Abstract
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.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Additional Reading
Anon. 1977. Keeping oxygen out keeps color in. Modern Packaging 50 (2): 28–29.
Anon. 1977. Vacuum packaged shredded lettuce stays fresh for 12 full days. Food Engineering 49 (4): 81–83.
Lingle, R. 1988. CAP for US bakery products: to be or not to be? Prepared Foods 157 (3): 91–93.
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.
Peters, J. W. 1974. Packaging film improves shelf life, protects flavor by removing oxygen, halting oxydative changes. Food Product Development. 8 (3): 66–68.
Rothwell, T. T. 1988. A review of current European markets for CA/MAP. Food Engineering 60 (2): 36–38.
Segura, J. S. 1987. Controlled atmosphere keeps food fresh in Europe. Packaging 32 (3): 74–75.
Silmard, R. E. 1988. Seafood and fish. The National Provisioner 198 (9): 13–16.
Spaulding, M. 1988. Oxygen absorbers keep food fresher. Packaging 33 (1): 8–10.
Rights and permissions
Copyright information
© 1991 Springer Science+Business Media New York
About this chapter
Cite this chapter
Hirsch, A. (1991). Why Controlled or Modified Atmosphere Packaging?. In: Flexible Food Packaging. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3908-7_2
Download citation
DOI: https://doi.org/10.1007/978-1-4615-3908-7_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-442-00609-9
Online ISBN: 978-1-4615-3908-7
eBook Packages: Springer Book Archive