Modified atmosphere

About: Modified atmosphere is a research topic. Over the lifetime, 4293 publications have been published within this topic receiving 97639 citations. The topic is also known as: modified atmosphere packaging.

Modified atmosphere packaging of fruits and vegetables.

Abstract: Modified atmospheres (MA), i.e., elevated concentrations of carbon dioxide and reduced levels of oxygen and ethylene, can be useful supplements to provide optimum temperature and relative humidity in maintaining the quality of fresh fruits and vegetables after harvest. MA benefits include reduced respiration, ethylene production, and sensitivity to ethylene; retarded softening and compositional changes; alleviation of certain physiological disorders; and reduced decay. Subjecting fresh produce to too low an oxygen concentration and/or to too high a carbon dioxide level can result in MA stress, which is manifested by accelerated deterioration. Packaging fresh produce in polymeric films can result in a commodity-generated MA. Atmosphere modification within such packages depends on film permeability, commodity respiration rate and gas diffusion characteristics, and initial free volume and atmospheric composition within the package. Temperature, relative humidity, and air movement around the package can influence the permeability of the film. Temperature also affects the metabolic activity of the commodity and consequently the rate of attaining the desired MA. All these factors must be considered in developing a mathematical model for selecting the most suitable film for each commodity.

Food Packaging: Principles and Practice

Abstract: Introduction to Food Packaging Definitions Functions of Packaging Package Environments Functions/Environment Grid Packaging Innovation Finding Information Structure and Related Properties of Plastic Polymers History Factors Influencing Polymer Structures and Related Properties Edible, Biobased and Biodegradable FoodPackaging Materials Edible Packaging Materials Biobased and Biodegradable Packaging Materials Environmental Aspects Future Trends Optical, Mechanical and Barrier Properties of Thermoplastic Polymers Optical Properties Tensile Properties Bursting Strength Impact Strength Tear Strength Stiffness Crease or Flex Resistance Coefficients of Friction Blocking Orientation and Shrinkage Barrier Properties Processing and Converting of Thermoplastic Polymers Extrusion Calendering Coating and Laminating Blending Vapor Deposition Nanocomposites Orientation Cross-Linking Microperforation Injection Molding Blow Molding Thermoforming Foamed (Cellular) Plastics Paper and Paper-Based Packaging Materials Pulp Paper Paperboard Products Metal Packaging Materials Manufacture of Tinplate Manufacture of ECCS Manufacture of Aluminum Container-Making Processes Aluminum Foils and Containers Corrosion of Metal Packaging Materials Glass Packaging Materials Composition and Structure Physical Properties Manufacture Glass Container Design Closures for Glass Containers Printing Processes, Inks, Adhesives and Labeling of Packaging Materials Printing Processes Inks Adhesives Labeling Coding Food Packaging Closures and Sealing Systems Closures for Glass and Plastic Containers Heat Sealing Peelable Seals Cold Seals Deteriorative Reactions in Foods Deteriorative Reactions in Foods Rates of Deteriorative Reactions Intrinsic Factors Controlling the Rates of Deteriorative Reactions Extrinsic Factors Controlling the Rates of Deteriorative Reactions Shelf Life of Foods Definitions Shelf Life Determination Determining Shelf Life from the Product Side Predicting Microbial Shelf Life Accelerated Shelf Life Testing Determining Shelf Life from the Consumer Side Shelf Life Devices Some Cautionary Advice Aseptic Packaging of Foods Sterilization of Packaging Material Food Contact Surfaces Aseptic Packaging Systems Integrity Testing of Aseptic Packages Packaging of Microwavable Foods Basic Principles Effect of Food Product Packaging Conclusion Active and Intelligent Packaging Historical Development Definitions Active Packaging Systems Intelligent Packaging Safety and Regulatory Issues Conclusions Modified Atmosphere Packaging Principles Gases Used in Map Methods of Creating MA Conditions Equipment for MAP Packaging for MAP Applications Microbiology of MAP Safety of MAP Refrigerated, Pasteurized Foods with Extended Durability and Sous Vide Applications of MAP Packaging of Flesh Foods Red Meat Cured and Cooked Meats Poultry Seafood Packaging of Horticultural Products Postharvest Physiology Modified Atmosphere Packaging of Fresh Horticultural Produce Packaging of Horticultural Products Packaging of Dairy Products Fluid Milk Fermented Products Butter and Spreads Cheese Milk Powders Packaging of Cereals, Snack Foods and Confectionery Grains Breakfast Cereals Pastas Bakery Products Snack Foods Confectionery Packaging of Beverages Water Carbonated Soft Drinks Coffee Tea Juices Beer Wine Legislative and Safety Aspects of Food Packaging Regulatory Considerations Plastics Packaging Metal Packaging Paper Packaging Glass Packaging Taints and Off-Flavors Traceability Food Packaging and Sustainability Waste Management Options Life Cycle Assessment Packaging and Environmental Policies Packaging and Sustainability

Spoilage and shelf-life extension of fresh fish and shellfish.

Abstract: Fresh fish and shellfish are highly perishable products due to their biological composition. Under normal refrigerated storage conditions, the shelf life of these products is limited by enzymatic and microbiological spoilage. However, with increasing consumer demands for fresh products with extended shelf life and increasing energy costs associated with freezing and frozen storage, the fish-processing industry is actively seeking alternative methods of shelf life preservation and marketability of fresh, refrigerated fish and at the same time economizing on energy costs. Additional methods that could fulfill these objectives include chemical decontamination, low-dose irradiation, ultra-high pressure, and modified atmosphere packaging (MAP). This review focuses on the biochemical and microbiological composition of fresh fish/shellfish, the spoilage patterns in these products, factors influencing spoilage, and the combination treatments that can be used in conjunction with refrigeration to extend the shelf life and keeping quality of fresh fish/shellfish. The safety concerns of minimally processed/MAP fish, specifically with respect to the growth of Clostridium botulinum type E, is also addressed.