Modified atmosphere packaging (MAP) is widely used as a technology for the preservation of both perishable and shelf-stable foods. Effective in chilled and ambient conditions alike, MAP may be employed to preserve fruits, vegetables, dry snacks, baked goods, and numerous other comestibles. MAP product design requires an essential understanding of the physical chemistry that is involved in atmospheric engineering. However, few books currently examine the topic from this standpoint.
The work will fulfill this need by taking a science-based approach to MAP, illustrating the principles at play in its development, its effect on food quality, and its industrial application. Supplementary to this, the book will also offer insights into other active packaging techniques (such as antimicrobial and antioxidant packaging) and MAP-related technologies like sensors and indicators. A final discussion around food safety and relevant regulations will conclude the text.
