Advantages And Disadvantages Of Atmosphere Packaging

Introduction

MAP has the potential to increase the shelf life of a number of dairy products. These include fatfilled milk powders, cheeses and fat spreads. In general, these products spoil due to the development of oxidative rancidity in the case of powders and or the growth of micro-organisms, particularly yeasts and moulds, in the case of cheese. Whole milk powder is particularly susceptible to the development of off-flavours due to fat oxidation. Commercially the air is removed under vacuum and replaced with N2 or N2/CO2 mixes and the powder is hermetically sealed in metal cans. Due to the spray drying process air tends to be absorbed inside the powder particles and will diffuse into the container over a period of 10 days or so. This

Another active packaging technique is the use of O2 , CO2 or ethylene scavengers/emitters. Such scavengers/emitters are capable of establishing a rapid equilibrium atmosphere within hermetically sealed produce packages.

Advantages and disadvantages of Modified atmosphere packaging:

Advantages:

1. Shelf life will be increased by 50 to 400%.

2. Reduced economic losses due to longer shelf life.

3. Provides a high quality product.

4. Centralized packaging and portion control.

5. Improved presentation – clear view of product and all –around visibility.

6. Little or no need for chemical preservatives.

7. Sealed packages are barriers against product recontamination and drip from package.

8. Odorless and convenient packages.

Disadvantages:

1. Added costs for gases, packaging materials and machinery.

2. Temperature control necessary.

3. Different gas formulations for each product type.

4. Special equipment and training required.

5. Increased pack volume adversely affects transport costs and retail display