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MAP is a packaging technology to extend the shelf-life of fresh food product by substituting the atmospheric air inside a package with protective gas mix to supress propagation of microorganism.  Gas mixer,designed container for MAP and proper film are the key point of the technology. The most important application of MAP is “simple” and “accurate” packaging to keep the “freshness” as possible.  Food spoilage term is mostly affected by the composition of gas ratio. Most common gas used for gas mixer at MAP is CO2, N2 and O2. Extended shelf-life was observed in fresh food in container designed for MAP due to reduced O2 and elevate CO2 atmosphere. The result suggested that the shelf-life of fresh food product could be extended by using proper rigid containers, film and gas mixtures.  This is also eco-friendly packaging method which does not use any chemical additives.

[/vc_column_text][vc_single_image image=”440″ img_size=”full” css=”.vc_custom_1466298873313{padding-right: 50px !important;padding-left: 50px !important;}”][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Roles of Gas at MAP” font_container=”tag:h3|text_align:left” google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1460181262255{padding-left: 50px !important;}”][vc_column_text css=”.vc_custom_1460181433592{padding-right: 50px !important;padding-left: 50px !important;}”]

Carbon dioxide

CO2 is the most important gas at MAP that prevents aerobic bacteria and growth of mold. It is particularly effective against gram-negative, aerobic spoilage bacteria such as Pseudomonas species which cause off-colour and flavours in meat, poultry and fish. The inhibitory effect of CO2 is increased at lower temperature because of its increased solubility (179.7ml per 100ml water at 0 Celsius).  Depending on its application levels of 25 to 100 percent, CO2 can be used in MAP. At high concentrations its applications are with hard cheese, bakery product and oily fish.  The absorption of CO2 is highly dependent on the moisture and fat content of the product. As high concentration of CO2 used, the storage term can be extended but excessive amount of CO2 also can cause discoloration and sharp acid tastes in meat and poultry through it is said to disappear fairly rapidly after the pack is opened.


N2 is an insert gas with a low solubility in both water and fat. It is used in MAP primarily to displace oxygen so as to delay oxidation and prevent rancidity in foods such as nuts.  It also indirectly influence the microorganisms in perishable foods by retarding the growth of aerobic spoilage organisms,  The third role of N2 is to act as a filler and prevent package collapse in foods that absorb CO2.


Food deteriorates due to physical, chemical and microbiological factors.  In MAP, oxygen is good to be either excluded or the levels set as low as possible, but O2 helps to maintain to keep natural color of the product and to prevent to grow microorganism that lives without O2.

[/vc_column_text][vc_custom_heading text=”1. MAP at Food Industry” font_container=”tag:h3|text_align:left” google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1460181462130{padding-left: 50px !important;}”][vc_column_text css=”.vc_custom_1460181501269{padding-right: 50px !important;padding-left: 50px !important;}”]

Human life style has been changed a lot in many ways for last 10 years and food is one of the importantcategories that people became to concern for their health. Nowadays, food is not only a basic living needs, but it also became to one that shows life style.
Many consumers are concern about condition of food such as freshness, quality, period of expiry date and etc. as they seek for healthy life style. As a result, people in food industry tried to develop the new technology to fulfill the consumers’ demand. Once the primary requirements, such as optimal maturity, minimizing injury due to handling, reducing microbial optimum temperature and humidity, have been met, further maintenance of produce quality can be achieved through modification of the atmosphere surrounding the product. MAP provides such a means.

[/vc_column_text][vc_custom_heading text=”2. History of MAP” font_container=”tag:h3|text_align:left” google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1460181537490{padding-left: 50px !important;}”][vc_column_text css=”.vc_custom_1460181575767{padding-right: 50px !important;padding-left: 50px !important;}”]

In fact, MAP was a proved technology in earlier time. However, only one gas, N2 or CO2, is used to pack simple food such as coffee or cheese only. In 1976, MULTIVAC in Denmark and WITT-GASETECHNIK in Germany worked together and packed red meat by using mixed gas of N2, CO2 and O2 at the first place. As a result, 6~8 days are extended to store and the color of the meat and freshness were also satisfied by consumers as well. Originally gas mixer was developed for metal works in Germany. Therefore, they re-built the suitable machine and container for food packaging. In 1977, WITT-GASETECHNIK invented gas mixer for only food packaging purpose. Also, they kept improving the quality and performance of the gas mixer. Accordingly they finally came up with the product that fulfills all the technology needs from food packaging requirements. Latest gas mixer is developed and added the functions to secure and to comfort to use such as analysis of gas concentration, automatic control function and electronic gas mix.

[/vc_column_text][vc_custom_heading text=”3. Why MAP?” font_container=”tag:h3|text_align:left” google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1460181594854{padding-left: 50px !important;}”][vc_column_text css=”.vc_custom_1460181634259{padding-right: 50px !important;padding-left: 50px !important;}”]

Development of MAP has been started by consumer’s need. People always want to have fresh and delicious food. For manufacturer and trading company, the biggest problem to carry through consumer’s satisfaction is delivery time. Especially, long distance delivery is very difficult to keep freshness of the food. Constant quality such as taste, freshness, color and etc. is essential to make consumers to purchase the product. Worse yet, fresh meat, fish and seafood that easilyget spoiled are affected by used tools and environment. Decomposition of meat starts immediatelyafter butchery with appearance of organism. However, it is possible to decrease the activity of organism occurs at the product with MAP. Frozen is the well-known way to prevent decomposition, but frozen food is not considered as fresh food. In addition, if you freeze the food, then it must be kept as frozen to store. Therefore, MAP is the technology that consumers desire.