Modified atmosphere packaging and controlled atmosphere packaging

The manipulation of the gas atmosphere composition inside a package has been shown to maintain quality, reduce spoilage, and extend the shelf life of various types of fresh and processed foods. This chapter examines the principles and applications of modified atmosphere packaging (MAP) and controlled atmosphere packaging (CAP) in the food industry. A distinction is made between MAP, which is largely driven by the respiration rate of the produce and inpackage environmental conditions, while CAP involves a designed alteration and control of gas composition inside the package. Specific techniques such as passive MAP, package perforation, and combined atmosphere and humidity control are discussed. This chapter also covers modeling approaches and engineering design methods for predicting MAP/CAP performance. It presents recommended gas compositions and storage conditions for a variety of fresh and processed foods. Finally, it highlights the future potential of MAP/CAP technologies in improving cold chain management across food supply chains.