Modified Atmosphere Packaging, for Minimally Processed Foods
Abstract
Since its beginnings in the 1960s, the design of modified atmosphere packaging (MAP) has progressed from a trial and error process to one that is firmly based on sound phenomenological models developed with a good understanding of the underlying mechanisms. This chapter examines the equations used to quantify the physical and metabolic properties of the foods commonly packaged under modified atmosphere (MA) conditions. Next, models used to characterize the transport properties of polymeric and porous films are presented. The chapter concludes with a review of how the various models ...
Get Emerging Technologies for Food Processing, 2nd Edition now with the O’Reilly learning platform.
O’Reilly members experience books, live events, courses curated by job role, and more from O’Reilly and nearly 200 top publishers.
