MAP Technology and its Benefits for Your Packaging Operations

 

MAP or Modified Atmosphere Packaging is a widely used technique of preservation when it comes to food packaging. MAP technology like that in a tray sealing machine is gaining more and more popularity as a method of preserving freshness and lengthening the shelf life of fresh foods - fruits, vegetables, meat, dairy products and more. It is a notable method of preventing spoilage and extending the shelf life of various food products.

So what is MAP technology? 

Atmospheric air is a combination of 3 elements - N2 (79%), O2 (20.96%), CO2 (0.04%) and traces of inert gases and vapour. 

MAP packaging, sometimes known as controlled atmosphere packaging, is the method of modifying the makeup of the internal atmosphere of a package using a modified atmospherepackaging machine - usually food packages and medicines - in order to improve the shelf life of the packed products. 

This technology was developed to deal with the short shelf life of certain food products such as meat, fish, poultry and dairy in the presence of oxygen. The presence of oxygen in the packaging leads to the lipid oxidation of the food product. Oxygen contributes to the shortened shelf life of fresh produce because it leads to high respiration rates. Even microbiologically, Oxygen catalyses the growth of aerobic spoilage microorganisms.

 It is plainly obvious that a reduction in oxygen and its replacement with more suitable gases can deter or reduce oxidation reactions and microbiological spoilage.

 MAP food packaging using a MAP tray sealer generally involves the lowering of the amount of oxygen in the headspace within the package. Nitrogen - a comparatively inert gas - or carbon dioxide can be used to replace oxygen. 

The use of active techniques such as gas flushing and compensated vacuum, or passive ones like designing ‘breathable films’ can be used to achieve a stable atmosphere of gases inside the packaging. 

The different components of MAP Technology 

1.    Machine

2.    Gas mixer

3.    Gas analyser

4.    Trays

5.    Barrier film 

Why MAP Technology? 

●     Convenience

●     Quality

●     Safety

●     Availability

●     Brand image

●     Extended shelf life

●     Sensory aspects 

Advantages of MAP Technology 

●     Maintaining the quality throughout the manufacturing process (GMP) (GHP)

●     Maintaining protocols for food safety and HACCP

●     Consistent productivity with limited manpower

●     Can handle a variety of products and is capable of handling different SKU sizes 

Benefits of MAP Technology 

●     Shelf-life extension

●     Waste minimisation (profit maximisation)

●     Quality

●     Reduced need for artificial preservatives, maintaining the

●     Increased distribution possibilities 

Why maintain gas mixtures?

 

	Advantages/Benefits	Limitations	Effect on product
Carbon dioxide	•       Inhibits growth of most aerobic bacteria •       Extended shelf life	•       CO2 is readily absorbed by fats and water	•       Flavor tainting •       Drip loss
Nitrogen	•       Inert gas •       Used to exclude air/oxygen •       Used as balanced gas, maintain the %
Oxygen	•       Maintain fresh natural colour •       To maintain respiration •       To inhibit the growth of anaerobic bacteria	•       High O2 levels damage the vital cellular macromolecules, inhibiting microbial growth	•       Deterioration •       Reduced shelf life

 

How does MAP control micro-organisms?

MAP can control 4 types of micro-organisms:

•       Aerobic Microbes – require oxygen or air for respiration and growth    

•       Anaerobic Microbes - do not require oxygen or air to grow     

•       Microaerophilic Microbes – require a low level of oxygen for optimum growth

•       Facultative Anaerobic microbes - can respire and grow with/without the presence of oxygen 

MAP for shelf-life and food spoilage

•       Remain safe

•       Be certain to retain desired sensory, chemical, physical and microbiological characteristics

•       Comply with any label declaration of nutritional data when stored and handled under the recommended data 

Factors that influence shelf-life

●     Raw materials

●     Product formulation

●     Processing

●     Packaging atmosphere

●     Hygiene

●     Distribution

●     Storage

●     Consumer handling 

Nichrome’s MAP Tray Sealing Machines

●        Nichrome – Tecnovac Semiautomatic Tray sealing machine
 

●        Nichrome – Tecnovac Linear Machine model Athena

●        Nichrome – Tecnovac Dual Drive Machine model Athena

Conclusion

If you are looking for a thali packing machine , tray sealing machine, container sealing machine, nitrogen packing machine, or a food tray sealingmachine with MAP food packaging technology - aka controlled atmosphere packaging - for your fresh food business, connect with Nichrome.

Nichrome is among the leading packaging machine manufacturers, Automatic filling machine manufacturers, filling and sealing machine manufacturers and providers of integrated packaging solutions. Nichrome has an illustrious history and significant expertise in food packaging and offers the full range of VFFS (Vertical Form Fill Seal Machines), HFFS (Horizontal form fill seal machines) and automated packaging machines - including powder packaging machines, snack packaging machines, liquid packaging machines, pharmaceutical packaging machines and ready-to-eat packaging machines.

Nichrome proactively works in conjunction with its clients, helping them plan and implement the most cost-effective and dependable MAP solution for their needs. 

Visit www.nichrome.com to learn more!