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J. T. C. YUAN, Food Safety & Technology, American Air Liquide Corp., 5230 S. East Ave., Countryside, IL 60525 Packaging normally serves at the end of food manufacturing steps, and it is considered essential for protecting foods. Modified atmosphere packaging (MAP) has been applied successfully for the preservation of foods to extend the shelf life and improve the keeping quality. There are many good references on the MAP and related technologies. However, due to the consumers requirement for fresh, close-to-fresh, or minimally processed foods (MPF), and their demand for healthier, tasty, and especially, safer food, MAP is transformed into a new dimension. This presentation will provide a brief overview of the MAP technology and its impact on shelf-life extension. MAP will also be demonstrated as combinations with other novel technologies such as high pressure processing and irradiation, and how the processes can be applied to enhance the microbial efficacy while reducing the severity of the treatment to maintain the quality of treated foods. Case studies will be also shared with audience.
Session 57, Active packaging for non-thermal processing
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |