Packaging technology has been developing and growing rapidly in recent years. Compared to conventional methods, vacuum packaging and modified atmosphere technology, the best way to preserve food products is without losing the attractiveness of packaging.
Manufacturers who are active in food hygiene technology should increasingly consider these two factors
Increase the shelf life of the product
Reduce the number of additives and replace it with the modified atmosphere packaging method
In fact, this technology is a way to get these two items that are the most important demand in the food packaging industry.
Increase the longer life of the product and the use of fewer additives
Packing machine with modified atmosphere method
A modified atmosphere packing machine is a special device that can be effective in increasing the profitability rate of food producers and suppliers.
This packaging method can help you to achieve the highest efficiency in the supply chain. You can save considerable amounts by obtaining a long-term and non-destructive shelf life in the direction of your product and not returning your product.
The modified atmosphere packaging machine is currently an innovative technology, requiring equipment for injecting nitrogen gas or using combined gases to extend the life of food products.
In addition, when you use this technology, there is no need for protection or freezing.
The modified atmosphere packaging machine is currently a unique technology.
This device, in the package, creates a space with a completely modified gaseous composition.
With this technology, you can reduce the amount of oxygen inside the package to 1% even less.
You can pack your food products without damaging the shape and composition of it with MAP method.
As a result, you can offer your food products in a completely new way and a very different market.
What is packing with modified atmosphere method?
Everyone knows that food doesn’t always stay fresh. The milk turns sour, the bread is moldy, the meat is brown and smells. Many factors cause food spoilage. Oxygen in the air can produce a process of failure called oxidation. For example, fats and oils in foods can oxidize and spoil.One of the main reasons for the deterioration of food products is the growth of microbes such as bacteria, yeasts and molds. These microbes feed and grow on food and make it deteriorate.The appearance of food products can change over time due to exposure to air. For example, fresh red meat turns brown after a while due to the chemical interaction between oxygen and pigments in its tissue.There are different ways to slow down these spoilable processes and keep food products safe from these destructive things, one of which can be refrigerator storage, because the lower the temperature, the lower the rate of growth of germs, and other methods can be used to keep together with acid, the process of cooking with salt, or adding chemical preservatives can be noticed.However, keeping food fresh as much as possible without adding additives is now considered a major challenge. sealing a film on its opening is one of the most important technologies for achieving this goal and also packaging with a mixture of natural gases with precisely controlled ratios, can significantly slow down the perishability rate by inhibiting the oxidation process and the growth of microbes.In order to pack a product with modified atmosphere method, advanced machinery is needed to send air out of the package and instead replace it with a precise gas compound and finally by sealing a film on the opening of the container we can only put our gas compound with the product inside the package and also prevent other gases in it.
The accuracy of the MAP method using Tray sealer devices
Currently, several prestigious government university centers under the support of Packen are using the machines of this company for free in their laboratory environment and are engaged in research. Our goal is to obtain valuable information from the mentioned tests and provide this information for free to manufacturers.
In the research conducted in 2018 by the professors of Bu-Ali Sina University in Hamedan- IRAN on the subject of “estimating the effect of chitosan solution, packaging with nano method and modified atmosphere method on the physical, chemical and mechanical characteristics of button mushroom during its storage” with the semi-automatic device of Packen Company was used. It brought important achievements in the field of precision implementation of the modified atmosphere method using our devices.
In this research, mushrooms that were impregnated with chitosan solution and mushrooms that were not impregnated were tested in three types of normal packaging, packaging using nano films and packaging with nano films along with the modified atmosphere method. Packages were prepared with certain percentages of gases and nano films (a capsule containing oxygen and carbon dioxide was prepared). The packages were packed in dimensions of 7*15*20 cm using a semi-automatic seal vacuum machine. Oxygen and carbon dioxide were measured every two days for ten days by a gas measuring device.
The use of nano film (due to less access to oxygen and carbon dioxide) along with the modified atmosphere method had a positive effect on the control of the mushroom respiration rate and the physical, chemical and mechanical characteristics of this product and increased the shelf life of the mushroom and preserved its characteristics.
Due to the fact that this research has been published in prestigious journals and has an ISI rating, extreme care must be taken in the conditions of the test and the materials used, and the use of high-quality and high-precision devices should be observed in this research according to the results obtained. It is possible to understand the accuracy of our machines in the implementation of the MAP method.
