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MAP Trays, also known as modified atmosphere packaging trays, are a type of food packaging that is designed to extend the shelf life of perishable foods. PP MAP Tray works by creating a modified atmosphere within the tray, which slows down the rate of spoilage and helps to maintain the quality of the food.
The modified atmosphere within the MAP tray is achieved by altering the balance of gases that surround the food. Typically, this involves removing some of the oxygen from the tray and replacing it with other gases, such as nitrogen or carbon dioxide. This modified atmosphere helps to inhibit the growth of microorganisms that can cause spoilage, as well as slow down the oxidation process that can cause foods to deteriorate.
EVOH High Barrier Tray is commonly used to package fresh meats, poultry, seafood, and produce, as well as prepared meals and other perishable food products. They are particularly useful for extending the shelf life of foods that are prone to spoilage, such as fresh meats and seafood.
However, it is important to note that while MAP trays can help to extend the shelf life of food products, they are not a substitute for good food handling and storage practices. MAP PP Tray should be stored in accordance with the manufacturer's instructions and used within their recommended timeframe to ensure the safety and quality of the food.
(1) Gas replacement
Use a vacuum pump to extract the air in the packaging bag or box to form a certain degree of vacuum, and then fill it with mixed fresh-keeping gas. Completing the process of gas replacement can make the residual oxygen in the package less than 1%.
(2) Gas mixing
1) CO2
Carbon dioxide inhibits most aerobic bacteria and molds. Without a doubt, carbon dioxide is the most important gas for gas conditioning in food packaging. Generally speaking, the higher the carbon dioxide concentration, the longer the perishable food will have. However, during the packaging process, fat and water easily absorb carbon dioxide, and excessive carbon dioxide concentration will also affect the taste of food, consuming the humidity and concentration of the food (called the vacuum effect). Therefore, it should be carefully considered! As for how long the shelf life and how much consumption depends on the amount of carbon dioxide. If the purpose of carbon dioxide is to inhibit the growth of bacteria and mold, a concentration of at least 20% is recommended.
2) N2
Nitrogen is an inert gas used to expel air, especially oxygen, from the package. It is also used in perishable foods as a filling gas, similar to carbon dioxide. Nitrogen reduces the vacuum effect and is also a natural part of the air.
3) O2
Oxygen is a very important gas for all living organisms and also supports the spoilage of perishable foods. It is the condition for the growth of aerobic microorganisms. In general, oxygen is not used in MAP, but in some cases quantitative oxygen yields fairly good results.
☛ It makes perishable foods look natural (the effect of freshness).
☛ It allows food to breathe, especially fruits or vegetables.
☛ It can inhibit anaerobic microorganisms in various fish and vegetables.
(three)
Packaging Materials:
— The packaging box should be made of high-barrier material, and the boxed film may vary according to the characteristics of different products
— The packaging box should be highly effective in terms of moisture permeability, oxygen permeability and light transmission;
— The common features of packaging films are anti-fogging, minimum light transmittance, and different products with different air permeability.
-Choose different characteristic films, such as the respiration of fruits and vegetables will affect the proportion of mixed gas,
- Must rely on the permeability of the barrier film to maintain the balance of the gas ratio;
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Main Product:
PVDC Shrink Bag,
PVDC Shrink Film,
Plastic Tray,
Heat Shrink Bag,
MAP Tray,
Meat Tray
