Modified atmosphere packaging (MAPmay be defined as the enclosure of food products in gas-barrier materials in which the gaseous environment has been changed'(Young et al., 1988 Because of its substantial shelf-life extending effect, MAP has been one of the most significant and innovative growth areas in retail food packaging. The potential advantages and disadvantages of MAP have been presented by Farber (1991), Parry(1993) and Davies (1995). Whilst there is considerable information available regarding suitable gas mixtures for different food products, there is still a lack of scientific detail regarding many aspects relating to MAP. These include:

Package integrity is an essential requirement for maintaining the high quality of, for example, sterilised foods and modified atmosphere packaged foods. The increasing focus on quality assurance is putting demands on verification of food package integrity. The foremost noticeable package integrity problem is probably leaking seals, particularly with flexible plastic packages which are more prone to mechanical damage than traditional rigid metal packages. A non- destructive leak test device allowing evaluation of every container produced is. therefore, of interest to food manufacturers

Modified Atmospheric Packaging(MAP)is a precise description of this shelf- life extension technique (Bennett 1995). In the UK, MAP mainly involves the use of three gases-carbon dioxide, nitrogen and oxygen although other gases are used elsewhere. Products are packed in various combinations of these three gases depending on the physical and chemical properties of the food

Preservative packagings for fresh meats should maintain acceptable appearance odour and flavour for product, while allowing the development of desirable characteristics associated with ageing and retarding the onset of microbial spoilage(Taylor, 1985). Such effects can be achieved by packaging meats under various atmospheres of oxygen, carbon dioxide, carbon monoxide and/or nitrogen. The atmosphere within a pack may alter during storage, because of reactions between components of the atmosphere and the product, and/or because of transmission of gases into or out of the pack through the packaging

The colour stability of meat products is influenced by a large number of factors some of biochemical nature, some due to handling during slaughter and processing, and others due to packaging and storage conditions. This chapter focuses on modelling how colour shelf-life is affected by the external factors applied during packaging and storage. However, meat from different sources shows different tendencies to undergo colour deterioration and this variation in internal factors influences the developed models. Therefore some consideration will also be given to discussing how internal factors like

Package design has great significance for the success of foodstuffs nowadays. Packages are clearly an integral part of the manufacturing and distribution processes. As clothes speak for their wearers, so too packages speak for the packed food product. Packages are developed not only to make weekdays easier for the consumer, but also to make times of celebration more festive. Many food products would not be in shops and on dining tables, if they had not been packed. Nowadays packages face difficult challenges and roles. They have to create the ambience that hitherto was forged by personal service. Packages replace the salesman

Food packaging is a still growing market As a consequence, the demand to re-use post-consumer packaging materials grows as well. Recycling of packaging materials plays an increasing role in packaging, and numerous applications can already be found on the market. Ten or twenty years ago most post-consumer packaging waste was going into landfill sites or to incineration

All engineering, manufacturing, quality and sales efforts are wasted if your transport packaging fails and your customer receives a damaged product'(ISTA).! 25.1 Introduction: the supply chain for perishable foods Food is a perishable product. It is temperature-, moisture-, and time-sensitive, compared to books, automobile parts, and clothes, however they are shipped

Modified atmosphere (MA)techniques for horticultural products are based on the principle that manipulating or controlling the composition of the surrounding atmosphere affects the metabolism of the packaged product. By creating favourable conditions, quality decay of the product can be inhibited. The different MA techniques come with different levels of control to realise and/or maintain the composition of the atmosphere around the product. Passive MA packaging(MAP)

江苏食品职业技术学院：《食品化学》试題库