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Controlled Atmosphere Packaging (CAP)

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bhaswatidas1998
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102 views13 pages

Controlled Atmosphere Packaging (CAP)

Uploaded by

bhaswatidas1998
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Controlled

atmosphere
packaging
(CAP)
INTRODUCTION TO CAP

• Definition: packaging system that continuously


monitors and adjusts gas levels
• Objective: maintain food freshness, texture,
and quality for extended periods
• Application: commonly used for delicate, high-
value items like fruits and vegetables
CAP – HOW IT WORKS
 Process:
• Sensors: constantly track O₂ and CO₂ levels in the package
• Adjustments: gases are dynamically controlled to match
product needs
 Outcome:
• Keeps food fresh by reducing spoilage and slowing
respiration
ADVANTAGES OF CAP

• Longer shelf life: ideal for produce that


requires extended storage
• Maintains quality: texture, color, and flavor
are preserved
• Best for export: perfect for products
requiring long-distance shipping
DISADVANTAGES OF CAP

• Cost: higher investment in equipment and


technology
• Complexity: requires specialized machinery and
trained personnel
• Limited application: typically used for high-value
or delicate products
CAP VS. MAP COMPARISON

Aspect MAP CAP

Gas Set once during Continuously monitored


Control packaging. and adjusted in real-
time.
Shelf Life Moderate; varies based Longer, especially for
Extension on product and gas mix. high-value, sensitive
produce.
Technolog Utilizes simple Advanced systems with
y packaging machines. sensors and control
mechanisms.
Gases Commonly N₂, CO₂, O₂. Real-time adjustments of
Used O₂ and CO₂ levels.
CAP VS. MAP COMPARISON
Aspect MAP CAP
Cost Generally lower and Higher due to advanced
more cost-effective. technology and ongoing
adjustments.
Complexit Relatively simple Complex, requiring
y process. specialized equipment
and expertise.
Quality Maintains quality but Excellent quality
Maintenan with fixed gas preservation through
ce composition. dynamic control.
Suitability Suitable for products with Best for products
moderate shelf-life requiring long-term
needs. freshness and export.
CASE STUDY: CAP IN FRUIT
EXPORT
Type of CAP used Food Research Authors’
product Findings name
s Doi link
PWCs were treated Peeled w 4-OH-7-C3HO- Jialin Duan,
with 4-OH-7-C3HO- ater coumarin (1.2 %), et. al.
coumarin (1.2 %), chestnut CA storage (81.2 % (2024)
CA storage (81.2 % s (PWCs) Ne, 18.8 % O2), and
Ne, 18.8% O2), (Singhar integration of 4-OH- https://doi.o
and integration of a in 7-C3HO-coumarin rg/10.1016/
4-OH-7-C3HO- Gujarati) (1.2 %) and CA j.postharvbi
o.2023.112
coumarin (1.2 %) storage (81.2 % Ne, 644
and CA storage 18.8 % O2)
(81.2 % Ne, 18.8 % extended the
CASE STUDY: CAP IN FRUIT EXPORT

Fig1: Before peeling water chestnuts Fig2: Peeled water chestnuts (PWCs)
CONCLUSION

• CAP: best suited for products that need dynamic


atmosphere control
• Why choose CAP?: Superior quality maintenance
and longer shelf life for high-value products
• Final thought: CAP is a technology worth the
investment for delicate produce
Q&A

• When to opt for CAP over traditional methods?


Consider product type, transportation distance,
and storage requirements.
REFERENCES
• Farber, J. M. (2000). "Modified atmosphere packaging of food." Critical reviews in food science
and nutrition. Volume 36, issue 6.
• Gonzalez, r. J., Luo, Y., Mcevoy, J. L., & Conway, W. S. (2004). "Controlled atmosphere
packaging for fresh-cut produce." Journal of food protection, 67(10), 2324–2333.
• Parry, r. T. (Ed.) (1993). Principles and applications of modified atmosphere packaging of
foods. Springer science & business media.
• Smith, j. P., & Hui, Y. H. (Eds.) (2000). Food processing: principles and applications. John wiley
& sons.
• Brody, a. L., & Lord, J. B. (2000). Developing new food products for a changing marketplace.
CRC press.
• Duan, J., Xu, Z., Shi, Y., Jiang, L., Fan, Y., Li, Y., ... & Hou, J. (2024). Integration of 4-OH-7-C3HO-
coumarin and controlled atmosphere storage extends the storage period of peeled water
chestnuts (Eleocharis dulcis) by delaying the yellowing and quality deterioration. Postharvest
Biology and Technology, 207, 112644.
THANK
YOU

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