the line of the quality
ABOUT THE PROTECTIVE ATMOSPHERE
( MODIFIED ATMOSPHERE )
Protective Atmosphere in the packaging of alimentary
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:
variation or degradation of the color;
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.
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:
or reduction of preserves in the conservation of the
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.
visual presentation for the consumers, due to the lack
of the misuse of other types of packaging.