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This gas mixture is a new method used in the food industry to preserve and preserve ingredients. It is of high value today and is an effective method in the natural shelf life of foods, which at the same time preserves the taste, texture, original appearance and quality of ingredients. Preserves food.
Today, MAP is the most effective way to preserve food. Liquid nitrogen or gas mixture is used in the packaging of modified materials to preserve the taste, texture and original appearance of the packaged product. MAP gas mixtures are made of N2 nitrogen. and carbon dioxide CO2 is formed, but they can contain other gases such as nitrogen oxide, argon or hydrogen. It helps. Gases can be mixed purely for any type of product or used separately. Carbon dioxide helps to inhibit microbial activity by dissolving in the liquid phase and fat of food and reducing its pH value. By penetrating biological membranes, it causes a change in permeability.
Packing with MAP gases
After placing the product in the package, the air in the package is replaced by a changed atmosphere, the methods used to change the atmosphere are:
1. Gas flushing: replaces the air inside the package with a continuous flow of gas that dilutes the air around the product before closing.
2. Vacuum: It is a process that first removes the air from the package and replaces the gas mixture with the internal air. Since almost all the air is lost, the product is less affected by the amount of oxygen remaining in the package.
Why should we use food packaging gases?
1. Increasing product packaging durability and lower cost
2. Increasing the storage of food for a few days or a few weeks
3. Ease of moving the product without change for products that spoil quickly.
4. Durability and protection of food texture, shape, freshness and taste
5. Less use of chemical food preservatives
What gases are used in the food packaging industry?
Consumption of CO2 gas or carbon dioxide in the food packaging industry
Consumption of H2 or hydrogen gas in the food packaging industry
Consumption of C2H4 or ethylene gas in the food packaging industry
Consumption of C3H8 or propane gas in the food packaging industry
Consumption of CL or chlorine gas in the food packaging industry
Consumption of O3 gas or ozone in the food packaging industry
Consumption of N2 gas or nitrogen in the food packaging industry
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