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Principles and Applications of Modified Atmosphere Packaging of Foods (Paperback, Softcover reprint of the original 1st ed. 1998)
Loot Price: R1,499
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Principles and Applications of Modified Atmosphere Packaging of Foods (Paperback, Softcover reprint of the original 1st ed. 1998)
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Modified atmosphere packaging may be defined as an active packaging
method in which an altered atmosphere is created in the headspace
that retards chemical deterioration while simultaneously retarding
growth of spoilage organisms. Shelf lives of perishable products,
such as dairy products, meat, poultry, fish, fruits and vegetables,
and bakery items are limited by biochemical changes in the product
catalysed by exposure to the normal atmosphere (21 % oxygen, 78%
nitrogen and less than 0. 1 % carbon dioxide) and growth of
spoilage organisms. Modification of the atmosphere within a package
containing these products helps to better maintain the quality of
the food under longer storage conditions and retards the growth of
undesirable organisms. Of course, deterioration is also slowed by
chilling, which is required for the transport to market of highly
perishable items like meat, poultry and fish that would either
spoil or have the potential for contamination by certain food
pathogens. Chilling plus a modification of the atmosphere optimizes
the keeping quality of food. Modification of the atmosphere has
been known for over a century as a means of food preservation and
has become a very popular means of food preservation in the latter
part of the 20th century. Modified atmosphere packaging (MAP) is
practised extensively in Europe, Canada and the USo Both vacuum
packaging (rem oval of air from the package) and addition of gases
within the package are considered MAP.
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