Dried Food Products
Food items: Cocoa Powders, Coffees, Dehydrated Milk, Dried and Salted Fish, Dried and Salted Seafood, Dried Beans, Dried Cereals, Dried Colourings, Dried Flavourings, Dried Fruits, Dried Herbs, Dried Lentils, Dried Mushrooms, Dried Pasta, Dried Snack Foods, Dried Spices, Dried Vegetables, Flours, Nuts, Potato Crisps, Teas, other items
Recommended gas mix
The gases and mixtures listed above are for general guidance. To identify the optimum gas for your product and process, we recommend you undertake a product trial, with the help of an Air Products MAP gas specialist. If you would like a specialist to contact you to discuss this more click here. Storage temperature Achievable shelf-life Principle spoilage organisms and mechanics Food poisoning hazards include |
Typical MAP machines Typical types of package Examples of typical MAP materials Lidding and/or pillow
pack film: Bulk |
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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 a w foods such as bakery products. The low aw of dried foods will prevent the growth of bacteria, yeasts and moulds. 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 aw foods. Consequently, strict standards of hygiene and handling should be observed to minimise such food poisoning hazards.
