Modified Atmosphere Packaging Of Food

Author : B. Blakistone
Publisher : Springer Science & Business Media
Page : 306 pages
File Size : 50,6 Mb
Release : 2013-12-14
Category : Technology & Engineering
ISBN : 9781475762525

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Principles and Applications of Modified Atmosphere Packaging of Foods by B. Blakistone Pdf

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.

Author : Dong Sun Lee
Publisher : John Wiley & Sons
Page : 448 pages
File Size : 55,7 Mb
Release : 2021-02-16
Category : Technology & Engineering
ISBN : 9781119530763

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Modified Atmosphere Packaging of Foods by Dong Sun Lee Pdf

A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply. With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP – from its scientific background to its practical application Information on how specific MAP products may be developed according to their particular engineering principles Coverage of the related active and intelligent packaging techniques Discussion of relevant food safety issues and regulations Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

Author : R. T. Parry
Publisher : Springer Science & Business Media
Page : 317 pages
File Size : 52,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521372

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Principles and Applications of Modified Atmosphere Packaging of Foods by R. T. Parry Pdf

Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades. Bulk modified atmosphere packs have been an accepted form of packaging for meat and poultry in the USA since the early 1970s, but MAP is only now of being widely adopted. Today there is a substantial wholesale on the verge market for bulk packaged fresh vegetables and fruit, and the most significant retail MAP products are fresh pasta, pre-cooked poultry and sausage, and biscuits (a unique American product). The United Kingdom is the biggest single market for the modified atmosphere packaging of fresh chilled food products, accounting for about half of the total European market. A further quarter is represented by France. The success of MAP in both the British and French markets can be attributed to the large, highly sophisticated food retailing multiples and dense populations existing in both countries.

Author : Ooraikul
Publisher : Springer Science & Business Media
Page : 305 pages
File Size : 44,5 Mb
Release : 2013-03-11
Category : Technology & Engineering
ISBN : 9781461521174

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Modified Atmosphere Packaging of Food by Ooraikul Pdf

At the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989). Among the "Top 10" innovations, controlled atmosphere packaging (CAP) for fruits and vegetables was listed 5th in order of importance. Of course, CAP is a forerunner of MAP (modified atmosphere packaging) in which a variety of food products are packaged under selective mixtures of atmospheric gases, but without the on-going maintenance (control) of the gas mixture. Development of packaging systems and films that are selectively permeable to specific gases has been the key element in the commercialization of controlled and modified atmosphere packaging of foods. It may not be far from the truth to say that since then there has been an explosion of activities around MAP/CAP, especially in research and development into various aspects of this technology. The application of MAP to some bakery products, fresh fruits and salads and fresh meats and meat products has reached a significant level both in Europe and North America. The increasing consumer demand for fresh or near-fresh products and convenient, microwavable foods has added impetus to the growth of MAP/CAP technology. It is, therefore, timely that a comprehensive book that provides scientific background and practical applications of the technology should be written.

Author : Barbara A. Blakistone
Publisher : Springer Science & Business Media
Page : 305 pages
File Size : 53,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461560975

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Principles and Applications of Modified Atmosphere Packaging of Foods by Barbara A. Blakistone Pdf

Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.

Author : Ioannis Arvanitoyannis
Publisher : CRC Press
Page : 826 pages
File Size : 47,7 Mb
Release : 2012-06-12
Category : Technology & Engineering
ISBN : 9781439800454

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Modified Atmosphere and Active Packaging Technologies by Ioannis Arvanitoyannis Pdf

Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies

Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 44,6 Mb
Release : 2010-12-30
Category : Technology & Engineering
ISBN : 9780470959107

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables by Aaron L. Brody,Hong Zhuang,Jung H. Han Pdf

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Author : Ooraikul
Publisher : Unknown
Page : 314 pages
File Size : 55,7 Mb
Release : 2014-01-15
Category : Electronic
ISBN : 1461521181

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Modified Atmosphere Packaging of Food by Ooraikul Pdf

Author : Richard Coles,Derek McDowell,Mark J. Kirwan
Publisher : CRC Press
Page : 370 pages
File Size : 54,7 Mb
Release : 2003-08-15
Category : Technology & Engineering
ISBN : 084939788X

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Food Packaging Technology by Richard Coles,Derek McDowell,Mark J. Kirwan Pdf

The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.

Author : Jeffrey M. Farber,Karen Dodds
Publisher : Routledge
Page : 475 pages
File Size : 50,9 Mb
Release : 2018-12-19
Category : Technology & Engineering
ISBN : 9781351421768

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Principles of Modified-Atmosphere and Sous Vide Product Packaging by Jeffrey M. Farber,Karen Dodds Pdf

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.

Author : G. W. Gould
Publisher : Springer Science & Business Media
Page : 343 pages
File Size : 46,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521051

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New Methods of Food Preservation by G. W. Gould Pdf

Author : Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
Publisher : Springer Nature
Page : 754 pages
File Size : 45,7 Mb
Release : 2020-05-28
Category : Technology & Engineering
ISBN : 9783030426606

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Food Safety Engineering by Ali Demirci,Hao Feng,Kathiravan Krishnamurthy Pdf

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Author : Elhadi M. Yahia
Publisher : CRC Press
Page : 608 pages
File Size : 53,5 Mb
Release : 2009-03-11
Category : Technology & Engineering
ISBN : 1420069586

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Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities by Elhadi M. Yahia Pdf

Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have put the spotlight on these centuries-old technologies. Yet until now, there have been very few current resources available, and none have covered all aspects. Provides extensive background on the theory and application of modified and controlled atmospheres Written by top international experts in research and industry, Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities explores the science and application of the modified atmosphere (MA) and the controlled atmosphere (CA). It covers all technological applications, including storage, transport, and packaging for all fruits, vegetables, and ornamentals of temperate, subtropical, and tropical origin. Tracing the historical developments of these technologies, it provides information on the ideal conditions to be used for many horticultural commodities. It also outlines the effects of MA and CA on the physiology and biochemistry of these commodities as well as on their flavor and quality. Providing the most comprehensive resource on all basic and applied aspects of these technologies, the text also reviews the vast amount of literature already written on this topic. This extensive work captures, for the first time, the entire subject of MA and CA, presenting a complete review of the technological aspects of this important development in food safety and preservation.

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 55,6 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Achilleas Bouletis,Ioannis Arvanitoyannis,Dimitrios Ntionias
Publisher : Springer
Page : 88 pages
File Size : 48,6 Mb
Release : 2014-11-19
Category : Technology & Engineering
ISBN : 9783319102320

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Application of Modified Atmosphere Packaging on Quality of Selected Vegetables by Achilleas Bouletis,Ioannis Arvanitoyannis,Dimitrios Ntionias Pdf

This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are mentioned, followed by a definition of modified atmosphere packaging. The referred vegetables are categorized into 10 categories: roots, tubers, leafy vegetables, fruits-vegetables, bulbs, stems and shoots, flowers, seeds, fungi and other. The effect of selected MAP applications on the shelf life of the vegetables is also highlighted. Along with atmosphere modification, several storage parameters such as temperature, several pretreatments, film permeability or light and dark storage conditions are studied and their interaction on the quality of the product is also taken under consideration. The increasing demand for healthier and “safer” foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no sacrifice on nutritional value and without the presence of additives. MAP is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully.