On the line of the quality

INFORMATION ABOUT THE PROTECTIVE ATMOSPHERE 
( MODIFIED ATMOSPHERE )

The Protective Atmosphere in the packaging of alimentary products

The elimination or the drastic reduction of the present oxygen in the alimentary packaging remarkably prolongs the shelf-life of the products.
In the "Protective Atmosphere" packaging the oxygen is substituted with an inert gas, which can be: Nitrogen, Carbon Dioxide, or their mixture. The lowest is the oxygen content inside the package, the longer is the shelf-life of the product .
The value of these surplus content should be less than 0,5%, which usually achieved by limiting:

• the variation or degradation of the color;
• the lipidic oxidation;
• the rancidity;

By this method, besides an original maintenance of the foodstuff, the organoletic characteristics of the products are also guaranteed.
So, it is essential to control the mixture of the gas and the surplus oxygen, during and after the packaging.

The origins

This technology is well known in the industrial level from 1960, but its origins can be dated back to 1930, when the fresh meats transport between Australia and New Zealand was made in "Controlled atmosphere".However, in the last few years this technology has had an important development and nowdays it is particulary used in the packaging of the following products: fresh and stuffed pasta, various kinds of cold meats, salamis, bakery products, fruits and vegetables, dried fruits, fish products, cheese, coffee, surrogates,cocoa,chocolate and many more. 
Among the numerous advantages we mention the followings:

• Lack or reduction of preserves in the conservation of the products.
• Decrease of depot losses due to the discard of expired products Usually, the shelf-life is prolonged 1 or 4 times, which automaticly gives savings on the distribution costs.
• Better visual presentation for the consumers, due to the lack of the misuse of other types of packaging.