Page 168 - Praxair - Specialty Gases and Equipment Reference Guide

Food

Overview

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Modified Atmosphere Packaging (MAP) Praxair’s Extendapak Gases
The use of modified atmospheres to replace air in food Product Praxair Storage
packages is applicable to many types of food. Controlling Temperature
food spoilage is complex and more than one gas may be Food Gases
appropriate for the same application. However, specific Red Meats* 14, 15, 16, 30, 32-41 °F
32, 38
(0-5 °C)
packaging conditions and shelf life extension requirements Processed 2, 12, 14, 15, 16, 32-41 °F
play a role in determining which one is most suitable for a Meats 23, 24, 26, 28, 30, (0-5 °C)
given application. 31, 32, 33, 34
Poultry 2, 12, 13, 14, 32-36 °F
Praxair’s Extendapak gases are used by food processors 15, 16 (0-2 °C)
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and packagers to extend the shelf life of their products. These Seafood 14, 15, 16, 45 32-36 °F
gases include pure nitrogen, carbon dioxide and oxygen or a (0-2 °C)
mixture of these products and function to displace unwanted Fresh Fruits 1, 44, 47, 49, 50, 41-50 °F
atmospheric gases when used in a Modified Atmosphere 51, 57, 70 (5-10 °C)
Packaging (MAP) process. Dairy Products 2, 12, 14, 15, 16, 34-37 °F
23, 24, 26, 28 (1-3 °C)
MAP represents only one aspect of what a food processor Dry and 1, 12, 16, 28 Ambient
can use to ensure that high quality and safe food reaches Dehydrated
Foods
the marketplace and, ultimately, the consumer.
Prepared Foods 12, 14, 15, 16, 24, 32-41 °F
Most importantly, MAP does not eliminate or reduce the 26, 28 (0-5 °C)
processor’s responsibility for good manufacturing practices. Bakery Products 1, 10, 12, 13, Ambient
14, 15, 16,
In fact, the opposite is true. MAP is only appropriate for plants 24, 25, 26, 27, 28
producing the cleanest of products. No gas combination in Fresh Vegetables 1, 41, 42, 47, 48, 32-41°F
the package will ever reverse a food’s poor microbial condition. 49, 50, 51, 70 (0-5°C)
At its best, MAP will only extend the keeping quality of a food.

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