Explore chapters and articles related to this topic
Processing and Properties of Chitosan and/or Chitin Biocomposites for Food Packaging
Published in Sanjay Mavinkere Rangappa, Parameswaranpillai Jyotishkumar, Senthil Muthu Kumar Thiagamani, Senthilkumar Krishnasamy, Suchart Siengchin, Food Packaging, 2020
Modified atmosphere packaging (MAP) is traditionally used to preserve the freshness of products, meats and fish by controlling their biochemical metabolism, such as respiration. It was found that the combined effect of dipping in a CS solution (1 g/100 mL) and packaging under modified atmosphere (MAP, 70% CO2, 30% N2) on shelf life extension of refrigerated chicken fillets showed the best effect on microbiological (total viable counts of Pseudomonas spp., lactic acid bacteria and Enterobacteriaceae), physicochemical (headspace gas composition, pH, color and thiobarbituric acid test) and sensory (odor and taste) parameters during monitoring for up to 14 days (Latou et al., 2014).
Mass Transfer in Binary Systems without Bulk Flow: Steady-State Examples
Published in İsmail Tosun, Fundamental Mass Transfer Concepts in Engineering Applications, 2019
4.1 Modified Atmosphere Packaging (MAP) is the process of adjusting the gas composition in the headspace of food packages to prolong shelf life. The gas mixture usually consists of carbon dioxide, nitrogen, and oxygen. Meat packages, for example, contain high concentrations of carbon dioxide to prevent the growth of microorganisms by suppressing microbial activity.
Fruit and Vegetable Packhouse
Published in Guangnan Chen, Advances in Agricultural Machinery and Technologies, 2018
A controlled atmosphere (CA) involves the control of atmospheric composition in a storage room, typically decreasing oxygen to around 2% v/v and increasing carbon dioxide to 10% v/v (e.g., https://www.maxtend.com.au/). This gaseous composition results in a slowing of the physiological processes of the fruit, enabling longer storage. For example, apples are routinely stored in CA for nine months and longer. However, if oxygen levels fall too low, the fruit will develop defects, including off flavors and internal browning. Modified atmosphere packaging (MAP) involves allowing the respiration of the produce alter atmospheric composition within a container with a surface of known permeability to oxygen and carbon dioxide.
Minreview: Recent advances in the development of gaseous and dissolved oxygen sensors
Published in Instrumentation Science & Technology, 2019
Q. Wang, Jia-Ming Zhang, Shuai Li
Most food spoilage is caused by oxygen. The presence of oxygen not only makes many aerobic microorganisms grow, posing a threat to health, but also causes oxidative chemical reactions, reducing food quality, nutrition, and vitality. For drugs, hydrolysis and aerobic degradation are common, while the latter usually have a large irreversible effect. The most common solution to extending the useful life of these products is to use modified atmosphere packaging (MAP) where the package is sealed in an atmosphere of inert gas (usually nitrogen, argon, or carbon dioxide). In this case, the oxygen content of the package can be used as an indicator of the package content integrity and content quality during production, storage, distribution, and retail. Oxygen detection is also active in food safety and drug safety. Oxygen exists in various fields and plays an important role. Therefore, the detection of oxygen concentration is of great significance.