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Packaging Industries in the globalization of economies have been in line with the dynamic demands of quality standards for food packaging. This article be introduced the use of MAP for these products.

As economies globalize worldwide quality standards related to consumer products, especially with respect to safety and health are rapidly reduced under the international forefront. Nowhere is this better illustrated than in the packaging industry, especially in packaging for consumer products food (or food containers).

The types of food packaging on the chemical composition and materials and features, appearance and size of packaging containers vary according to the needs not only of one type of food product to another, but with respect to weather and logistical considerations as well. The following is a discussion of trends in food packaging in modern times with regard to requirements and the advances that have made possible. This article contains pieces of information obtained from the packaging of several publications.

Atmospheric modern packaging (MAP)

MAP is a modern packaging technique involves modifying the composition of the atmosphere inside packages of food and medicine. This is usually done through manipulation of gases and packaging conditions, including temperature and pressure within the package to increase the resistance closed to the decay products and incubation of aerobic organisms (germs). This is normally achieved in most food packages by reducing the amount of oxygen within these packages and replacing with suitable inert gases or to help stop the development of germs and caries, oxygen is usually removed and replaced with inert nitrogen or the fight against bacteria of CO2 (carbon dioxide gas). This technique has become recently the standard for food packaging for the consumer goods industry worldwide.

CAS (control atmosphere storage) has been used to provide retail food products in foreign ports since 1930. The development began with the introduction of high levels of CO2 in the load cells exploitation, especially on ships, and has since evolved into MAP.

MAP involves packaging foodstuffs in hermetically closed within atmospherically controlled environments, with the right temperature, pressure and gas mixture. There are two main types of packaging used for MAP breath and not breathe product.

Types of food

MAP is generally used for foods that are raw or who have received minimal treatment before being packaged. Examples of these types of foods are processed fruits and vegetables, meats, seafood, bakery or dairy products and cooked or cured meats. MAP is especially beneficial in the case of meat products, often improving the useful life of more than a week. The products are not products Breathing should be packed in hermetically sealed and inert, and therefore packed in high barrier material (low permeability to gas and humidity) with carbon dioxide carbon or nitrogen. Respiration products such as fruits and vegetables require interaction with the packing material, and therefore require packing material with the permeability specifically adapted so that it correlates with the breath of products, increasing the freshness and therefore life.

About the Author:

ABC Packaging Direct works with you to understand your packaging needs and develop specialty packaging solutions including food packaging, thermoformed plastic trays, stand up pouches, low melt bags, autoclave bags, plastic valve bags and VCI bags.

Article Source: ArticlesBase.com – Food Packaging for the Future; Modified Atmospheric Packaging

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