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ATMOSPHERE MANIPULATION INSIDE THE PACKAGE

ATMOSPHERE MANIPULATION INSIDE THE PACKAGE. THE TYPES OF ATMOSPHERE MANIPULATION INSIDE THE PACKAGE. are Controlled Atmosphere Packaging (CAP) Modified Atmosphere Packaging (MAP) Vacuum Packaging. CONTROLLED ATMOSPHERE PACKAGING (CAP).

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ATMOSPHERE MANIPULATION INSIDE THE PACKAGE

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  1. ATMOSPHERE MANIPULATION INSIDE THE PACKAGE YHA_ITP

  2. THE TYPES OFATMOSPHERE MANIPULATION INSIDE THE PACKAGE are Controlled Atmosphere Packaging (CAP) Modified Atmosphere Packaging (MAP) Vacuum Packaging YHA_ITP

  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 YHA_ITP

  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 YHA_ITP

  5. 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 YHA_ITP

  6. Inert Gas PackagingCAP ≠ Inert Packaging In inert packaging: Oxygen in the environment surrounding nonrespiring foods is removed and replaced by an inert gas such as nitrogen YHA_ITP

  7. Inert gas packaging is often applied to longterm storage of dry powder products: • Instant coffee • Soft cookies • Dry milk  to retard oxidation YHA_ITP

  8. MODIFIED ATMOSPHERE PACKAGING (MAP)  The initial application of an atmosphere other than air with no further control of the atmosphere YHA_ITP

  9. MAP and CAP is called also GAS FLUSHING  Insertion of gases to replace atmosphere inside the package YHA_ITP

  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 orinert atmosphere • Quantities of fresh vegetables and fruits are transported under modified atmosphere condition YHA_ITP

  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 YHA_ITP

  12. In Canada: • bakeries employ CAP • retail chain uses MA packaging for meatsand seafoods YHA_ITP

  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 YHA_ITP

  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) YHA_ITP

  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 YHA_ITP

  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 YHA_ITP

  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 YHA_ITP

  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 YHA_ITP

  19. 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 YHA_ITP

  20. Example : with 20% CO2 Storage life: 2 times in room temperature 4 times in refrigerated temperature YHA_ITP

  21. 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 YHA_ITP

  22. MAP/CAP for red meat O2 : 60% - 80% CO2 : 20% - 40% YHA_ITP

  23. MAP/CAP for bread and related products O2 < 1% CO2 > 20% Storage life Bread: 4 weeks Cookies :6 months YHA_ITP

  24. Other application MAP/CAP Pasta :CO2 20% N2 70% Pizza :CO2 50% N2 50% Sandwich :CO2 80% N2 20% Storage life : 4 weeks Storage life : 3 weeks Storage life : 3 weeks (+refrigeration) YHA_ITP

  25. Recommended conditions of MAP/CAP YHA_ITP

  26. VACUUM PACKAGING YHA_ITP

  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 YHA_ITP

  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 YHA_ITP

  29. 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 YHA_ITP

  30. Product packed with vacuum packaging • Meat • Poultry • Processed food • Fish • Cheese • Coffee • Cut vegetables Storage life: 2 -3 times 21 days at low temperature 6 months at freezing temperature YHA_ITP

  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 YHA_ITP

  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 YHA_ITP

  33. THANK YOU YHA_ITP

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