Modified Atmosphere Packaging of Foods: Principles and Applications

ISBN-13: 9781119530763 / Angielski / Twarda / 2021 / 448 str.

Dong Sun Lee

Spis treści

Chapter 1: Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP)1.1. Scope of food MAP1.2. Chemical and physical properties of gases and water vapor used in MAP1.3. Gas and vapor properties in terms of food packaging1.4. ConclusionsReferencesChapter 2: Atmospheric Dynamics in MAP of Foods2.1. Behavior of gas state in response to environment2.1.1. Flexible vs. rigid package2.1.2. MA of mixed gases2.1.3. Water vapor as a member of mixed gases2.2. Transport phenomena of gases through package layer in MAP2.3. Absorption/evolution phenomena of gases in food2.3.1. Dissolution or absorption of gases in foods2.3.2. Moisture sorption/desorption onto food2.3.3. Food reactions producing and/or absorbing gases2.3.4. Transpiration: release of water vapor from respiring foods2.4. Absorption/release of gases in active packaging device2.4.1. Gas absorption of scavenger: rate and equilibrium2.4.2. Gas release from active packaging devices2.5. Mass balance of gases in MAP2.5.1. List of contributors to mass balance2.5.2. Food, headspace, packaging device, package layer and environmentReferencesChapter 3: Reactivity and Quality of Foods Interactive with MA3.1. Food reactivity involving gaseous reactant or product3.1.1. Respiration and other related physiological activities of fresh produce3.1.2. Fermentative activity, anaerobic respiration and spoilage of packaged foods3.1.3. Oxidation to absorb oxygen3.2. Effect of MA on chemical and physical qualities of foods3.3. Effect of MA on microbiological quality changes3.3.1. Spoilage microorganisms3.3.2. Probiotics or beneficial microorganisms3.4. Effect of MA on sensory quality changes3.5. Conclusive remarksReferencesChapter 4: Packaging Design: Systematic Approach4.1. MAP design of respiring foods4.1.1 The design based on steady state4.1.2. The design based on whole history of gas concentration changes4.1.3. Status of water vapor in fresh produce MAP4.1.4. MA package or container accommodating variable respiration of fresh produce4.2. MAP design of perishable non-respiring foods4.3. MAP design of shelf-stable non-respiring foods4.4. ConclusionsReferencesChapter 5: Active Packaging Techniques to Modify Atmosphere in Food Packages5.1. Introduction: active packaging to modify package atmosphere5.2. Gas and vapor absorbers5.2.1. Oxygen absorber5.2.2. Carbon dioxide absorber5.2.3. Moisture absorber5.2.4. Absorber of other volatiles5.3. Gas and vapor releasers5.3.1. Oxygen emitter5.3.2. Carbon dioxide emitter5.3.3 Releaser of other volatiles5.4. Optimized use of active packaging devices5.4.1. Combined or harmonized use of active packaging functions5.4.2. Optimized design of active MAP5.5. ConclusionsReferencesChapter 6: Preservative Packaging Techniques to Enhance the Effectiveness of MAP6.1. Introduction6.2. Antimicrobial packaging combined with MAP6.2.1. Antimicrobial packaging vs. MA in microbial inhibition6.2.2. Applications of antimicrobial packaging in combination with MAP6.3. Antioxidative packaging combined with MAP6.3.1. Antioxidant packaging vs. MA for oxidative stability of foods6.3.2. Applications of antioxidant packaging in combination with MAP6.4. Other packaging and supplementary tools harmonized with MAP6.5. ConclusionsReferencesChapter 7: Gas Indicators and Sensors Used for MAP7.1. Indicators and sensors in MAP7.2. Oxygen indicators and sensors7.2.1. Types of oxygen indicators and sensors7.2.2. Use of oxygen indicators and sensors7.3. Carbon dioxide indicators and sensors7.3.1. Types of carbon dioxide indicators and sensors7.3.2. Use of carbon dioxide indicators and sensors7.4. Miscellaneous gas and vapor indicators and sensors7.5. Conclusive remarksReferencesChapter 8: MAP Applications for Respiring Foods8.1. Fresh fruits and vegetables8.1.1. Preservation benefits provided by MAP8.1.2. Low oxygen equilibrated MAP8.1.3. High oxygen-flushed MAP8.1.4. Modified humidity MAP8.1.5. Ethylene controlled MAP8.1.6. MAP with non-conventional gases8.1.7. Fresh produce MAP combined with other supplementary means8.2. Reactive fermented food products8.2.1. Problems in packaging of reactive fermented foods8.2.2. Packaging to improve the probiotic product quality8.2.3. Packaging to resolve problem of volume expansion or pressure buildup8.3. Live seafoods8.4. ConclusionsReferencesChapter 9: MAP Applications for Non-respiring Foods9.1. Introduction9.2. Meat and poultry products9.2.1. Preservation benefits of meat and poultry products attained by MAP9.2.2. Simple O2-excluded packaging of meat and poultry products9.2.3. O2-excluded or O2-reduced high CO2 MAP of meat and poultry products9.2.4. High O2/high CO2 MAP of meat and poultry products9.2.5. MAP combined with other hurdles for meat and poultry products9.3. Seafoods9.3.1. Benefits and limitations of MAP in preservation of seafoods9.3.2. Simple O2-excluded packaging of seafoods9.3.3. High CO2 MAP with O2 exclusion or reduction for seafoods9.3.4. High O2/high CO2 MAP of seafoods9.3.5. MAP of seafoods combined with other hurdles9.4. Wet bakery and pasta products9.4.1. Spoilage of wet bakery and pasta products and their preservation benefits by MAP9.4.2. MAP applications for moist bakery products9.4.3. MAP applications for fresh and pre-cooked pasta products9.5. Cheese products9.6. Dry food products9.6.1. MAP applications for oxidative dry processed food products9.6.2. MAP applications for raw and semi-processed dry agricultural products9.7. Oxidative liquid foods9.8. Miscellaneous perishable products9.9. ConclusionsReferencesChapter 10: Safety, Regulation and Consumer Issues10.1. Food safety issues related with MAP10.2. Regulations related with MAP10.3. Consumer acceptance of MAP food products10.4. ConclusionsReferencesIndex

O autorze

Dong Sun Lee, Professor Emeritus, Kyungnam University, Changwon, South Korea.