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.
Table of Contents:
Preface xiii
1 Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP) 1
1.1 Scope of Food MAP 1
1.2 Chemical and Physical Properties of Gases and Water Vapor Used in MAP 4
1.3 Gas and Vapor Properties in Terms of Food Packaging 10
1.4 Conclusions 17
2 Atmospheric Dynamics in MAP of Foods 19
2.1 Behavior of Gas State in Response to Environment 19
2.2 Transport Phenomena of Gases through Package Layer in MAP 28
2.3 Absorption/Evolution Phenomena of Gases in Food 34
2.4 Absorption/Release of Gases in Active Packaging Device 43
2.5 Mass Balance of Gases in MAP 49
3 Reactivity and Quality of Foods Interactive with MA 57
3.1 Food Reactivity Involving Gaseous Reactant or Product 57
3.2 Effect of MA on Chemical and Physical Qualities of Foods 71
3.3 Effect of MA on Microbiological Quality Changes 82
3.4 Effect of MA on Sensory Quality Changes 93
3.5 Conclusive Remarks 95
4 Packaging Design: Systematic Approach 103
4.1 MAP Design of Respiring Foods 103
4.2 MAP Design of Perishable Non-Respiring Foods 129
4.3 MAP Design of Shelf-Stable Non-Respiring Foods 135
4.4 Conclusions 141
5 Active Packaging Techniques to Modify Atmosphere in Food Packages 145
5.1 Introduction: Active Packaging to Modify Package Atmosphere 145
5.2 Gas and Vapor Absorbers 146
5.3 Gas and Vapor Releasers 164
5.4 Optimized Use of Active Packaging Devices 169
5.5 Conclusions 178
6 Preservative Packaging Techniques to Enhance the Effectiveness of MAP 185
6.1 Introduction 185
6.2 Antimicrobial Packaging Combined with MAP 186
6.3 Antioxidative Packaging Combined with MAP 198
6.4 Other Packaging and Supplementary Tools Harmonized with MAP 203
6.5 Conclusions 207
7 Gas Indicators and Sensors Used for MAP 215
7.1 Indicators and Sensors in MAP 215
7.2 Oxygen Indicators and Sensors 217
7.3 Carbon Dioxide Indicators and Sensors 227
7.4 Miscellaneous Gas and Vapor Indicators and Sensors 234
7.5 Prospects and Conclusive Remarks 240
8 MAP Applications for Respiring Foods 247
8.1 Fresh Fruits and Vegetables 247
8.2 Reactive Fermented Food Products 291
8.3 Live Seafood 303
8.4 Conclusions 306
9 MAP Applications for Non-Respiring Foods 323
9.1 Introduction 323
9.2 Meat and Poultry Products 325
9.3 Seafood Products 337
9.4 Wet Bakery and Pasta Products 355
9.5 Cheese Products 365
9.6 Dry Food Products 372
9.7 Oxidative Liquid Foods 382
9.8 Miscellaneous Perishable Products 386
9.9 Conclusions 391
10 Safety, Regulation and Consumer Issues 409
10.1 Food Safety Issues Related with MAP 409
10.2 Regulations Related with MAP 415
10.3 Consumer Acceptance of MAP Food Products 418
10.4 Conclusions 420
References 421
Index 425
About the Author :
Dong Sun Lee, Professor Emeritus, Kyungnam University, Changwon, South Korea.
