Question

Describe active versus passive modification of a package’s internal atmosphere – how do they differ? Give a brief example of each including how and when they are used.

Describe the advantages and disadvantages of MAP. Why do you feel the manufacturer in this article choose to use MAP for this pet food product?

Nitrogen (N2) and Carbon Dioxide (CO2) are two of the main gasses used in MAP. Describe applications for when they are used and include the deteriorative effects they are preventing or slowing down.

As a packaging engineer what packaging functional tests would you perform to assure the package in the article can deliver the desired shelf life? Why is the selection of packaging production equipment important in selecting a production line for MAP?

https://www.packworld.com/machinery/fillingsealing/complete-fresh-pet-food-meals-map-sups

Answer 1

Active packaging inludes some compounds inside the package or within the package which changes the surrounding of package like antimicrobial activity of cinnamaldehyde, chitosan; or oxygen scavengers like ferric. Whereas passive packaging does not include any compounds which release anything, these are stationry compounds such as thermocols for insulation etc.

Advantages of MAPs include changing the environment so as to benefit the product, such as nitrogn filling in chips package, maintaing oxygen and carbon dioxide inside a package at particular ratio so as to increase the shelf life of fruits and vegetables.

Disadvantages of MAPs are there when these are not needed, such as, for some vegetables, if carbon dioxide level increases a particular percentage then there is a result of foul smell. Also one big disadvantage is Operating Cost.

Nitrogen is an inert gas used when the food is readily oxidised. To remove the oxygen the package is flushed with nitrogen, example: Potato Chips.

Carbondioxide is used in package of vegetables, fruits or meat. In these cases, the product require oxygen to live, otherwise it will deteroit, but if excess oxygen is provided, it will overripe or oxydised and will eventually degrade (end of life). So, eMAP is used, i.e. a package containnig oxygen at (2-5)% and carbondioxide at (4-10)%. This causes the food products to go in hibernation hence, increasing the life.

Functional test :
OTR
WVTR
Antimicrobial Activity
pH
Color LAB space
Sensory Analysis

There are two types of line, vertical and horizontal. In case of standup pouches, the package filling is not possible in vertical line, it is done on horizontal or pre-formed only. So, the filling process is the selection criteria.

In the article, the manufacturer used the MAP because, the pet foods is roasted meat with some vegetables, as stated earlier to increase the life MAP is neccessary, so that the food products go in hibernation and respire low oxygen. Also, oxygen can oxidised the roasted materials. Most common way is to add preservatives, but the company said they didnt used any,, so, they had to use another which was MAP.