Modified Atmosphere Packaging of Foods

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

• Preface xiii1 Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP) 11.1 Scope of Food MAP 11.2 Chemical and Physical Properties of Gases and Water Vapor Used in MAP 41.3 Gas and Vapor Properties in Terms of Food Packaging 101.4 Conclusions 172 Atmospheric Dynamics in MAP of Foods 192.1 Behavior of Gas State in Response to Environment 192.2 Transport Phenomena of Gases through Package Layer in MAP 282.3 Absorption/Evolution Phenomena of Gases in Food 342.4 Absorption/Release of Gases in Active Packaging Device 432.5 Mass Balance of Gases in MAP 493 Reactivity and Quality of Foods Interactive with MA 573.1 Food Reactivity Involving Gaseous Reactant or Product 573.2 Effect of MA on Chemical and Physical Qualities of Foods 713.3 Effect of MA on Microbiological Quality Changes 823.4 Effect of MA on Sensory Quality Changes 933.5 Conclusive Remarks 954 Packaging Design: Systematic Approach 1034.1 MAP Design of Respiring Foods 1034.2 MAP Design of Perishable Non-Respiring Foods 1294.3 MAP Design of Shelf-Stable Non-Respiring Foods 1354.4 Conclusions 1415 Active Packaging Techniques to Modify Atmosphere in Food Packages 1455.1 Introduction: Active Packaging to Modify Package Atmosphere 1455.2 Gas and Vapor Absorbers 1465.3 Gas and Vapor Releasers 1645.4 Optimized Use of Active Packaging Devices 1695.5 Conclusions 1786 Preservative Packaging Techniques to Enhance the Effectiveness of MAP 1856.1 Introduction 1856.2 Antimicrobial Packaging Combined with MAP 1866.3 Antioxidative Packaging Combined with MAP 1986.4 Other Packaging and Supplementary Tools Harmonized with MAP 2036.5 Conclusions 2077 Gas Indicators and Sensors Used for MAP 2157.1 Indicators and Sensors in MAP 2157.2 Oxygen Indicators and Sensors 2177.3 Carbon Dioxide Indicators and Sensors 2277.4 Miscellaneous Gas and Vapor Indicators and Sensors 2347.5 Prospects and Conclusive Remarks 2408 MAP Applications for Respiring Foods 2478.1 Fresh Fruits and Vegetables 2478.2 Reactive Fermented Food Products 2918.3 Live Seafood 3038.4 Conclusions 3069 MAP Applications for Non-Respiring Foods 3239.1 Introduction 3239.2 Meat and Poultry Products 3259.3 Seafood Products 3379.4 Wet Bakery and Pasta Products 3559.5 Cheese Products 3659.6 Dry Food Products 3729.7 Oxidative Liquid Foods 3829.8 Miscellaneous Perishable Products 3869.9 Conclusions 39110 Safety, Regulation and Consumer Issues 40910.1 Food Safety Issues Related with MAP 40910.2 Regulations Related with MAP 41510.3 Consumer Acceptance of MAP Food Products 41810.4 Conclusions 420References 421Index 425