Modified Atmosphere Packaging
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Perishable products such as fruit and vegetables continue to metabolize after they are picked. This means that the oxygen in the atmosphere is being consumed and producing heat, carbon dioxide, moisture, and possibly ethylene gas.
This continuing ripening will eventually decompose the produce and make it unattractive and ultimately inedible. Meat spoilage by micro-organisms is also impacted by the presence of oxygen.
Importance of CO2 Monitoring in Modified Atmosphere Packaging
Shipping and storing perishable food can be a challenge to ensure the product’s integrity while in transit. Of the 4 factors to consider when transporting perishable foods – quality, temperature, relative humidity, and gas concentration - modified atmosphere packaging (MAP) and controlled atmosphere storage (CAS) can be used to reduce the oxygen gas concentration from 21% (fresh air) to under 2% which will result in approximately a 30% reduction in metabolism.
CO2Meter provides a variety of sensing technologies that measure the presence of oxygen and carbon dioxide in food processing for MAP or CAS. Learn more about modified atmosphere packaging, here.
- MAP - Modified atmosphere packaging instrumentation & control
- CAS - Controlled atmosphere during storage or shipping
- Monitor gas concentration for bagged/pierce-able packaging
- Headspace (area above the liquid) in vials during high-speed bottling
- Monitor package integrity for pill bottles
