MAP Tray 6

MAP trays are modified atmosphere packaging (MAP) trays used in the food industry to extend the shelf life of fresh food products. These trays are typically made of plastic and have a tight seal to prevent air from entering or leaving the package. The modified atmosphere within the EVOH Barrier PP Trays typically consists of a mixture of gases such as carbon dioxide, nitrogen, and oxygen.

The MAP process involves removing the air from the package and replacing it with a modified atmosphere that is tailored to the specific product being packaged. The gas mixture is designed to slow down the rate of spoilage and extend the shelf life of the product. This is achieved by reducing the oxygen levels within the package, which helps to prevent the growth of aerobic bacteria and fungi.

PP MAP Tray are commonly used to package fresh meat, poultry, fish, and other perishable food products. They are also used to package fruits and vegetables. The trays are typically labeled with information about the product, such as the date of packaging, use-by date, and storage instructions.

MAP PP Tray is an important part of the food industry's efforts to reduce food waste and improve food safety. By extending the shelf life of perishable products, they can help to reduce the amount of food that is thrown away due to spoilage. They also help to ensure that products remain fresh and safe for consumption throughout their shelf life.

Modified atmosphere packaging(MAP Trays) is a relatively new process in current food packaging, including deoxygenation packaging and inflatable packaging.

(1) Deoxygenation packaging
①Mechanism: Deoxygenation packaging is to use vacuum after continuous nitrogen filling to remove the oxygen in the packaging container and then seal the packaging.
②Characteristics: Generally, 2%-3% of oxygen remains after treatment by this method, so it is often necessary to add a small package of deoxidizer or a deoxidizer sheet into the packaging bag. Commonly used deoxidizers are: reduced iron powder, ferrous salts, platinum membrane, glucose oxidase, ascorbic acid, oleic acid, etc.
② Application: This method is not suitable for the packaging of fresh fruits and vegetables because the packaging container is basically anaerobic.
(2) Inflatable packaging
①Mechanism: Inflatable packaging is a packaging container filled with one or several gases and then sealed and packaged. The commonly used filling gases are oxygen, nitrogen, and carbon dioxide.
②Features: It is very important to select the appropriate gas and gas composition for the packaging object. For fresh fruits and vegetables, it is necessary to reduce oxygen and suppress respiratory intensity, and also consider their tolerance to low oxygen and high carbon dioxide. It is generally believed that the composition of O22%-5% and CO23%-8% in the gas is the most Fruits and vegetables are suitable. At the same time, air-packed fresh fruit and vegetable products must be stored at an appropriate low temperature to prevent excessive breathing intensity caused by temperature rise, resulting in hypoxia and respiratory disorders.
③Application: For fresh meat and meat products, it is better to use 60% CO2 and 40% N2 inflatable packaging. Low oxygen prevents the formation of oxyhemoglobin, which helps maintain the bright red color of raw meat. At the same time, it can prevent the growth of aerobic microorganisms and the oxidative deterioration of unsaturated fatty acids in meat products. It has been verified that the ham that has passed 60% CO2 and 40% N2 inflatable packaging is better than pure vacuum packaging in terms of oil loss, degree of oxidation and change, and storage time. However, some studies also believe that trace amounts of oxygen should be retained to inhibit the reproduction of anaerobic microorganisms.