The ultimate combination for freshness. MAPAX® modifi ed atmosphere packaging.

MAPAX® Treating Food Better. 2

MAPAX® and BIOGON® are registered trademarks of the Linde Group. Table of contents Table of contents. Introduction 4 MAP benefi ts 6 MAP – Modifi ed Atmosphere Packaging 8 Packaging materials 12 Packaging machines 16 Linde: BIOGON® and gas supply 18 MAPAX® solutions 20 MAPAX® – best for meat and meat products 24 MAPAX® – best for fi sh and seafood 28 MAPAX® – best for dairy products 32 MAPAX® – best for fruits and vegetables 36 MAPAX® – best for dry foods and bakery products 40 MAPAX® – best for prepared foods and catering 44 FAQ 48 Glossary 51 Reference literature 54 3

Taking a leaf out of nature’s book, Linde Gas provides innovative solutions to seal in the natural freshness and fl avour of foodstuffs – without the use of chemical preservatives. MAP – an innovative response to food deterioration. Introduction Winning the race against time Nowadays, good food has to be healthy, minimally processed and at tractively pack aged – as consumers’ expectations from foodstuffs are con ti nuously rising. Consequently, demands on food producers and pro ducers of packaging machines and ma terials are increasing, too. The consumer of today reacts sensitively when it comes...

In the race against time, you profi t by rationalising your logistics. Even perishable products can be trans ported farther, still arriving fresh and appetising for sale over an extended period. Introduction The challenge: maintaining freshness From the very moment fruit is picked, corn is harvested or fi sh is caught, the race against time begins. From now on, natural deterioration and spoilage (internal factors like water activity, pH-value, type and quantity of product microorganisms) endanger the quality and shelf-life of the foodstuff. However, external factors (hygienic conditions while...

MAP benefi ts. A short story about long-term profi ts The success story begins with the consumers’ buying decision. Which foodstuffs do they buy and which ones do they refuse? And why? MAP individual packaging solutions are based on consumer statistics and intensive market research in order to be able to react directly to consumer preferences and buying patterns. By packaging the foodstuff in a modifi ed atmosphere, it is possible to maintain high quality and extend shelf-life by days or even weeks. Products that previously could not be stored fresh throughout the distribution chain can now be...

MAP – Modifi ed Atmosphere Packaging. Deterioration processes and appropriate gases Food is a biological, sensitive substance. Origi nal freshness and shelf-life are affected by the inherent properties of the product just as much as by external factors. Internal factors affecting quality are: – the type and quantity of microorganisms – water activity aw – pH-value – cell respiration – food composition External factors affecting the inherent quality: – temperature – hygienic conditions – gas atmosphere – processing methods MAP – Modifi ed Atmosphere Packaging Low temperatures are very important...

MAP – Modifi ed Atmosphere Packaging Low temperature is a highly effective inhibitor Temperature is one of the most important factors controlling microbiological activity. Most micro organisms multiply optimally in the 20 to 30 °C range and show reduced growth at lower temperatures. Careful temperature monitoring is there fore vital during all food handling and distribution stages. Chilling alone, however, will not solve all microbiological problems. There are some psychro philic bacteria, e.g. Pseudomonas, that multiply at relatively low temperatures. For such organisms, other defenses must...

From food preservation to the protection of natural quality Present developments are moving away from the previous preservative methods that physically or chemically alter the product toward less severe methods that leave the product unchanged. The methods that represent the ultimate attempt to protect the inherent quality of a food product range from processes such as high-pressure and microwave methods to various packaging techniques, e.g. oxygen absor ption, vacuum, sous-vide techniques and MAP. MAP is a natural shelf-life-enhancing method that is growing rapidly on an international scale....

Dr. Michael Washuettl, Head of Department of Modifi ed and Active Packaging ofi Packaging Institute Vienna, Austria MAP – Modifi ed Atmosphere Packaging MAP is used to increase the shelf-life of foodstuffs as well as to improve the quality of the packaged product. The key to this technology lies in varying the concentration of different gases (generally CO2, N2 and O2) in coordination with the respective product. The most important prerequisites for successful MAP technologies are: good original quality of the product and the raw materials, appropriate temperature control, good hygienic conditions...

Perfect food comes in perfect packaging. Tailored solutions for any kind of product Packaging materials are of decisive importance for food quality and shelf-life. Many sophisticated packaging solutions have been developed to prevent rapid deterioration caused by oxygen, light and bacteria or by foreign odour and taste substances that come into contact with the pro duct. The manufacturer of foodstuffs faced with choosing suitable packaging designs and materials has many im portant decisions to make, and also has to comply with general legal demands for packaging materials. What does the product...

Relation permeability N2 : O2 : CO2 1 : 5 : 25 Packaging materials Various material properties combined Packaging materials used with all forms of MAP foods (with the exception of fruit and vegetables) should have high barrier characteristics. Polymers used include polyester, polypropylene, polystyrene, polyvinyl chloride, nylon, ethylene vinyl acetate and ethylene vinyl alcohol polymers. These are usually laminated or coextruded with polyethylene, which comes into direct contact with the food and is the heatsealing medium. 13