Modified atmosphere/modified humidity packaging

GCS nitrogen generator for modified atmosphere packaging

Modified Atmosphere/Modified Humidity Packaging (MAP/MHP) is a technology used in the food packaging industry to extend the shelf life of perishable foods. This method involves altering the atmosphere inside the packaging to slow down the product's deterioration and spoilage. This is achieved by either lowering the amount of oxygen, increasing the amount of carbon dioxide, reducing the humidity, or a combination of these within the package. The specific gas mixture depends on the type of product being packaged and its respiration rate.

Overview

MAP/MHP works by modifying the internal atmosphere of the packaging to create an environment that is less conducive to the growth of aerobic bacteria and fungi. By reducing the amount of oxygen, the growth of aerobic organisms is slowed, which in turn slows down spoilage and degradation of the product. Increasing carbon dioxide levels can also inhibit the growth of microbes. Modified humidity packaging, on the other hand, aims to control the moisture level inside the packaging to prevent the growth of microorganisms and to maintain the product's quality.

Applications

The use of MAP/MHP is widespread in the packaging of fresh produce, meats, dairy products, and even some baked goods. Each type of food requires a specific gas mixture and humidity level to maximize shelf life while maintaining quality, taste, texture, and nutritional value.

Fresh Produce

For fresh produce, MAP can significantly extend shelf life by slowing down the process of ripening and senescence. The optimal gas mixture for fruits and vegetables varies significantly depending on the species, as each has its own respiration rate and sensitivity to gases.

Meat and Poultry

In the case of meat and poultry, reducing oxygen levels helps to prevent the growth of aerobic bacteria and the oxidation of fats, which can lead to rancidity. A higher concentration of carbon dioxide is often used to inhibit bacterial growth.

Dairy Products

For dairy products, MAP is used to extend the freshness of products like cheese and yogurt by controlling the growth of spoilage organisms.

Baked Goods

Baked goods can also benefit from MAP by reducing the oxygen level, which helps to prevent the growth of mold.

Benefits

The primary benefit of MAP/MHP is the extension of the shelf life of perishable products, which reduces food waste and allows for longer distribution channels. Additionally, by maintaining product quality, it can help manufacturers meet consumer demand for fresh, high-quality food products.

Challenges

One of the main challenges of MAP/MHP is determining the optimal gas mixture and humidity level for each product, as an incorrect balance can accelerate spoilage. Furthermore, the technology requires precise control and monitoring of gas concentrations throughout the supply chain, from packaging to retail display.

Environmental Considerations

While MAP/MHP can reduce food waste, concerns have been raised about the environmental impact of using disposable plastic packaging materials. Efforts are being made to develop more sustainable packaging solutions that can provide the same benefits without contributing to plastic pollution.

Conclusion

Modified Atmosphere/Modified Humidity Packaging represents a significant advancement in food preservation technology. By carefully controlling the atmosphere within food packaging, it is possible to extend shelf life, reduce waste, and ensure that consumers have access to fresh, high-quality products. As technology advances and more sustainable packaging materials are developed, MAP/MHP will continue to play a vital role in the global food industry.