1. ATMOSPHERE MANIPULATION INSIDE THE PACKAGE
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2. THE TYPES OF ATMOSPHERE MANIPULATION INSIDE THE PACKAGE
are
Controlled Atmosphere Packaging (CAP)
Modified Atmosphere Packaging (MAP)
Vacuum Packaging
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3. 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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4. 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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5. Foods with respiring biological contaminant such as microorganisms
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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6. Inert Gas Packaging CAP ≠ 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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7. 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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8. MODIFIED ATMOSPHERE PACKAGING (MAP)
 The initial application of an atmosphere other than air with no further control of the atmosphere
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9.  Insertion of gases to replace atmosphere inside the package
MAP and CAP
is called also
GAS FLUSHING
 Insertion of gases to replace atmosphere inside the package
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10. APPLICATION In 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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11. 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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12. retail chain uses MA packaging for meats and seafoods
In Canada:
bakeries employ CAP
retail chain uses MA packaging for meats and seafoods
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13. 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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14. 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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15. 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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16. 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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17. 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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18. 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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19. Growth of microorganism is retarded Fruit ripening is inhibited
When O2 ↓
CO2 ↑
Respiration is slower
Growth of microorganism is retarded
Fruit ripening is inhibited
Lower the risk of chilling injury
Condition: the temperature of storage
the lower the better
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20. Storage life: 2 times in room temperature
Example : with 20% CO2
Storage life: 2 times in room temperature
4 times in refrigerated temperature
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21. CO2 entering meat tissues  producing acid carbonate
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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22. MAP/CAP for red meat
O2 : 60% - 80%
CO2 : 20% - 40%
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23. MAP/CAP for bread and related products O2 < 1% CO2 > 20%
Storage life
Bread: 4 weeks
Cookies :6 months
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24. Other application MAP/CAP
Pasta : CO2 20%
N2 70%
Pizza : CO2 50%
N2 50%
Sandwich : CO2 80%
N %
Storage life : 4 weeks
Storage life : 3 weeks
Storage life : 3 weeks
(+refrigeration)
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25. Recommended conditions of MAP/CAP
Product
Temperature (oC)
O2 (%)
CO2 (%)
N2 (%)
Meat
Fish
Poultry
Cheese
Pasta
Bread
Apple
Broccoli
Tomato
Banana
0 – 2
0 – 5
2 – 22
8 – 12
12 – 15 30
2 – 3
1 – 2
3 – 5
2 – 5 40 60
100
5 – 7 70
Rest
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26. VACUUM PACKAGING
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27. 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 PACKAGING
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28. 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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29.  in the absence of oxygen, meat spoilage is retarded
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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30. Product packed with vacuum packaging Meat Poultry Processed food Fish
Cheese
Coffee
Cut vegetables
Storage life: times
21 days at low temperature
6 months at freezing temperature
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31. 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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32. 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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33. THANK YOU
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