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What is the difference between Controlled atmosphere packaging CAP and Modified atmosphere packaging MAP?
Wiki User
∙ 14y ago
Reference: Food Packaging, Principles and Practice by Gordon L.Robertson
CAP is the enclosure of food in a gas impermeable package inside which the gaseous environment with respect to CO2, O2, N2, water vapor and trace gases has been changed and is selectively controlled to increase shelf life. O2 scavengers and ethylene absorbers with CO2 release agents could be classified as CAP during the early stages of the storage life of packaged product.
MAP is the enclosure of food in a package in which the athmosphere inside the package is modified so that its composition is other than that of air. Modification can be achieved by removing air and replacing it with a controlled mixture of gases. Nitrogen is frequently used in MAP to reduce the concentration of other gases in the package.
Wiki User
∙ 14y ago
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There is little difference between controlled and modified atmospheres. They both refer to atmospheres where the proportions of the normal gaseous/vapor components oxygen, nitrogen, carbon dioxide and water vapor, are modified to achieve some storage/packaging goal. This is commonly lowering the oxygen and/or increasing the carbon dioxide. All such atmospheres are modified atmospheres, they become controlled atmospheres when an attempt is made to regulate the composition of one or more of component gases.
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According to published reports, MAP extends shelf life up to 30 days and increases freezer life up to 6 months for baked goods
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What is modified atmosphere packing?
its when they insert a certain combination of gases that keep the vegetable from reacting and going bad its also used for other packaging but salad bags are most common. usually its nitrogen or carbon dioxide
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Supermarkets can't stop food from oxidizing however they can prevent it by using different methods such as using modified atmosphere packaging (MAP) or by using adding lemon juice to cut up apple chucks.
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