Engineering Science and Materials Commons^™

Review Of Challenges And Advances In Modification Of Food Package Headspace Gases, Ziynet Boz, Bruce A. Welt, Jeffrey K. Brecht, William Pelletier, Eric Mclamore, Gregory A. Kiker, Jason E. Butler

Journal of Applied Packaging Research

Modified Atmosphere Packaging (MAP) has been widely used as an effective way to preserve foods. Fresh produce, meat and meat products, seafood, and dairy products can benefit from modified gaseous atmospheres, which are usually achieved by reducing oxygen and increasing carbon dioxide concentrations, within limits, defined by product tolerances. MAP of fresh produce is particularly challenging because products are living and respiring. Respiration rates depend on several factors including temperature, oxygen, and carbon dioxide concentrations. Balancing package permeation with respiration is challenging, often due to limited selection of practical packaging materials. Failing to remain within tolerance limits of products leads …