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ATMOSPHERE MANIPULATION INSIDE THE PACKAGE

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THE TYPES OFATMOSPHERE MANIPULATION INSIDE

THE PACKAGEare

1. Controlled Atmosphere Packaging (CAP)

2. Modified Atmosphere Packaging (MAP)

3. Vacuum Packaging

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CONTROLLED ATMOSPHERE PACKAGING (CAP)

Controlled Atmosphere Packaging refers to system whose objective is to extend the shelf life of food product by altering the gaseous environment in and around the food

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More precise definition:

The development and maintenance of a precise combination of gases in the environment surrounding the food production throughout its shelf life

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The term CAP usually is applied to packaging of respiring food products:

Fresh meat Poultry Fish

or Foods with respiring biological contaminant

such as microorganisms

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Inert Gas PackagingCAP ≠ Inert Packaging

In inert packaging:

Oxygen in the environment surrounding nonrespiring foods is removed and replaced by an inert gas such as nitrogen

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

Instant coffee Soft cookies Dry 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

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MAP and CAP

is called also

GAS FLUSHING

Insertion of gases to replace atmosphere inside the package

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APPLICATIONIn the USA: More than 80% of the beef is being shipped

from meat packers to retailer in the form of vacuum packaging of primal cuts

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

Quantities of fresh vegetables and fruits are transported under modified atmosphere condition

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In West Europe

Dozens of meat packers and thousands of stores employ modified atmosphere to distribute retail cuts of red meat to stores and consumer

Hundred of bakeries are employing controlled atmosphere packaging to extend the distribution cycle of soft bakery products

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In Canada: bakeries employ CAP retail chain uses MA packaging for meats

and seafoods

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Principles of Preservation To slow microbiological growths

lowering temperature

To destroy microorganism application of heat

Microorganisms slow their respiration and growth processes when oxygen is reduced and the respiratory gases such as carbon dioxide are increased

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History of MAP/CAP

In 1930s and 1940s fresh apples and pear were placed in enclosed warehouses

The natural respiration of the fruit reduced the oxygen and increased the carbon dioxide within the warehouse sufficiently to significantly slow respiration

Apples could be consumed as long as six months after the original harvest (about double the normal cold storage shelf life)

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In 1950s and 1960s scientist from Whirlpool Corporation developed a method to control the atmosphere surrounding meat, fruit, and vegetable products under refrigerated conditions

The concept called TECTROL (Total Environmental Control) employing a gas burner to reduce the oxygen, evolving air to the exterior to prevent oxygen extinction and permit the use of filters and scrubbers to remove excess carbon dioxide

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

The TECTROL system was applied in transportation system of fruits and vegetables and become TECTROL – TRANSFRESH system

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TECTROL – TRANSFRESH

Use of polyethylene film liners in transport vehicles such a truck and rail cars to contain the gas and to function to partially control the gas content

Now the TECTROL – TRANSFRESH system is delivering bulk packages of fresh vegetables to hotel, restaurant and retail outlets

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The gases used in MAP/CAP:

O2 : - preserve the red color of meat

- avoid deterioration by anaerobic microorganism

CO2 : - avoid the development of molds and bacteria

N2 : - avoid rancidity

- avoid deterioration caused by molds

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When O2 ↓

CO2 ↑

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

Condition: the temperature of storage

the lower the better

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Example : with 20% CO2

Storage life: 2 times in room temperature

4 times in refrigerated temperature

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In meat, CO2 affect the pH

CO2 entering meat tissues producing acid carbonate

Resulting the lowering pH

As a result the development of microorganism is retarded or inhibited

When temperature is decreased the CO2 solubility in tissues is increased

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MAP/CAP for red meat

O2 : 60% - 80%

CO2 : 20% - 40%

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MAP/CAP for bread and related products

O2 < 1%

CO2 > 20%

Storage life

Bread: 4 weeks

Cookies :6 months

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Other application MAP/CAP

Pasta : CO2 20%

N2 70%

Pizza : CO2 50%

N2 50%

Sandwich : CO2 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)

O2 (%) CO2 (%) N2 (%)

Meat

Fish

Poultry

Cheese

Pasta

Bread

Apple

Broccoli

Tomato

Banana

0 – 2

0 – 2

0 – 2

0 – 2

0 – 5

2 – 22

0 – 5

0 – 5

8 – 12

12 – 15

30

30

0

0

0

0

2 – 3

1 – 2

3 – 5

2 – 5

30

40

30

0

60

100

1 – 2

5 – 7

0

2 – 5

40

30

70

100

40

0

Rest

Rest

Rest

Rest04/19/23 YHA_ITP

VACUUM PACKAGING

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VACUUM PACKAGING

Vacuum packaging is employed to achieved oxygen free atmosphere and to extend the refrigerated shelf life of: fresh meats processed meats

Vacuum packaging is also called

SKIN PACKAGING04/19/23 YHA_ITP

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History

During World War II latex bag was used to pack food product

Latex (rubber) packed food product tightly oxygen free

In modern time : atmosphere is by sucking

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In 1960s shrink vacuum packaging was applied to turkey and red meat by CRYOVAC

in the absence of oxygen, meat spoilage is retarded

The CRYOVAC process was applied to pack cut of beef

the bag: did not permit the passage of water vapor reduced weight loss

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Product packed with vacuum packaging Meat Poultry Processed food Fish Cheese Coffee Cut vegetables

Storage life: 2 -3 times 21 days at low temperature 6 months at freezing temperature

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Packaging material used in vacuum packaging

Nylon – polyethylene laminate

or aluminum foil

PE : - good heat seal property

- water resistant (low moisture

transmission rate)

Nylon : - give strength

- barrier to O2

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Vacuum packaging will

Avoid evaporation Avoid weight loss Avoid dryness of product Avoid fat oxidation Avoid leaching of fluid and blood Avoid freezer burn No need to treat the surface of product for

trimming

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THANK YOU

3304/19/23 YHA_ITP