- Analysis & Instrumentation
- Cleaning, Polishing & Grinding
- Coating & Surface Treatment
Controlled & Modified Atmospheres
- Controlled Atmosphere Stunning (CAS)
- Liquid Nitrogen Dosing
- Modified Atmosphere Packaging (MAP)
- Oxygenation in Aquaculture
- Cutting & Joining
- Freezing & Cooling
- Inerting, Purging & Blanketing
- Melting & Heating
- Petrochemical Processing & Refining
- Pharma & Biotechnology
- Plastics & Rubber Processing
- Process Chemistry
- Water & Soil Treatment
The food industry is moving away from preservative methods that physically or chemically alter foodstuffs in favour of gentler techniques that protect the inherent quality of the food and leave the product unchanged. These alternative approaches range from high-pressure and microwave processes, to packaging techniques such as oxygen absorption, vacuum, sous-vide techniques and MAP.
MAP is a natural, shelf life enhancing method that is rapidly growing in popularity on an international scale. It often compliments other methods. The correct MAP gas mixture maintains the quality of the foodstuff by retaining the original taste, texture and appearance.
The gas atmosphere must be carefully adapted to the individual foodstuff and its properties. In the case of low fat products with a high moisture content, MAP focuses on inhibiting the growth of microorganisms in particular. However, in the case of products with a high fat content and low water activity, oxidation protection is the primary objective.
MAP gas mixtures usually consist of the normal atmospheric gases such as carbon dioxide (CO2), nitrogen (N2) and oxygen (O2). Microorganism growth can also be inhibited to a certain extent with the help of other gases such as nitrous oxide (N2O) , argon (Ar) and hydrogen (H2). Each of the gases has its own unique properties that affect its interaction with the foodstuffs. The gases can be applied individually or mixed according to specific ratios.