Why Controlled or Modified Atmosphere Packaging?

  • Arthur Hirsch


A 2: The package requirements are often determined by the nature of the product to be packaged. If the product is sensitive to atmospheric conditions such as oxygen, carbon dioxide, acidity, or moisture, then it is often desirable to create an artificial environment around the product, which will be maintained within the package in order to avoid changes in the quality or appearance of the product.


Shelf Life Control Atmosphere Modify Atmosphere Packaging Vacuum Packaging Fast Food Chain 
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Additional Reading

  1. Anon. 1977. Keeping oxygen out keeps color in. Modern Packaging 50 (2): 28–29.Google Scholar
  2. Anon. 1977. Vacuum packaged shredded lettuce stays fresh for 12 full days. Food Engineering 49 (4): 81–83.Google Scholar
  3. Lingle, R. 1988. CAP for US bakery products: to be or not to be? Prepared Foods 157 (3): 91–93.Google Scholar
  4. Park, C. E. et al. 1988. A survey of wet pasta packaged under a CO2: N2 (20: 80) mixture for staphylococci and their enterotoxins. Canadian Institute of Food Science and Technology 21 (1): 109–111.Google Scholar
  5. Peters, J. W. 1974. Packaging film improves shelf life, protects flavor by removing oxygen, halting oxydative changes. Food Product Development. 8 (3): 66–68.Google Scholar
  6. Rothwell, T. T. 1988. A review of current European markets for CA/MAP. Food Engineering 60 (2): 36–38.Google Scholar
  7. Segura, J. S. 1987. Controlled atmosphere keeps food fresh in Europe. Packaging 32 (3): 74–75.Google Scholar
  8. Silmard, R. E. 1988. Seafood and fish. The National Provisioner 198 (9): 13–16.Google Scholar
  9. Spaulding, M. 1988. Oxygen absorbers keep food fresher. Packaging 33 (1): 8–10.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Arthur Hirsch

There are no affiliations available

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