- Your process
- Analysis & Instrumentation
- Chemical Recovery
- Cleaning, Polishing & Grinding
- Cooling of Core Hoses
- Cryogenic Preservation
- Fish Farming
- Freezing & Cooling
- Gas Installations
- Heat Treatment
Modified & Controlled Atmospheres
- Controlled Atmosphere Stunning (CAS)
- Carbon Dioxide Fertilization
- Liquid Nitrogen Dosing
- Modified Atmosphere Packaging (MAP)
- Oxygenation in Aquaculture
- Melting & Heating
- Moulding, Foaming, Forming & Extrusion
- Nitrogen in Tires
- Petrochemical Processing & Refining
- Pharma & Biotechnology
- Polyurethane Foaming
- Process Chemistry
- Pulp & Paper Making
- Vapour Emission Control
- Water Treatment
- Welding Related Processes
We have developed a range of MAPAX® solutions targeted at meeting the huge range of needs and demand for variety confronting the prepared and catered food market.
The rate of deterioration of prepared food depends on the ingredients, varying considerably from one product to another. For example, in the case of meat-based ravioli or lasagna, the meat spoils at a different rate to the pasta.
In the case of prepared foods, a major challenge lies in avoiding microbial contamination during processing. To succeed in this, manufacturers require the highest standards of hygiene and the best raw materials.
The most serious breakdown processes are caused by the growth of microorganisms, oxidation and staleness. This results in rancidity, discoloration and loss of taste. For example, when left out in the open air at 4°C to 6°C (39.2 to 42.8ºF), a fresh pizza spoils in about a week. However, in the right modified atmosphere, combining a low oxygen (O2) concentration with a high carbon dioxide (CO2) level, it can last for several weeks. In the case of pizza, the O2 concentration should be less than 1.5%.
In prepared food packages, the relationship between CO2 and nitrogen (N2) mainly depends on the product’s moisture content. However, the foodstuff’s composition is also a factor, influencing the speed of microbial growth, oxidation and enzymatic activity. The higher the water activity, the higher the concentration of CO2 required in the package.
Multi-component products are a case in point
Prepared foods can spoil very quickly in the wrong environments. This particularly applies to foods with a neutral pH value. Each prepared dish presents its own challenges, especially in the case of products with diverse and variable components (such as sandwiches, filled pasta, salads, pizza and spring rolls).
Since each ingredient has its own properties, in-depth knowledge is required to find the gas mixture that will best inhibit deterioration and maintain quality. Our MAPAX® solutions can make a valuable contribution to preserving quality and extending shelf life.
Protective atmospheres – MAP mixtures – prepared meats
Sliced cooked meat products
MAPAX gas mixture
20% CO2 and 80% N2
|20% CO2 and 80% N2|
Gas volume on weight basis
50-100ml per 100g product
|50-100ml per 100g product|
Typical shelf life
2-4 days in air 4-5 weeks with MAP
|72-4 days in air 4-5 weeks with MAP|
+4 oC to +7 oC
|+4 oC to +7 oC|
|*PVC is being replaced by APET or PS/EVOH
PVdC is being replaced by WVOH or OPA