Dairy foods, multi-component products, dried foods and beverages

  • P. J. Subramaniam

Abstract

MAP is used for a wide variety of products in the dairy sector, but it has mainly been applied to the packaging of cheese.

Keywords

Orange Juice Modify Atmosphere Packaging Mould Growth Dairy Food Ground Coffee 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Addington, P. (1991) MAP of dairy products. Leatherhead Food RA MAP Training Course TO72 notes.Google Scholar
  2. Ahvenainen, R. (1989) Gas Packaging of Chilled Meat Products and Ready-to-Eat Foods, Technical Research Centre of Finland, VTT Publications 58.Google Scholar
  3. Anon. (1987a) Protecting cottage cheese with CO2. Dairy Foods, 88(5), 64, 66.Google Scholar
  4. Anon. (1987b) Liquid nitrogen vaporizes on-line and saves beer flavour. Food Eng., 59(7), 79.Google Scholar
  5. Anon. (1988) Nitrogen flush doubles shelf-life of homestyle chips. Snack Foods, 77(7), 47.Google Scholar
  6. Anon. (1989) Food fashions. Packaging Today, 31(10), 33–4.Google Scholar
  7. Anon. (1991a) Cannisters cut costs, help retain quality. Snack Foods, 80(5), 23–4.Google Scholar
  8. Anon. (1991b) Popcorn in nitrogen flushed foil. Packaging News, July, p. 35.Google Scholar
  9. Anon. (1992a) UK cheese first: gas flush resealable. Packaging News, Feb., p. 1.Google Scholar
  10. Anon. (1992b) Packets of profit. European Food Retailer, Autumn, 64–5.Google Scholar
  11. Anon. (1992c) Gassing boosts profits. Snack Foods, 6, 68–69.Google Scholar
  12. Anon. (1992 d) Metallised CPP fits snack food trends. Food Processing, 53(2), 117.Google Scholar
  13. Anon. (1992e) Accurate liquid nitogen dosing. Food Eng., 64(7), 48.Google Scholar
  14. Anon. (1993a) Cheese talk. Good Food Retail, 15(5), 31.Google Scholar
  15. Anon. (1993b) One-way valve retains cheese quality and gives longer shelf-life. Food Processing, 62(12), 35.Google Scholar
  16. Anon. (1993c) One stop shopping for MAP. Food Eng., 8, 52.Google Scholar
  17. Anon. (1994a) Technology for the 90’s. Packaging Today, 7(25), 27–8.Google Scholar
  18. Anon. (1994b) Coffee beans in value packets guaranteed life: 12 months. Food Marketing Technol., 12, 54.Google Scholar
  19. Anon. (1995a) Memory loss helps to extend MAP shelf life. Packaging Week, June 29, p. 6.Google Scholar
  20. Anon. (1995b) Carbon dioxide as a hurdle in MAP systems. Microbiol. Update Int., 4, 2–3.Google Scholar
  21. Anon. (1995c) Pursuit of freshness creates packaging opportunities. Jap. Packaging News, 12, 14–15.Google Scholar
  22. Anon. (1995d) Package helps nut products stay fresh and creates shelf appeal. Food Eng., 6, 36.Google Scholar
  23. Anon. (1995e) Oxygen absorber. Snack Foods, 3, 52.Google Scholar
  24. Anon. (1996a) Food grade tear tape. Packaging News, 6, 41.Google Scholar
  25. Anon. (1996b) Milk life support. Packaging News, 2, 3.Google Scholar
  26. Anon. (1996c) Single serve milk. Packaging News, 3, 25.Google Scholar
  27. Anon. (1996d) Tetley tea fact file. Food Processing, 4, 7.Google Scholar
  28. Barbera, C.E. (1967) Gas-volumetric method for determination of internal non- odourous atmosphere of coffee beans, in Proc. 3rd Coll. ASIC, pp. 436–42.Google Scholar
  29. Berne, S. (1994) Mapping the future with CAP-ability. Prepared Foods, 163, 101–5.Google Scholar
  30. Berne. S. (1996) Modified atmosphere clamshell. Prepared Foods, 165(1), 69.Google Scholar
  31. Blakistone, B.A. (1990) Extending the shelf-life of refrigerated yogurt, in Proc. Pack Alimentaire ’90, 4th Annual Food and Packaging Expo and Conference, May 1990, San Francisco, Innovative Expositions, Inc.Google Scholar
  32. Brocklehurst, T.F. (1989) Chemical, physical and microbiological changes in delicatessen salads during storage, in Delicatessen Salads — Production and Quality Training Course Notes, Leatherhead Food Research Association, Leatherhead, UK.Google Scholar
  33. Brody, A. (1995) MAP in the States — the market and new technological developments. Proc. Int. Conf. Campden and Chorleywood Food Research Association, 6–7 Sept 1995.Google Scholar
  34. Broomfield, A.A. (1979) Metallised film extends shelf-life. Food Processing Ind., 48(10), 28–30, 37.Google Scholar
  35. Buick, R.K. and Damoglou, A.P. (1989) Effect of modified atmosphere packaging on the microbial developments and visible shelf-life of mayonnaise-based vegetable salad. J. Sci. Food Agric., 46, 339–47.CrossRefGoogle Scholar
  36. Chen, J.H. and Hotchkiss, J.H. (1991) Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in cottage cheese. J. Dairy Sci., 74(9), 2941–5.CrossRefGoogle Scholar
  37. Chen, J.H. and Hotchkiss, J.H. (1993) Growth of Listeria monocytogenes and Clostridium sporogenes in cottage cheese in modified atmosphere packaging. J. Dairy Sci., 76(4), 972–7.CrossRefGoogle Scholar
  38. Clarke, R.J. (1987) Packing of roast and instant coffee, in Coffee: Vol. 2 Technology (eds R.J. Clarke and R. Macrae). Elsevier Applied Science, Amsterdam.CrossRefGoogle Scholar
  39. Conger, H. and Ellis, R.F. (1982) Peanuts stay fresh for 4–5 months with oil filtration and new packaging. Food Processing, 43(5), 154–5.Google Scholar
  40. Coulon, M. and Louis, P. (1989) Modified atmosphere packaging of precooked foods, in Controlled Modified Atmosphere Vacuum Packaging of Foods (ed. A.L. Brody). Food and Nutrition Press Inc., CN, USA, pp. 135–48.Google Scholar
  41. Cros, E. and Vincent, J.C. (1980) Proc. 9th Coll. ASIC, pp. 345–52.Google Scholar
  42. Damske, L.A. (1990) Modified atmosphere packaging of dairy products — machinery and materials, in Proceedings of Pack Alimentaire ’90, 4th Annual Food and Beverage Packaging Expo and Conference, May 1990, San Francisco. Innovative Expositions, Inc.Google Scholar
  43. Darrington, H. (1991) The Darwin project. Food Manuf., 2, 52–4.Google Scholar
  44. Doyle, M.P. (1991) Evaluating the potential risk from extended shelf-life of refrigerated foods by Clostridium botulinum inoculation studies. Food Technol., 45(4), 154–6.Google Scholar
  45. Dunn, N. (1993) Children’s choice. Dairy Ind. Int., 58(11), 22–3.Google Scholar
  46. Farber, J.M. and Daley, E. (1994) Fate of Listeria monocytogenes on modified-atmosphere-packaged turkey roll slices. J. Food Prot., 57(12), 1098–1100.Google Scholar
  47. Farber J.M., Warburton, D.W., Gour, L. and Milling, M. (1990) Microbiological quality of foods packaged under modified atmospheres. Food Microbiol., 7, 324–34.Google Scholar
  48. Fedio, W.M., Macleod, A. and Ozimek, L. (1994) The effect of modified atmosphere packaging on the growth of microorganisms in cottage cheese. Milchwissenchaft, 49(11), 622–9.Google Scholar
  49. Fierheller, M. (1989) Microwaveable modified atmosphere packaged sandwiches for convenience stores, in Proc. Pack Alimentaire ’89, 3rd Annual Food and Beverage Packaging Expo and Conference, June 1989, Chicago. Innovative Expositions, Inc.Google Scholar
  50. Genigeorgis, C. (1985) Int. Food Microbiol, 1(5), 237–51.CrossRefGoogle Scholar
  51. Gill, CO. and Tan, K.H. (1979) Effect of carbon dioxide on growth of Pseudomonas fluorescens. Appl. and Environ. Microbiol., 39, 317–19.Google Scholar
  52. Girardon, P. (1986) Modified atmosphere packaging of precooked foods in Europe, in Proc. 2nd Int. Con. Exhibit. Controlled Atmosphere Packaging, CAP ’86, Sept. 10–12, 1986. Schotland Business Research, Princeton, NJ, pp. 323–46.Google Scholar
  53. Goodburn, K.E. and Halligan, A.C. (1988) Modified-atmosphere Packaging. A Technology Guide. Leatherhead Food Research Association, Food Focus No. 1.Google Scholar
  54. Hampton, J. (1982) Mould controlled. Packaging Rev., 8(10), 61.Google Scholar
  55. Heiss, R. and Radtke, R. (1977) Proc. 8th Coll. ACIC, pp. 163–74.Google Scholar
  56. Hotchkiss, J.H. (1987) Microbiological hazards of controlled/modified atmosphere food packaging, in Proc. 3rd Int. Conf. on Controlled Modified Atmosphere Vacuum Packaging CAP ’87, Sept. 16–18, 1987, Itasca, IL. Schotland Business Research.Google Scholar
  57. Hutchinson, D.N. (1992) Foodborne botulism — new techniques for preserving foods bring the need for greater awareness of the risks. Br. Med. J., 305, 264–5.CrossRefGoogle Scholar
  58. Jenkins, W.A. and Harrington, J.P. (1991a) Coffee, in Packaging Foods with Plastics (eds W.A. Jenkins and J.P. Harrington). Technomic Publishing, Lancaster, PA, pp. 189–95.Google Scholar
  59. Jenkins, W.A. and Harrington, J.P. (1991b) Snack foods, in Packaging Foods with Plastics (eds W.A. Jenkins and J.P. Harrington). Technomic Publishing, Lancaster, PA, pp. 195–222.Google Scholar
  60. Johnson, G. (1991) Barrier packaging and MAP for salty snacks. Pack Alimentaire ’91, 5th Annu. Food and Beverage Packaging Expo Conf., New Orleans, Innovative Expositions, Princeton, NJ.Google Scholar
  61. Kennedy, J.F., Rivera, Z.S., Lloyd, L.L., Warner, F.P. and Jurnel, K. (1992) l-Ascorbic acid stability in aseptically processed orange juice in Tetrabrik cartons and the effect of oxygen. Food Chem., 45, 327–31.CrossRefGoogle Scholar
  62. King, A.D. and Mabbitt, L.A. (1982) Preservation of raw milk by the addition of carbon dioxide. J. Dairy Res., 49(3), 439–47.CrossRefGoogle Scholar
  63. King, A.D. and Nagel, C.W. (1967) Growth inhibition of Pseudomonas by carbon dioxide. J. Food Sci., 32, 575–9.CrossRefGoogle Scholar
  64. King, J.S. and Nagel, C.W. (1975) Influence of carbon dioxide upon the metabolism. Pseudomonas aeruginosa. J. Food Sci., 40, 362.Google Scholar
  65. Kosikowski, F.V. and Brown, D.P. (1973) Influence of carbon dioxide and nitrogen on microbial populations and shelf-life of cottage cheese and sour cream. J. Dairy Sci., 56(1), 12–18.CrossRefGoogle Scholar
  66. Louis, P.J. (1984) Controlled atmosphere packaging of precooked foods, pizzas and pasta in France, in Proc. Int. Conf. Controlled Atmosphere Packaging CAP 84, Oct. 29, 1984, Chicago, Schotland Business Research, Princeton, NJ, pp. 197–208.Google Scholar
  67. Macdonald, I.W. (1985) Controlled and modified atmosphere packaging of cheese, in Proc. Conf. Controlled Atmosphere Packaging, June 1985, PIRA, Leatherhead, UK.Google Scholar
  68. MacDonald, F. and Sutherland, A.D. (1993) Effect of heat treatment on Listeria monocytogenes and Gram-negative bacteria in sheep, cow and goat milks. J. Appl. Pact., 75(4), 336–43.Google Scholar
  69. Maniar, A.B., Marcy, J.E., Bishop, J.R. and Duncan, S.E. (1994) Modified atmosphere packaging to maintain direct-set cottage cheese quality. J. Food Sci., 59(6), 1305–8.CrossRefGoogle Scholar
  70. Mann, E. (1995) Listeria species. Dairy Ind. Int., 60(11), 14–15.Google Scholar
  71. Mannheim, C.H., Miltz, J. and Letzer, A. (1987) Interaction between polyethylene laminated cartons and aseptically packed citrus juices. J. Food Sci., 52, 737–40.CrossRefGoogle Scholar
  72. Manwell, P. (1991) What’s in a sandwich? Food Product., 1, 30, 32–3.Google Scholar
  73. Marshall, M., Nagy, S. and Rouseff, R. (1986) Factors impacting on the quality of stored citrus fruit beverages’ in Shelf Life of Foods and Beverages (ed. G. Charalam), Elsevier Science, Amsterdam, pp. 237–54.Google Scholar
  74. Moir, C.J., Eyles, M.J. and Davey, J.A. (1993) Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide. Food Microbiol., 10(4), 345–51.CrossRefGoogle Scholar
  75. Morris, C.E. (1989) Convenience for supermarket delis with CAP pizza. Food Eng., 61(6), 53–4.Google Scholar
  76. Nagy, S. and Rouseff, R.L. (1986) Citrus fruit juices, in A Handbook of Food and Beverage Stability (ed. G. Charalambous). Academic Press, New York, pp. 719–43.CrossRefGoogle Scholar
  77. Ooraikul, B. (1991) Modified atmosphere packaging of bakery products, in Modified Atmosphere Packaging of Food (eds B. Ooraikul and M.E. Stiles), Ellis Horwood, Chichester, pp. 49–117.CrossRefGoogle Scholar
  78. Pacific Asia Technologies Inc. Vancouver, Canada. Fresh Technical Brochure.Google Scholar
  79. Paik, J.S., Shin, J.I., Kim, J.I. and Choi, P.K. (1994) Effect of nitrogen flushing on shelf-life of packaged potato chips. Packaging Technol. Sci., 7, 81–5.CrossRefGoogle Scholar
  80. Piergiovanni, L., Fava, P. and Moro, M. (1993) Shelf-life extension of taleggio cheese by modified atmosphere packaging. Ital. J. Food Sci., 5(2), 115–19.Google Scholar
  81. Radke-Granzer, R. and Piringer, O.-G. (1981). Dtsch. Lebensm. — Rundsch., 77(6), 203–10.Google Scholar
  82. Rice, J. (1995) How do you spell opportunity? M-A-P. Food Processing, 56(7), 67–91.Google Scholar
  83. Roberts, R.F. and Torrey, G.S. (1988) Inhibition of psychrotrophic bacterial growth in refrigerated milk by addition of carbon dioxide. J. Dairy Sci., 71(1), 52–60.CrossRefGoogle Scholar
  84. Rönner, U. (1994) Modified Atmosphere Packaging of Non-respiring Foods: Food Preservation by Combined Processes. Final Report, Flair Concerted Action No.7, subgroup B. European Commission, Directorate-General XII. Science, Research & Development, the Netherlands, 51–8.Google Scholar
  85. Rose, S.A. (1984) Studies of the microbiological status of prepacked delicatessen salads collected from retail chill cabinets, Technical Memorandum No. 371. Campden Food Preservation Research Association, Chipping Campden, UK.Google Scholar
  86. Rosenthal, I., Rosen, B., Bernstein, S. and Popel, G. (1991). Preservation of fresh cheeses in carbon dioxide enriched atmospheres. Milchwissenschaft, 46(11), 706–8.Google Scholar
  87. Rouhana, A., Mannheim, C.H., Passy, N. and Miltz, J. (1988) Shelf-life of orange juice and grapefruit concentrate in aseptic bag in the box packages, in Proc. 6th Int. Citrus Congr., 6–11 March, Tel Aviv, Israel. pp 1749–57.Google Scholar
  88. Russell P. (1995) In-line cheese packaging systems. Milk Ind., 97(4), 14–17.Google Scholar
  89. Rysstad, G. (1994) Packaging of minimally treated juices. Fruit Processing, 8, 228–34.Google Scholar
  90. Sadler, G.D., Parish, M.E. and Wicker, L. (1992) Microbial, enzymatic and chemical changes during storage of fresh and processed orange juice. J. Food Sci., 57(5), 1187–91.CrossRefGoogle Scholar
  91. Sargeant, V. (1994) The development of canned draught beer, in Proc. FoodPack 2000, Conference held at the Leatherhead Food Research Association, 8–9 December 1994.Google Scholar
  92. Sears, D.F. and Eisenberg, R.M. (1961) A model representing a physiological role of CO2 at the cell membrane. J. Gen. Physiol., 44, 869–87.CrossRefGoogle Scholar
  93. Shipe, W.F., Senyk, G.F., Adler, E.J. and Ledford, R.A. (1982) Effect of infusion of carbon dioxide on the bacterial growth of fluid milk (abstract). J. Dairy Sci., 65(suppl. 1), 7.Google Scholar
  94. Solberg, P., Castberg, H.B. and Osmundsen, J.I. (1990) Packaging systems for fruit juices and non-carbonated beverages, in Production and Packaging of Non-carbonated Fruit Juices and Fruit Beverages (ed. D. Hicks). Blackie A & P, Glasgow, Van Nostrand Reinhold, New York, pp. 330–351.Google Scholar
  95. Solomon, O., Svanberg, U. and Sahlström, A. (1995) Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8°C. Food Chem., 53, 363–8.CrossRefGoogle Scholar
  96. Spencer, K. (1995) The use of argon and other noble gases for the MAP of foods, in Proc. Int. Conf. Modified Atmosphere Packaging (MAP) and Related Technologies, Campden and Chorleywood Food Research Association, 6–7 Sept 1995.Google Scholar
  97. Springett, M.B., Williams, B.M. and Barnes, R.J. (1994) The effect of packaging conditions and storage time on the volatile composition of Assam black tea leaf. Food Chem., 49, 393–8.CrossRefGoogle Scholar
  98. Supreme Plastics Ltd Key seal resealable packaging systems, Technical brochure. London, UK.Google Scholar
  99. Sweetman, A. (1991) Active wrapping for soft cheese. Dairy Ind. Int., 56(11), 28–9.Google Scholar
  100. Varoquaux, P. (1993) Recent developments in the processing of fruit and vegetables in France. Euro. Food and Drink Rev., Autumn, 33–4, 37.Google Scholar
  101. Wasik, R. (1992). Bacteriocins — natural preservatives from bacteria compounds. Food Canning, 52(7), 29.Google Scholar
  102. Watkins, R.G. (1984) Flexible and semi-rigid materials for controlled atmosphere packaging, in Proc. Int. Conf. Controlled Atmosphere Packaging CAP ’84, 29 Oct., 1984, Chicago. Schotland Business Research, Prineton, NJ, pp. 91–98.Google Scholar
  103. Whitham, D. (1989) Aspects of commercial design and manufacture of salads. Delicatessen SaladsProduction and Quality Training Course Notes. Leatherhead Food Research Association, Leatherhead, UK.Google Scholar
  104. Woodroof, J.G. (1966) Salted peanuts, in Peanuts: Production, Processing, Products, AVI Publishing, Westport, CN.Google Scholar
  105. Worrall, P. (1994) The fruit factory of the future. Fruit Processing, 8, 220–7.Google Scholar
  106. Wu, C.H. and Powrie, W.D. (1995) Preservation of fresh fruit juices and fruit juice blends. US Patent No. 5,468,508.Google Scholar

Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • P. J. Subramaniam

There are no affiliations available

Personalised recommendations