How does modified atmosphere packaging (MAP) work?
The concept of modified atmosphere packaging for packaged goods includes the modified atmosphere of a food product by vacuum, gas pressure or controlled permeability of the package. With this method, chemical, enzymatic and microbial activities are controlled, so that important risks that may occur are avoided or reduced.
In other words, packaging by the MAP method means entering the atmosphere in an envelope (or package) of food with a special combination of carbon dioxide, nitrogen and oxygen.
This preservation method enables the fresh quality of food products without heat and chemical treatment used by competitive preservation techniques such as canning, freezing, drying and other processes.
MAP techniques are currently used in a wide range of fresh or chilled foods, including semi-cooked foods, fish, fresh pasta, fruit and vegetables. Recently, it has been used for coffee, tea, ready meals and bakery products.