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<p>Preface xiii</p> <p><b>1 Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP) 1</b></p> <p>1.1 Scope of Food MAP 1</p> <p>1.2 Chemical and Physical Properties of Gases and Water Vapor Used in MAP 4</p> <p>1.3 Gas and Vapor Properties in Terms of Food Packaging 10</p> <p>1.4 Conclusions 17</p> <p><b>2 Atmospheric Dynamics in MAP of Foods 19</b></p> <p>2.1 Behavior of Gas State in Response to Environment 19</p> <p>2.2 Transport Phenomena of Gases through Package Layer in MAP 28</p> <p>2.3 Absorption/Evolution Phenomena of Gases in Food 34</p> <p>2.4 Absorption/Release of Gases in Active Packaging Device 43</p> <p>2.5 Mass Balance of Gases in MAP 49</p> <p><b>3 Reactivity and Quality of Foods Interactive with MA 57</b></p> <p>3.1 Food Reactivity Involving Gaseous Reactant or Product 57</p> <p>3.2 Effect of MA on Chemical and Physical Qualities of Foods 71</p> <p>3.3 Effect of MA on Microbiological Quality Changes 82</p> <p>3.4 Effect of MA on Sensory Quality Changes 93</p> <p>3.5 Conclusive Remarks 95</p> <p><b>4 Packaging Design: Systematic Approach 103</b></p> <p>4.1 MAP Design of Respiring Foods 103</p> <p>4.2 MAP Design of Perishable Non-Respiring Foods 129</p> <p>4.3 MAP Design of Shelf-Stable Non-Respiring Foods 135</p> <p>4.4 Conclusions 141</p> <p><b>5 Active Packaging Techniques to Modify Atmosphere in Food Packages 145</b></p> <p>5.1 Introduction: Active Packaging to Modify Package Atmosphere 145</p> <p>5.2 Gas and Vapor Absorbers 146</p> <p>5.3 Gas and Vapor Releasers 164</p> <p>5.4 Optimized Use of Active Packaging Devices 169</p> <p>5.5 Conclusions 178</p> <p><b>6 Preservative Packaging Techniques to Enhance the Effectiveness of MAP 185</b></p> <p>6.1 Introduction 185</p> <p>6.2 Antimicrobial Packaging Combined with MAP 186</p> <p>6.3 Antioxidative Packaging Combined with MAP 198</p> <p>6.4 Other Packaging and Supplementary Tools Harmonized with MAP 203</p> <p>6.5 Conclusions 207</p> <p><b>7 Gas Indicators and Sensors Used for MAP 215</b></p> <p>7.1 Indicators and Sensors in MAP 215</p> <p>7.2 Oxygen Indicators and Sensors 217</p> <p>7.3 Carbon Dioxide Indicators and Sensors 227</p> <p>7.4 Miscellaneous Gas and Vapor Indicators and Sensors 234</p> <p>7.5 Prospects and Conclusive Remarks 240</p> <p><b>8 MAP Applications for Respiring Foods 247</b></p> <p>8.1 Fresh Fruits and Vegetables 247</p> <p>8.2 Reactive Fermented Food Products 291</p> <p>8.3 Live Seafood 303</p> <p>8.4 Conclusions 306</p> <p><b>9 MAP Applications for Non-Respiring Foods 323</b></p> <p>9.1 Introduction 323</p> <p>9.2 Meat and Poultry Products 325</p> <p>9.3 Seafood Products 337</p> <p>9.4 Wet Bakery and Pasta Products 355</p> <p>9.5 Cheese Products 365</p> <p>9.6 Dry Food Products 372</p> <p>9.7 Oxidative Liquid Foods 382</p> <p>9.8 Miscellaneous Perishable Products 386</p> <p>9.9 Conclusions 391</p> <p><b>10 Safety, Regulation and Consumer Issues 409</b></p> <p>10.1 Food Safety Issues Related with MAP 409</p> <p>10.2 Regulations Related with MAP 415</p> <p>10.3 Consumer Acceptance of MAP Food Products 418</p> <p>10.4 Conclusions 420</p> <p>References 421</p> <p>Index 425</p>

<p><b>Dong Sun Lee</b>, Professor Emeritus, Kyungnam University, Changwon, South Korea.</p>

<p><b>A complete guide to the principles and practical application of modified atmosphere packaging</b></p> <p>Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply.</p> <p>With <i>Modified Atmosphere Packaging of Foods,</i> esteemed food science Professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes:</p> <ul> <li>Detailed guidance on all aspects of MAP – from its scientific background to its practical application</li> <li>Information on how specific MAP products may be developed according to their particular engineering principles</li> <li>Coverage of the related active and intelligent packaging techniques</li> <li>Discussion of relevant food safety issues and regulations</li> </ul> <p>Containing vital information for industry professionals and food science researchers alike, <i>Modified Atmosphere Packaging of Foods</i> is an essential text for all those working to improve the quality and shelf-life of the food we eat.</p>

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