What is MAP (Modified Atmosphere Packaging)?
One of the biggest revolutions in food packaging, Modified Atmosphere Packaging (MAP), is the process of vacuuming the air inside the package where the product is located and injecting a special gas mixture (Nitrogen, Carbon Dioxide) customized for the product.
Thanks to this technology, the growth of aerobic bacteria and molds that cause food spoilage is stopped. Meat, cheese, fresh pasta, and bakery products remain fresh for weeks without the use of any preservative chemicals (additives).
Which Gases Are Used for What Purpose?
In the MAP system, the ambient air (78% Nitrogen, 21% Oxygen, 1% Argon/Carbon Dioxide) is completely changed:
- Carbon Dioxide (CO2): It is the strongest gas that prevents bacterial and fungal growth. It is heavily used in cheese and meat packaging. However, since it can dissolve in the product and shrink the package (Vacuum Effect), it is not used alone.
- Nitrogen (N2): It is a completely inert gas. It prevents Carbon Dioxide from shrinking the package. It also acts as a "cushion" in chip bags, preventing the product from breaking.
- Oxygen (O2) - Exceptional Use: Oxygen, which normally spoils food, is injected inside at a rate of 70-80% in red meat packaging. The reason is to ensure the meat maintains its "red (myoglobin)" color.
Dr Mach stands by you with our advanced MAP-supported Tray Sealer and Thermoforming machines that prevent food waste and increase your export capacity.