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Using CO2 Sensor for Modified Atmosphere Packaging(MAP)

Using CO2 Sensor for Modified Atmosphere Packaging(MAP)
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Using CO2 Sensor for Modified Atmosphere Packaging(MAP) - 1

Using CO2 Sensor for Modified Atmosphere Packaging (MAP)-Used in Food Storage Industry In the food storage industry, sensors are being used for process control, monitoring quality, and assessing safety. The demandfor reliable and low cost CO2 sensors is growing because carbon dioxide sensors can be used to detect CO2 levels in modified-atmosphere packages and storage structures, which are widely used in the bulk food storage, etc. In this case, NDIR carbon dioxide sensor and ultrasonic CO2 gas sensor can be selectedfor food storage industry. Generally, agriculture food needs to be deteriorated. However, it means loss of flavor, loss of color and microbial spoilage in some consumer’s viewpoint. Modified Atmosphere Packaging with CO2 sensor can help to solve this problem. Modified Atmosphere Packaging (MAP) MAP is a technique used for improving the shelf-life of fresh or minimally processed foods like meat, fish, vegetables, fruits, etc. It is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages) to slow the natural deterioration of the product. For fresh food packaging, it is to meet the market for food preservation requirements, through full filling nitrogen (N2), commonly acknowledged as an inert gas, or carbon dioxide (CO2), which can lower the pH or inhibit the growth of bacteria. This type solution can economically reduce the defective rate and reduce the return, but also allow a longer transport time, reducing the transport procedures, and other costs. CO2 Level Influence for Food Storage In food storage industry, the appropriate level of CO2 can extend the fruits and vegetables crisp, shelf life, greatly improving the quality of storage. Generally, carbon dioxide (CO2), nitrogen (N2) and oxygen (O2) are most common gases in response to the characteristics of different foods, and most of the fresh foods packaged in MAP are used with two or more inert gases. CO2 can effectively inhibit the growth of aerobic bacteria and mold, and injecting more CO2 can also extend the food preservation time. However, the food fat and water will absorb CO2, the excessive CO2 will affect the quality of food, resulting in loss of water and taste of food loss. At the same time, excessive CO2 may also affect the effect of vacuum packaging. It is recommended for 70% O2 and 30% CO2 to keep the food fresh for beef, lamb and pork, rabbit, etc. Recommend gas mixture For fresh fruits and vegetables, the recommend gas ratio is 90% N2, 5% CO2, 5% O2; Pear is very sensitive to carbon dioxide, more than 10%, will may lead to pear black heart.

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Using CO2 Sensor for Modified Atmosphere Packaging(MAP) - 2

CO2 Sensors for Food Packaging Application With good performance, both of NDIR CO2 sensor adopting non-dispersive infrared (NDIR) technology with the advantage of high stability and high accuracy and ultrasonic CO2 gas sensor adopting ultrasonic technology with no-calibration needed in life span can be used to detect CO2 concentration changes inside which are widely used in ripening room of fruit and vegetables, fresh meat and fish storage, etc. It is very important to accurately detect CO2 level to help the climate control for fresh whole food. If the detection of CO2 level is inaccurate,...

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