Modified atmosphere: the handbook in English

What is the modified atmosphere? How must we use it in the food packaging process? How can we prevent and manage risks during its application? Which are the costs and benefits? A perfect guide for companies that use it, our first Free Press Handbook answers to all the doubts about this new powerful technology, by examining all of its applications, product by product.

This technology has proved to be one of the best choices for those who want to get a longer shelf life and a higher quality for their products. What's peculiar to the modified atmosphere is the active role of packaging in protecting food from perishing. In fact, unlike other packaging solutions, the modified atmosphere gives the user the chance to take real control of the perishing phenomena by adding an ad hoc atmosphere to the packaging, instead of simply taking the air off. The project fulfills the needs of food and distribution companies, which can benefit by the modified atmosphere. Small companies especially aim to enlarge the distribution of their local products: a lengthening of shelf life makes it possible. Retail companies are interested in this technology because, by using it, they can reorganize the fresh food compartment. That's why the modified atmosphere has drawn such an attention through years: operators want to know more about it, often wondering how to put this technology into practice, what kind of equipment is required, how to carry out a correct costs/benefits evaluation. The Handbook gives scientific information and reliable answers. Our goal is to create a valid tool for those companies that use or wish to use the modified atmosphere. The enthusiasm of the authors is supported by six advertisers, which fully represent the technical and logistic know-how at its best.Great partners for a great project: FoodPack srl; Gamma Pack spa; Nippon Gohsei Europe gmbH; PBI-Dansensor S/A; Sealed Air srl; Sirap Packaging, Sirap Group; Taghleef Industries spa

Index

WHAT IT IS AND HOW TO USE IT

1 The secrets of modified atmosphere: the essential guide

• 1.1 Technology: definition and history
• 1.2 Gases
• 1.3 Materials
• 1.4 Methods
• 1.5 Machines
• 1.6 Equipment

PREVENTING CRITICALITIES

2 HACCP in packaging and packaging distribution in MAP

• 2.1 What is HACCP
• 2.2 How to apply it to modified atmosphere:risks evaluation
• 2.3 Prevention: CCP

HOW TO PRODUCE

3 Extending shelf life thanks to special control requirements

• 3.1 What is shelf life and how to study it
• 3.2 Control requirements

CORPORATE PLANNING

• 4 Costs and benefits of modified atmosphere
• 4.1 Real costs and product shelf life: a multifactor connection
• 4.2 A conscious choice
• 4.3 Life, quality assessment and profits
• 4.4 Research planning

PRODUCTION CHAINS

5 Packaging in modified atmosphere product by product

• 5.1 Fresh red meat
• 5.2 Poultry meat
• 5.3 Ichthyic products
• 5.4 Cold meats
• 5.5 Fresh pasta
• 5.6 Bakery products
• 5.7 Diary products
• 5.8 Fruit and vegetable

IN PRACTICE

6 How to design packaging in modified atmosphere

• 6.1 Starting "check list"
• 6.2 Choice of the atmosphere
• 6.3 Choice of the material
• 6.4 Kind of packaging
• 6.5 Active packaging and MAP
• 6.6 Biodegradable materials and MAP
• 6.7 Importance of controls

 LEGISLATIVE ADDENDUM

7 Essential normative vademecum

GLOSSARY

8 Useful terms from atmosphere to shelf life

BIBLIOGRAPHY

Data sheet

Title: Modified atmosphere

Authors: L.Torri, B.Baroni, M.R.Baroni

Published: September 2009

Language: English

Pages: 72