Packaging and storage under protective gases is an important part in food production
The controlled or modified atmosphere process, known as MAP, is used both for traditional modified atmosphere packaging of food products and for displacing atmospheric oxygen in storage tanks, for example.
Protective gas packaging for food
Protective gas packaging, also known as Modified Atmosphere Packing (MAP), significantly increases the shelf life of a food product compared to packaging under air or vacuuming.
Shelf life is defined as the period of time from the manufacture of a food product to the moment it begins to lose its specific quality characteristics. Quality loss occurs as a result of physical, chemical, enzymatic or microbiological changes.
These changes are not solely dependent on the residual oxygen content in the package at the time of packaging. Rather, all factors that influence the food both before and after packaging are relevant.
Modified atmosphere
A modified atmosphere around a product offers a number of benefits, it helps among others:
– Extend shelf life and maintain quality
– Prevent rancidity and deterioration of raw materials
– Preserve flavour, aroma, texture and colour
– Reduce the use of other additives
Along with controlled temperature management and adequate hygiene, modified atmosphere packaging, inertisation and carbonisation are the methods that extend the shelf life and freshness of products.
More than mixtures of gases
Nippon Gases offers a range of gas mixtures matching many products to reduce food waste.
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