Packed to Modified Atmosphere M.A.P.

At present, the consumer hopes that the food has in his(her,your) house the same quality and characteristics that when they were elaborated.

Packed in Modified Atmosphere (MAP) system used to extend the useful life of the food, is a technology(skill) based on the accomplishment of a vacíado for her(it)> reduction of the content in oxygen up to levels normally lower than 1 %. And a later(posterior) reinjection of mixtures(mixings) of different gases, to disable the mechanisms (bacteria, enzymes) that they spoil to the food, and this way to increase his(her,your) useful life. When they use Modified Atmosphere (MAP) for supporting a high quality of conservation in the food, the chemical additives (preserving, antirust(antioxidant) etc.) they are replaced what we obtain a totally natural product.

The careful managing during his(her,your) storage, preparation, packed and distribution, accompanied of a correct temperature, they increase the safety and the useful life of the product packed in modified atmosphere.

To obtain MAP's major efficiency, it is necessary to find the best combination between(among) atmosphere and permeability of the material of the packing(package). This depends on the combination of MAP's application with diverse factors: rate of breathing, material of the packing(package), and the quantity of light that stops to spend(pass) this one. The index of breathing depends on the type; size been in the cycle of ripeness and degree of preparation of the product. Because of it, to establish an Atmosphere Modified for every product is a difficult work, which is obtained after realizing diverse tests(proofs).