Downloaded 88 times
Uploaded byBarun Kumar Yadav
R11 modified atmospheric packeging
Barun Kumar Yadav is presenting on modified atmospheric packaging (MAP) of foods. MAP involves packaging foods in an atmosphere with a modified gas composition compared to air, such as reduced oxygen and increased carbon dioxide levels. This helps reduce the respiration and microbial growth rates of packaged foods, extending their shelf life. Common gases used in MAP include oxygen, carbon dioxide, nitrogen, and ethylene scavengers. MAP can be passive, allowing the package atmosphere to reach equilibrium through permeation and respiration, or active using technologies like oxygen scavengers or emitters to control the atmosphere.
Food◦
More Related Content
Similar to R11 modified atmospheric packeging
R11 modified atmospheric packeging
- 1. Name: Barun KumarYadav Id no.: 14AG63R011 Native place: Darbhanga (Bihar) Email:[email protected] Education: B.Tech Agricultural Engineering University of graduation: U A S bangalore Year of passing out: 2013 Job experience (if any): No Training/projects undergone: VST power tiller,Southern region Farm machinery testing and traning institute, SWCRI bellary, In plant training Mahindra excellence centre Rural agriculture work experience programme hodhanhaali karnatka Seminar on: Modified Atmospheric packaging
- 2. MODIFIED ATMOSPHERIC PACKAGINGOF FOODS DEPARTMENT OF AGRICULTURAL AND FOOD ENGINEERING IIT KHARAGPUR By 2 Barun Kumar Yadav 14AG63R11
- 3. CONTENTS Definition Purpose Principle Gases used in MAP Methods Packaging materials Machinery used in MAP Examples References 3
- 4. MAP Modifiedatmosphere packaging (MAP) is defined as ‘the packaging of a perishable product in an atmosphere which has been modified so that its composition is other than that of air’ (Hintlian & Hotchkiss, 1986). Gas exchange between the pack headspace and the external environment may also occur as a result of permeation across the package material. The gas mixture used is dependent on the type of product. The atmosphere has been changed by altering the proportions of carbon dioxide, oxygen, nitrogen, water vapour and trace gases. The gaseous atmosphere changes continuously throughout the storage period due to factors such as Respiration of the packed product, biochemical changes and the slow permeation of gases through the container. 4
- 5. Purpose of MAP Reducing respiration rate Extending shelf life Maintenance of freshness 5
- 6. Principle of MAP Modification of gas composition Reducing oxygen concentration Increasing CO₂ concentration Decrease ethylene level Adding CO 6
- 7. Gases used inMAP Oxygen 7 The reduction of surrounding oxygen can control the oxidative and browning reactions. Oxidative reactions occur in meat and fish i.e. lipid rancidity. Browning reactions are presented on the surface of fruits and vegetables. Low level of O₂ is preferred to avoid both fermentation and growth of aerobic spoilage microorganisms. Some microorganisms such as Cl. botulinum can grow in complete absence of O₂. This microbial hazard could be eliminated, if completely O₂ absence is avoided.
- 8. Carbon dioxide (CO₂) It has important bacteriostatic and fungistatic properties. It is water solute and creates carbonic acid, causing pH reduction and increasing solution acidity, which has further preservative effect. When temperature is increased gas solubility also increases. Therefore, in low temperatures, the antimicrobial activity of CO₂ increases as a result of the increased concentration. The high solubility of CO₂ can result in pack collapse due to reduction of headspace volume. 8
- 9. Nitrogen Ithas low solubility in water (0.018 g/Kg at 20°C), and it aims to prevent pack collapse. Nitrogen indirectly affects the microorganism growth in foods, which is achieved with the avoidance of aerobic bacteria growth. Carbon monoxide CO has been studied in MAP of meat. The MAP effect on myoglobin was indicated, which leads to the formation of carboxymyoglobin, a bright red pigment. The commercial use of CO is still under consideration because of its high toxicity and flammability. 9
- 10. Sulfur dioxide 10 It is antimicrobial in its non-ionized molecular form. This is achieved in low pH environments(p<4). Its fungicidal and bacteriostatic properties affect Gram(+) rods (e.g., E. coli, Pseudomonas) and Gram (+) rods (e.g., lactobacilli). In many food packages, such as fruits, sausages, juices, wines and shrimps packages, sulfur dioxide is used. Noble gases He, Ne, Ar and Xe are members of this group. Ar can replace nitrogen to fill in wine bottle neck before corking. Noble gases can extend the shelf life of fruits and vegetables. The main gas that is used in modified atmosphere packages is Ar. Ar has ability to prevent growth of m.o. in foodstuffs such as broccoli and lettuce.
- 11. 11 MAPof non-respiring foods, a high CO2 content (>20%) is used in most cases together with a low O2 content (<0.5%) and a recommended storage temperature < 5oC for the most foodstuffs. MAP of respiring foods i.e. fresh fruits and vegetables, once the atmosphere has been changed to the desired level, the respiration rate of the produce should equal the diffusion of gases across the packaging material in order to achieve an equilibrium atmosphere in the package.
- 12. Method of atmospheremodification in package foods Vacuum packaging Gas flushing Gas packaging 12 Mechanical air replacement (i) gas flushing; and (ii) compensated vacuum. Passive atmosphere modification. Active packaging that can be classified as oxygen absorbents, carbon dioxide absorbents/emitters, ethanol emitters and ethylene absorbents.
- 13. Passive atmosphere modification 13 The produce is sealed within the pack with pack flushed with required gas mix or no modification to atmosphere. Subsequent respiration of produce and gas permeability of packaging allow an equilibrium modified atmosphere to be reached. So it is also called as Equilibrium modified atmospheric packaging .
- 14. Passive MAP LowerO₂ concentration To reduce respiration rate Increase CO₂ concentration To prevent microbial growth Maintain high RH To avoid dehydration 14
- 15. Active MAP 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 deficiencies in passive MAP. 15
- 16. Active MAP Oxygen scavengers - extends shelf life - Reduce need for extremely low O₂ in MAP 16 Oxygen scavenger pouch Oxygen scavenger in crown cap
- 17. Active MAP CO₂scavengers - Reagents : Ca(OH)₂ - To avoid packaging destruction - Applications: coffee - Ca(OH)₂+CO₂ CaCO₃ + H₂O CO₂ emitters - reagents: ascorbic acid - To avoid food deterioration - Applications: meat, poultry, fish, cheese 17
- 18. Active MAP Moisture absorber Reagents – silica gel, activated carbon, zeolite, cellulose and derivatives To control excess moisture in packaged food To reduce water activity on surface of food in order to prevent growth of moulds, yeast and spoilage bacteria. Applications – meat, fish, bakery products, fruits and vegetables. 18
- 19. Active MAP Ethylenescavengers Reagents – potassium permanganate, activated carbon to prevent too fast ripening and softening. Applications – banana, apple, tomato, avocado, carrots 19
- 20. Active MAP Gas flux - Reagents - N₂ To reduce O₂ level Applications – cut salads This system is expensive and needs high barrier film. 20
- 21. Packaging materials The material that wraps the product is crucial to the success of MAP. The correct atmosphere at the start will not serve for long if the barrier material allows it to change too rapidly. The properties required in the material are such that few single film materials are completely suitable. Not a multilayer material composed of two or more co-extruded or Laminated films is required. Several factors must be taken into account in determining the combination of properties required for each specific product and market. 21
- 22. 22 The moreimportant factors are the following: 1. The type of package to be used (rigid or semi-rigid, lidded tray or flexible film pouch. 2. The barrier properties needed. It is desirable to maintain the atmosphere initially introduced into the package for as long a period as possible and to keep the gas ratios unchanged. But it is not always so. Fresh vegetable produce and fruits continue to respire, as we have seen, even when placed in a modified atmosphere, and hence they will produce changes.
- 23. 3. Mechanical strength: How resistant to puncture does the material need to be? For example are we packaging foods with sharp bones? 4. Will the product induce fogging and hence will an anti-fog coating be necessary? 5. Integrity of sealing : The better the seal, the more difficulty there will be in opening the pack. The right balance between tightness and security of the closure and the ability to peel back a lidding material must be determined. 23
- 24. 24 MACHINERY USEDIN MAP MODIFIED ATMOSPHERE PACKAGING (MAP) EQUIPMENT IS DIVIDED INTO TWO MAIN CATEGORIES: • PILLOWWRAP AND • CHAMBER PILLOW WRAP CAN BE DIVIDED INTO TWO FURTHER CATEGORIES: • HORIZONTAL • VERTICAL PROCESSING MACHINES. CHAMBER MACHINES CAN USE TWO DIFFERENT TECHNIQUES. • THERMOFORMING TECHNIQUE. • IN SECOND TECHNIQUE, READY CONTAINERS CAN BE USED FOR THE PACKAGING OF PRODUCTS (PREFORMED CONTAINER MACHINES)
- 25.
- 26. Thermo fill seal Gas replacement by evacuation within the vacuum chamber. Typical products- meat, fish, cooked meat, pizza Manufacturers- multivac, macaplastic etc. 26
- 27.
- 28.
- 29.
- 30.
- 31.
- 32.
- 33.
- 34. 34 Influence ofpackaging conditions on greening and browning on endive after 7 days of storage at 20°C
- 35. Lettuce in MAP 35 Source : http://www.packagingdigest.com/articles/200203/32.php accessed on 27/10/2014
- 36. Fresh cutfruit in MAP 36 Source : http://foodservice.treetop.com/products/product/apple-slices-4-3-lbs accessed on 26/10/2014
- 37.
- 38.
- 39. 39 Opportunities ofMAP in India: 77 MT fruits and about 150 MT vegetables , losses 22 % worth Rs 2 lakh crore per year. Seasonal Vegetables: ( like okra, brinjal, carrot, green peas, bottle gourd, tomato etc.) Perennial Vegetables: (like garlic, onion, potato etc.) Seasonal and Perennial Fruits: (like mango, orange, cheeku, grapes etc.) and perennial fruits (like banana, papaya etc.). Exports of Fresh Produce The Solution
- 40. References: 40 1.Principles and Applications of Modified Atmosphere Packaging of Foods- Edited by R. T. PARRY , Springer-science+business media, b.V ISBN 978-1- 4615-2137-2 (eBook) 2. Food preservation Techniques-Peter Zeuthen and Leif Bagh, Sarensen, CRC, Woodland Publ.Ltd. 3. Modified Atmosphere and Active Packaging Technologies, Ioannis Arvanitoyannis CRC Press 2012, Print ISBN: 978-1-4398-0044-7, eBook ISBN: 978-1-4398-0045-4. Food packaging technology edited by RICHARD COLES and MARK J. KIRWAN ,CRC, ISBN 1–84127–221–3 ,2003 by blackwell publishing ltd http://elearning.packagingconnections.com/ accessed on 20/10/2014