Post Time: 09 April 2021
The principle of MAP is the atmosphere around the product from the natural air (i.e. oxygen-rich) to gas flushed. Nitrogen is inert and carbon dioxide is a natural bacteriostatic and controls propagation of most microorganisms.
Food MAP has increased natural shelf-life by 2 to 10 times and is no doubt an important method of food preservation today and for the future. The benefits include reduced spoilage leading to less product wastage and the improved shelf-life allows products to be readily distributed over long distances, thus increasing the variety of foods available at any one time.
MAP foods look attractive on display, thus enhancing the selling function of packaging, and the additive conscious consumer sees freshness without large quantities of chemical preservatives as a benefit.
Refer to: Gas Flushing Trays Map Machine