerGrowth of microorganism is retardedFruit ripening is inhibitedLower the risk of chilling injury

Condition: lower the temperature of storagebetter the shelf life


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Example : with 20% CO 2

Storage life: 2 times in room temperature4 times in refrigerated temperature


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In meat, CO 2 affects the pH

CO 2 entering meat tissues produces acidcarbonate

Resulting in lower pH As a result the development of

microorganism is retarded or inhibitedWhen temperature is decreased the CO 2 solubility in tissues is increased


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MAP/CAP for red meat

O 2 : 60% - 80%CO 2 : 20% - 40%


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MAP/CAP for bread and related productsO 2 < 1%

CO 2 > 20%

Storage life

Bread: 4 weeksCookies :6 months


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Other application MAP/CAP

Pasta : CO 2 20%N2 70%

Pizza : CO 2 50%N2 50%

Sandwich : CO 2 80%N2 20%

Storage life : 4 weeks

Storage life : 3 weeks

Storage life : 3 weeks(+refrigeration)


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Recommended conditions of MAP/CAP

Product Temperature(oC)

O 2 (%) CO 2 (%) N 2 (%)

MeatFishPoultryCheesePastaBread

AppleBroccoliTomatoBanana

0 20 20 20 20 5

2 220 50 5

8 1212 15

30300000

2 31 23 52 5

3040300

60100

1 25 7

02 5

403070

100400

RestRestRestRest


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THERMOPLASTIC POLYMERS Nearly all packaging for this process is based on thermoplasticpolymers.

The reasons for this are that they:have greater flexibility.are light in weight.provide a gas barrier.can be sealed easily.can be printed on.resistant to physical pressures of manufacturing, distributingand retailing.good aesthetic properties;can be multi-layered with other materials to enhanceoverall properties.


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THANK YOU

controlled and modified atmosphere packaging 1

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