MODIFIED ATMOSPHERE PACKAGING (MAP) DR. I MADE S. UTAMA (POSTHARVEST SPECIALIST) FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA.
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MODIFIED ATMOSPHERE MODIFIED ATMOSPHERE PACKAGING (MAP)PACKAGING (MAP)
DR. I MADE S. UTAMA(POSTHARVEST SPECIALIST)
FAKULTAS TEKNOLOGI PERTANIAN
UNIVERSITAS UDAYANA
PERTIMBANGAN FISIOLOGIS
Respirasi
C6H12O6 + O2 ------- CO2 +H20+ Energi (ATP) PANAS
OKSIGEN
Karbon dioksida
EnergiPanasATP
Air
DEFINITION• Modified atmosphere is a condition of atmosphere (normally in a package of
commodity) around the commodity that is different from that of air (78.08% N2, 20.95% O2, and 0.03% CO2).
• Usually this involves reduction of O2 and/or elevation of CO2 concentrations.• Modified atmosphere packaging (MAP) involves the exposure of produce to
the atmosphere generated in a package by the interaction of produce, the package and the external atmosphere.
• Different additives that may affect the atmosphere may be introduced into the package before it is sealed.
• The main feature distinguishing MAP from controlled atmosphere (CA) is that , in the case of MAP, active human involvement stops at the moment of sealing.
• Wide spectrum of techniques of MAP from Individual sealed packaging to the more intricate control of microorganisms in the new package of salad bar items.
• MAP is a multidisciplinary technology of maintaining freshness that utilises basic principles of chemistry, physics, plant physiology and pathology, microbiology, food science, engineering, polymer chemistry.
CO2i CO2e
O2i O2e
The MAP SystemPlastic FilmAreaVolumePermeability O2Permeability CO2thcikness
ProduceWeightOxygen uptakeCO2 Production
PRINCIPLES OF MAP
• MAP is a dynamic system during which respiration and permeation occur MAP is a dynamic system during which respiration and permeation occur simultaneously.simultaneously.
• Factor affecting both respiration and permeation must be considered when Factor affecting both respiration and permeation must be considered when designing a package.designing a package.
• Commodity mass, temperature, OCommodity mass, temperature, O22, CO, CO22, and C, and C22HH44 partial pressure and partial pressure and
stage of maturity are known to influence respiration in a package.stage of maturity are known to influence respiration in a package.
• Type, thickness, intended holes, and surface area of packaging film, as well Type, thickness, intended holes, and surface area of packaging film, as well as temperature, RH, and gradient of Oas temperature, RH, and gradient of O22 and CO and CO2 2 partial pressures across partial pressures across
the film, are known determinant of permeation.the film, are known determinant of permeation.
• Package equilibrium or steady state is defined as the point at which the Package equilibrium or steady state is defined as the point at which the commodity COcommodity CO22 production and O production and O22 consumption rates are equal to the consumption rates are equal to the
permeation rates of the respective gases through a package at a given permeation rates of the respective gases through a package at a given temperature.temperature.
• Poorly designed package will become anaerobic or develop unacceptable Poorly designed package will become anaerobic or develop unacceptable levels of COlevels of CO22 before equilibrium is achieved. before equilibrium is achieved.
Potential harmful effects
• Retardation of senescence
• Reduction of fruit sensitivity to ethylene action
• Alleviation of certain physiologiical disorders
• Directly and indirectly affect postharvest pathogens
• Useful tool for insect control in some commodities
• Initiation or aggravation of certain physiological disorders
• Irregular ripening of fruits• Off-flavor and off-odors• Susceptibility to decay
may increase • Sprouting and retardation
of periderm development are stimulated in some root and tuber vegetables, such as potatoes.
Potential benefits
Kader et al. (2002)
Disadvantages
• Reduction of weight loss, desiccation and shriveling
• Delay of ripening• Alleviation of chilling injury• Semicentralised manufacturing
option• Expanded radius of distribution
system• Reduction of labor and waste at the
retailer level• Quality advantages such as colour,
moisture, flavour and maturity retention
• Excellent branding option• Reduction of handling and
distribution of unwanted or low grade produce
• Quality advantages transferred to the consumer
• Requirement of additional investment in machinery and labor in the package line
• Risk of spoiled produce due to improper packaging of temperature abuse
• Possible occurrence of new risk of microbiological safety due to possible development of anaerobic pathogenis flora
• Plastic film may be environmentally undesirable unless effective recling is installed
• MAP technology is still unavailable for most produce
Advantages
Ben-Yehoshua et al. (1993)
MAP for fruits and vegetables• Various films have been used
for packaging F&V to minimize respiratory anaerobiosis and potential microbiological hazards
• In China and Japan sealed-packaging has become a common new technique for citrus fruit storage.
• Sealed-package of many F&V are commonly available on the shelves of supermarket.
• One of the novel approaches in MAP of F&V is the introduction of a gas mixture of desirable composition into a package before sealing.
2 40 6 8 10 12 14 16 18 20 21
2 40 6 8 10 12 14 16 18 20 21
0
2
4
6
8
10
12
14
16
18
2021
0
2
4
6
8
10
12
14
16
18
2021
Rambutan
Strawberry
Avocado
Starfruit
Green beans
'Lampung' BananaAir = 0.8
LDPE =5.0
Oxygen concentration (%)
Oxygen concentration (%)
Car
bon
diox
ide
conc
entr
atio
n (%
)
Car
bon
diox
ide
conc
entr
atio
n (%
)
Guava
CucumberKidney
bean
Eggplant
Salacca
Sweet corn
A
B
C
Modified humidity packaging
• RH in a plastic package is usually very high.• Reduction in RH to an optimal amount may be critical for
the success of MAP• Research: CaCl2, Sorbitol, NaCl, xylitol and KCl sealed
with one mature tomato fruit at 20C in simulated package for 48 days resulted in stable RH of 35, 75, 75, 80 and 85%, respectively.
• RH was a function of the ratio of chemical and fruit mass• The storage life of package red-type tomato fruit at 20C
was extended from 5 days using no pouch to 15-17 days with a pouch containing NaCl.
Interactive and microporous film
• MAP application may require packaging materials capable passing controlled quantities of water, O2, CO2, C2H4 in order to control concentration of these gases in the internal package environment and to avoid anaerobiosis.
• Emerging of a new technology “Smart packaging” or “active packaging”
• Active packaging could be the use of chemicals to absorb of gases.
• Microporous film; a) intentionally perforated with very small orifices which pass gases at a very slow rate relative to the total area, b) the perforations contain intentional additives.
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