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Freshline® Modified Atmosphere Packaging (MAP) Gas Selector: find out your optimum gas mix

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Dried Food Products

Dried Food Products

Food items: Cocoa Powders, Coffees, Dehydrated Milk, Dried and Salted Fish, Dried and Salted Seafood, Dried Beans, Dried Cereals, Dried Colourings, Dried Flavourings, Dried Fruits, Dried Herbs, Dried Lentils, Dried Mushrooms, Dried Pasta, Dried Snack Foods, Dried Spices, Dried Vegetables, Flours, Nuts, Potato Crisps, Teas, other items

Recommended gas mixture

100% N2
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The gases and mixtures listed above are for general guidance. To identify the optimum gas for your product and process, we recommend you undertake a product trial, with the help of an Air Products MAP gas specialist. If you would like a specialist to contact you to discuss this more click here.

Storage temperature
Recommended: Ambient

Achievable shelf-life
In air: 4-8 month
In MAP: 1-2 years

Principle spoilage organisms and mechanics
Oxidative rancidity, Moisture loss or gain.

Food poisoning hazards include
Many food poisoning bacteria may survive on low aw dried foods. They will not grow on dried foods but may pose a possible food poisoning hazard upon reconstitution or when used as an ingredient in other high aw foods.

Typical MAP machines
Retail
TFFS – Thermoform-fill-seal
PTLF – Preformed tray and lidding film
HFFS – Horizontal form-fill-seal
VFFS – Vertical form-fill-seal

Typical types of package
Retail: Tray and lidding film, pillow pack

Examples of typical MAP materials
Retail
Tray:
UPVC/PE
HDPE
EPS/EVOH/PE

Lidding and/or pillow pack film:
PET/PVdC/PE
PA/PVdC/PE
PC/EVOH/EVA
MPET
MOPP
OPP/PVdC


Dried Food ProductsThe principal spoilage mechanism affecting dried foods containing a high proportion of unsaturated fatty acids, such as cereals, potato crisps, nuts, cocoa powder and dried milk, is oxidative rancidity. This damaging reaction is very effectively inhibited by MAP in N2. A gas/product ratio of 2:1 is often used. Due to the very long achievable shelf-lives in MAP for dried foods, MAP materials must have very high moisture and gas barrier properties. Metallised films possess these necessary properties. Certain dried foods, such as dried baby milk, are particularly susceptible to oxidative rancidity and residual O2 levels should be below 0.2%.

In order to achieve very low residual O2 levels, O2 scavengers may be incorporated into MA packs. These O2 scavengers may also be used for other low a w foods such as bakery products. The low aw of dried foods will prevent the growth of bacteria, yeasts and moulds. It should be noted, however, that many food poisoning bacteria may survive on dried foods, particularly herbs and spices, and may pose a hazard when subsequently reconstituted or used as an ingredient in high aw foods. Consequently, strict standards of hygiene and handling should be observed to minimise such food poisoning hazards.


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*FACT!
MAP can often provide a simple and effective method for prolonging the shelf life of dried food products. All of these items are packaged with a 100% nitrogen atmosphere.
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