Modified Atmosphere Packaging of Dried Food Products

Extending the shelf-life of dried food products

MAP modified atmosphere packaging for dried food products, including Cocoa powders, coffees, dehydrated milk, dried and salted fish, dried and salted seafood, dried beans, dried cereals, dried colorings, dried flavorings, dried fruits, dried herbs, dried lentils, dried mushrooms, dried pasta, dried snack foods, dried spices, dried vegetables, flours, nuts, potato crisps, and teas.

The principal spoilage mechanism affecting dried foods containing a high proportion of unsaturated fatty acids, such as cereals, potato crisps, nuts, cocoa powder, and dried milk, is oxidative rancidity. This damaging reaction is very effectively inhibited by MAP in N2. A gas/product ratio of 2:1 is often used. Due to the very long achievable shelf-lives in MAP for dried foods, MAP materials must have very high moisture and gas barrier properties. Metallised films possess these necessary properties. Certain dried foods, such as dried baby milk, are particularly susceptible to oxidative rancidity and residual O2 levels should be below 0.2%.

In order to achieve very low residual O2 levels, O2 scavengers may be incorporated into MA packs. These O2 scavengers may also be used for other low water activity foods such as bakery products. The low aw of dried foods will prevent the growth of bacteria, yeasts, and molds. It should be noted, however, that many food poisoning bacteria may survive on dried foods, particularly herbs and spices, and may pose a hazard when subsequently reconstituted or used as an ingredient in high water activity foods. Consequently, strict standards of hygiene and handling should be observed to minimize such food poisoning hazards.

General Information for Modified Atmosphere Packaging of Dried Food Products