APPLICATIONS
Modified atmosphere packaging (MAP) extends the shelf life of perishable foods by altering the packaging atmosphere. Key gases used include carbon dioxide, which inhibits bacteria and fungi; nitrogen, which displaces oxygen to prevent spoilage and maintain package integrity; carbon monoxide, which preserves the red color of meats; argon, which maintains freshness and texture; hydrogen, used in specialized gas mixtures; helium, for leak detection; and nitrous oxide, which inhibits microbial growth. These gases help maintain food quality, freshness, and safety.
Learn more about our modified atmosphere packaging gases and services we offer.
Modified Atmosphere Packaging (MAP) is a technology used to extend the shelf life of fresh or minimally processed foods by altering the atmosphere inside the packaging. This is achieved by replacing the air with a specific mixture of gases.
Industrial gases such as carbon dioxide (CO₂), nitrogen (N₂), and oxygen (O₂) are used in MAP to slow down the growth of microorganisms, reduce oxidation, and maintain the quality and freshness of the food products.
The benefits of using MAP include extended shelf life, reduced spoilage, maintained nutritional and sensory qualities, minimized use of preservatives, and improved product safety and quality.
Carbon dioxide inhibits the growth of aerobic bacteria and molds. It is often used in MAP to extend the shelf life of perishable foods like meats, poultry, and baked goods by creating an environment that is unfavorable for microbial growth.
Nitrogen is an inert gas used to displace oxygen in the packaging. It prevents oxidation and spoilage, and helps maintain the texture and flavor of the food. Nitrogen is commonly used for packaging snacks, coffee, and dried foods.
Oxygen is used in MAP to maintain the color and freshness of certain foods, such as red meats and fresh vegetables. It helps prevent anaerobic bacterial growth and supports respiration in fresh produce.
MAP is commonly used for packaging fresh meat, poultry, seafood, fruits, vegetables, dairy products, and bakery items. Each product requires a specific gas mixture to optimize its shelf life.
Fresh Meat: High in oxygen (60-80%) to maintain color, with carbon dioxide and nitrogen. Poultry: Carbon dioxide and nitrogen to inhibit microbial growth. Seafood: Carbon dioxide and nitrogen to control bacterial growth and maintain freshness. Fruits and Vegetables: Low oxygen levels to slow respiration and ripening, with nitrogen and carbon dioxide. Bakery Products: Nitrogen to prevent mold growth and maintain freshness.
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