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SAPLI IN FACHPACK 2021 EXHIBITION 28-30 SEPT

Wed, 14 Jul 2021 14:38:36 GMT

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

Sapli will be present in next FACHPACK edition in Nuremberg (Germany) once again. New equipment for food industry and powdered products shown. We wait for you there!
Hall 1 - Stand 156 .

FOOD & BEVERAGE METAL CANS MARKET GLOBAL FORECAST TO 2025

Thu, 18 Mar 2021 10:01:16 GMT

FOOD & BEVERAGE METAL CANS MARKET

GLOBAL FORECAST TO 2025

The food & beverage industry is constantly evolving: hence, the demand for packed and canned food and beverages is increasing to meet the growing requirements of the consumers. Metal Packaging productivity has risen because of its importance in the overall supply chain. However, it ensures the quality and safety of the content within the Package and Works as an important marketing tool for the product to attract customers. In developed regions, canned food has become an important part of people’s diet. Moreover, developed economies are the largest users and producers of metal Packaging. Metal Packaging is important for food preservation without microbiological deterioration.

The constantly changing consumer lifestyles and preferences toward convenience food have shown an upward trend in the last few years. Key manufacturers of metal cans are focusing on innovating new designs to adhere to the quality guidelines prescribed by the respective regulating authority. Furthermore, the lower consumption of Energy during the recycling of aluminium and steel has augmented the growth of the metal cans market during the forecast period. Mostly, the metal cans market is dominated by the beverage industry in the past few years. Thereby, the growth can be seen in food cans due to the increasingly busy work lifestyles of consumers and their preference for ready-to eat.

FOOD AND BEVERAGE METAL CANS MARKET SIZE, BY REGION, 2018-2025 (USD BILLION)

North America and Europe dominated the metal cans market for food/beverages during the forecast period. The steady growth is attributed to the saturated consumption rate of processed food and beverages in these regions. The US is the key manufacturer of metal cans for food and beverages, a majority of which is used for their domestic consumption.

The Asia Pacific and South American regions have the potential for food & beverage metal cans market. The consumption rate of processed food & beverages is increasing in the region due to the change in consumer trends and an increase in high disposable incomes. On the other hand, the consumer demand for canned food & beverages, which has further driven the demand for metal cans in countries such as India, China and Japan. Hence, for metal cans, there is still a huge market that has remained untapped, which is increasing opportunities for metal cans in the food & beverage industry.

SIGNIFICANT GROWTH OF ASIA PACIFIC IN THE FOOD & BEVERAGE METAL CANS MARKET 2020-2025

Source: Press Releases, Related Journals, Company websites, Expert Interviews and Markets Analysis.

Noth America dominated the global food & beverage market in 2018. It is projected to grow at CAGR of 5.6% in terms of value during the forecast period, owing to higher consumption of canned food/beverages due to busy work lifestyles. Asia Pacific is the fastest-growing region for food / beverage metal cans due to the increase in high disposable incomes and large production of processed food.

СРОК ГОДНОСТИ ПРОДУКТОВ С ПРИМЕНЕНИЕМ МГС И БЕЗ

Fri, 26 Feb 2021 10:21:38 GMT

СРОК ГОДНОСТИ ПРОДУКТОВ С ПРИМЕНЕНИЕМ МГС И БЕЗ

В зависимости от требований к продукту, его свойств, способа упаковки и концентрации газа.

МОЛОЧНЫЕ ПРОДУКТЫ

Порча сыра происходит, прежде всего, из-за роста микробов и возникающей прогорклостью. Охлаждение продуктов принципиально продлевает срок хранения. При контакте с кислородом существует опасность образования плесени. Поэтому ранее часто использовались вакуумные упаковки, которые неудобно открывать. CO2 эффективно предотвращает образование плесени, при этом не влияет на процесс созревания сыра.

Мягкий сыр обычно быстро прогоркает. С примением модифицированной газовой среды на базе CO2 возникает другая проблема. Так как мягкий сыр абсорбирует существенно сильнее CO2, чем твердый сыр, возникает опасность потери формы упаковки. Таким образом концентрация CO2 должна выбираться наиболее минимальной.

При упаковке молочных продуктов, таких как йогурт или сливки

при высокой концентрации CO2 продукты становятся кислыми. Поэтому при упаковке данных продуктов необходимо использовать N2.

Сухое молоко, прежде всего, детское питание, является высокочувствительным продуктом. Для продления срока хранения важно вытеснение кислорода из упаковки путем откачки воздуха и наполнением чистым азотом с низкой уровнем остаточного кислорода.

ОРЕХИ И ЗАКУСКИ

При упаковке закусок, таких как картофельные или мясные чипсы, различные виды орехов (арахис, фисташки и другие), рассматривается аспект жирности продуктов. Существует опасность окисления, вследствие чего продукты при

неоптимальной газовой среде становятся прогорклыми. Поэтому, для продления срока хранения и сохранения вкусовых качеств, важно минимизировать контакт с кислородом. Обычно при применении МГС используется 100% концентрация азота. Кроме продления срока хранения, с одной стороны, газовая среда защищает также от механических повреждений, путем поддержания формы упаковки для хрупких продуктов, как например упаковка картофельных чипсов в пакеты.

КОФЕ

Кофе как сухой продукт относительно невосприимчив к порче путем размножения микроорганизмов. Тем не менее содержащиеся в нем жирные кислоты могут привести к прогорканию продукта. Чтобы этого избежать, кофе упаковывается без содержания кислорода. В пакетах или кофейных капсулах применяется модифицированная газовая среда из чистого азота.

SHELF LIFE OF PRODUCTS WITH THE APPLICATION OF MAP AND WITHOUT

Fri, 26 Feb 2021 10:19:02 GMT

SHELF LIFE OF PRODUCTS WITH THE APPLICATION OF MAP AND WITHOUT

Depending on the requirements for the product, its properties, packaging method and gas concentration.

DAIRY PRODUCTS

Cheese spoilage occurs primarily due to the growth of microbes and the resulting rancidity. Chilling food essentially extends the shelf life. On contact with oxygen, there is a danger of mold formation. Therefore, in the past, vacuum packaging was often used, which is inconvenient to open. CO2 effectively prevents the formation of mold without affecting the ripening process of the cheese.

Soft cheese tends to go rancid quickly. Another problem arises with the use of a modified CO2 gas environment. Since soft cheese absorbs much more CO2 than hard cheese, there is a risk that the packaging will lose its shape. Thus, the CO2 concentration should be chosen as low as possible.

When packaging dairy products such as yoghurt or cream, food becomes acidic at high CO2 concentration. Therefore, N2 must be used when packing these products.

Powdered milk, especially baby food, is a highly sensitive product. To extend shelf life, it is important to displace oxygen from the package by evacuating air and filling with clean nitrogen with low residual oxygen.

NUTS AND SNACKS

When packing snacks such as potato or meat chips, different types of nuts (peanuts, pistachios, and others), the aspect of the fat content of the products is considered. There is a danger of oxidation, as a result of which the products when

suboptimal gaseous environments become rancid. Therefore, in order to prolong shelf life and maintain taste, it is important to minimize contact with oxygen. Usually, when using MAP, 100% nitrogen concentration is used. In addition to extending the shelf life, on the one hand, the gaseous environment also protects against mechanical damage by maintaining the shape of packaging for fragile products, such as packing potato chips into bags.

COFFEE

Coffee as a dry product is relatively immune to spoilage by the growth of microorganisms. However, the fatty acids it contains can cause the product to go rancid. To avoid this, coffee is packed without oxygen. The bags or coffee capsules use a modified atmosphere of pure nitrogen.

PROTECTIVE GASES FOR MODIFIED ATMOSPHERE PACKAGING

Wed, 17 Feb 2021 10:25:09 GMT

PROTECTIVE GASES FOR MODIFIED ATMOSPHERE PACKAGING

OXYGEN (O2)

Causes deterioration of products caused by oxidation and forms a prerequisite for the growth of aerobic microorganisms. Therefore, oxygen is often excluded when packing in MGS. In some cases, such as the packaging of raw meat, a high concentration of oxygen is deliberately applied to prevent reddish discoloration and inhibit the growth of anaerobic organisms.

CARBON DIOXIDE (CO2)

Colorless, odorless and tasteless. Prevents oxidation and inhibits the growth of aerobic bacteria and mold. Gas is often used to increase the shelf life of food. In general, the shelf life of packaged or stored food is longer the higher the CO2 content. However, if the dosage is too high, some foods can sour faster. In addition, gas from the package can diffuse or be absorbed by the product - or cause the package to lose its shape. The use of a filler gas can delay this effect.

NITROGEN (N2)

It is an inert gas and, as a rule, is used to displace air from packages, especially oxygen when packing products. This prevents the oxidation of foods and blocks the growth of aerobic microorganisms.

CARBON MONOXIDE (CO)

Colorless gas, odorless and tasteless. Like oxygen, carbon monoxide is partly used to keep the meat red. The required concentrations are very low. In some countries, including the EU, the use of carbon monoxide for a protective atmosphere in food packaging is prohibited.

IMPACT OF PACKAGING ON INDICES OF FAILURE: MOISTURE TRANSFER

Mon, 15 Feb 2021 08:44:53 GMT

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: CAKING

Absorption or desorption of moisture can signi5 cantly affect the shelf life of foods. This is particularly the case for dry, powdery products such as milk powders. The main purpose of Packaging is to protect the powder from moisture ingress to preserve the product characteristics. When they gain moisture, powdery products become lumpy or cake. In addition, the moisture may lead to deleterious changes such as structural transformations, enzymic reactions, browning, and oxidation, depending on temperature and the availability of O2. Moisture or water vapor ingress in combination with light, O2, and an elevated temperature can result in physical loss of texture and caking due to lactose crystallization, microbial spoilage, nonenzymic reactions such as Maillard browning and fat oxidation. The effectiveness of a package can be determined during shelf life testing or by combining information from break-point testing (holding at increasing humidities) and knowledge about the characteristics of the moisture permeability of the Packaging material.

Although an “wáter activity” (known as aw) < 0.6 is considered sufficient to prevent the growth of microorganisms, chemical reactions and enzymic changes may occur at considerably lower levels. It is important for the determination of the maximum shelf life for milk powders not to exceed a moisture content corresponding to an aw at which the rate of lipid oxidation is at a minimum. Commonly the aw of Whole Milk Powder varies from 0.25 (low) to 0.35 (high) and for Skim Milk Powder from 0.32 to 0.43.

M oisture sorption isotherms (MSIs) for powders describe the equilibrium relationship between

the moisture content of the powder and the relative humidity of the surrounding environment at a specific temperature. Such MSIs are major sources of information for optimizing concentration and dehydration processes, microbial growth conditions, and the physical and chemical stability of the product. Knowing the MSIs of powdered milk products is essential to be able to predict their stability in association with packaging characteristics.

Changes in the immediate environment (i.e., temperature, moisture, and gas composition) can cause different types of reactions that may be interrelated and sometimes act synergistically. Therefore, it is very difficult to control a particular reaction. Moisture content and aw can often determine the rate of deteriorative reactions as well as microbial growth. As indicated earlier, prevention of microbial growth can be achieved provided aw < 0.6. However, increased moisture levels due to transmission or condensation of wáter vapor (due to temperatura fluctuations) could result in favorable conditions for microbial growth. Off-flavors, increased acidity, and visual and textural changes may be additional negative effects of microbial growth.

Another significant factor that causes caking in milk powders is lactose. Lactose is highly

hygroscopic, but crystallization does not occur if aw < 0.43, the moisture content <8.4%, and storage temperature <20°C. With the relatively high lactose content in filled milk powder (FMP) (~35%), the powder may be prone to caking with an increase in free moisture due to lactose crystallization. Difficulties in dispersing the powder in water (i.e., diminishing the instantizing properties) may be the result.

Therefore, in selecting a suitable packaging system for milk powders, three factors must be taken into account: the initial moisture content of the powder, the final acceptable moisture content of the powder, and the required shelf life.

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: CAKING

Fri, 05 Feb 2021 10:40:52 GMT

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: CAKING

Several properties of powders with amorphous lactose can be related to its glass transition temperatura. These include surface stickiness and caking, time-dependent lactose crystallization and release of encapsulated lipids, and increasing rates of nonenzymic browning and lipid oxidation.

When an amorphous component is given suitable conditions of temperature and water content, powder can mobilize as a high-viscosity flow, which can make it sticky and lead to caking. The changes in mechanical properties and diffusion are responsible for stickiness, caking, and lactose crystallization. Caking is a deleterious phenomenon by which a low-moisture, free-flowing powder is first transformed into lumps, then into an agglomerated solid, and ultimately into a sticky material, resulting in loss of functionality and lowered quality. Amorphous lactose is generally present in high-fat powders and can contribute to flowability problems. However, these problems also arise under conditions [water activity and powder temperature] where the amorphous lactose is stable. This indicates that milk fat also contributes to caking. The changes in the reaction rates are more complex and are affected by other factors, including pH, heterogeneities in water distribution, and miscibility of proteins and carbohydrates.

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: COHESION / FLOWABILITY

Tue, 02 Feb 2021 09:26:10 GMT

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: COHESION / FLOWABILITY

Powder deposition on processing equipment is a problem in the dairy industry, particularly in the spray-drying process, and results in economic disadvantages. Cohesion increases with a reduction in particle size; fat also plays an important part in the observed trend toward higher cohesion with increasing temperature. More surface area is available for cohesive forces, in particular, and frictional forces to resist flow. Melting of fat is likely to cause the major increase in cohesion, but there are several possible mechanisms. The liquid fat may have formed bridges between the particles, which increases the bonding strength. Alternatively, fat liquefaction could have softened the powder, resulting in deformation of the powder particles, which would have increased the contact area between the particles, thus enhancing already present attractive forces. During processing, the behavior of powders is strongly influenced by particle properties as well as the design and operating conditions of the equipment.

The flowability of powders in such equipment is an important issue as it can strongly influence the efficiency and reliable operation of these processes. Intuitively, one would expect particle shape to affect flowability, as shape will influence the surface contacts between particles; however, there is not much reported work on the influence of shape on poder flowability.

FOOD QUALITY ATTRIBUTES OF LOW-FAT MILK POWDER OR SKIM MILK POWDER

Fri, 22 Jan 2021 10:00:10 GMT

FOOD QUALITY ATTRIBUTES OF LOW-FAT MILK POWDER OR SKIM MILK POWDER

Low-fat milk powder or Skim Milk Powder (SMP) is produced as a result of the removal of milk fat and water from milk. It contains a maximum of 1.5% fat and a maximum moisture content of 5%. The quality of this product is determined by the total heat treatment (i.e., temperature and time of all operations in processing). Most of the properties mentioned (solubility, water content, flavour, color and others) are strongly affected by the intensity of the applied heat treatment. The storage time and the temperature influence the entire quality of the powder. SMP has low bulk density; an increase in bulk density is accompanied by a corresponding improvement in other quality characteristics such as wetting, sinking, and dispersing abilities.

ATRIBUTOS DE CALIDAD ALIMENTARIA DE LA LECHE EN POLVO BAJA EN GRASA O LA LECHE DESNATADA EN POLVO

La leche en polvo baja en grasa o la leche en polvo desnatada se produce como resultado de la eliminación de la grasa y el agua de la leche. Contiene un máximo de 1,5% de grasa y un contenido máximo de humedad del 5%. La calidad de este producto está determinada por el tratamiento térmico total (es decir, la temperatura y el tiempo de todas las operaciones en el procesamiento). La mayoría de las propiedades mencionadas (solubilidad, contenido de agua, sabor, color y otras) se ven fuertemente afectadas por la intensidad del tratamiento térmico aplicado. El tiempo de almacenamiento y la temperatura influyen en toda la calidad del polvo. La leche en polvo desnatada tiene baja densidad aparente; un aumento en la densidad aparente va acompañado de una mejora correspondiente en otras características de calidad tales como capacidad de humectación, hundimiento y dispersión.

ПИЩЕВЫЕ СВОЙСТВА ОБЕЗЖИРЕННОГО СУХОГО МОЛОКА

Сухое обезжиренное молоко (СОМ) производится в результате удаления из молока молочных жиров и воды. Оно содержит максимум 1,5% жира и не более 5% влаги. Качество этого продукта определяется температурой термической обработки и временем, потраченным на данные операции. Большинство свойств, таких как растворимость, содержание влаги, аромат, цвет и др, сильно зависят от интенсивности применяемой термообработки. Время хранения и температура влияют на качество порошка в целом. СОМ имеет низкую насыпную плотность; увеличение объемной плотности сопровождается соответствующим улучшением других качественных характеристик, таких как смачиваемость, подружение и растворимость.

Food Products Suitable for Modified Atmosphere Packaging

Thu, 17 Dec 2020 11:09:42 GMT

Food Products Suitable for Modified Atmosphere Packaging

WHOLE MILK POWDER consists mainly of whey proteins (almost 4%), caseins (almost 20%), milk fat (almost 26%), and lactose (almost 38%). The particles of milk powder consist of a continuous mass of amorphous lactose and other low-molar-mass components in which fat globules and proteins are embedded. The physical processes, involving mainly milk fat and lactose, together with chemical reactions, have the ability to reduce the shelf life of WMP and other dry products based on milk powder. These other products include infant formula and instant powders for coffee, cocoa, and chocolate-flavored beverages. Long-term storage of milk powder affects the nutritive value, mainly due to loss of lysine, and the sensory qualities of the reconstituted milk, as well as the functional and physical properties that are so important for the use of milk powder as a food ingredient.

Milk powder quality is influenced by various factors during processing or storage:

1. Manufacturing techniques and parameters

2. Drying techniques and conditions

3. Storage conditions

Three deteriorative reactions determine the shelf life of milk powder in practice: lactose crystallization, lipid oxidation, and Maillard reactions (nonenzymic browning).

The basic properties that determine milk powder quality, and where defects mainly appear, include powder structure, solubility, water content, scorched particles, owability, oxidative changes, avor, and color. Hence, milk powder quality should be quantified by the relationship between the perational process variables that best describe these properties.

FOOD QUALITY ATTRIBUTES OF WHOLE MILK POWDER

Mon, 23 Nov 2020 11:58:38 GMT

FOOD QUALITY ATTRIBUTES OF WHOLE MILK POWDER

Milk powder quality is influenced by various factors during processing or storage:

1. Manufacturing techniques and parameters

2. Drying techniques and conditions

3. Storage conditions

Three deteriorative reactions determine the shelf life of milk powder in practice: lactose crystallization, lipid oxidation, and Maillard reactions (nonenzymic browning).

SPRAY-DRIED MILK POWDERS

Tue, 27 Oct 2020 12:22:25 GMT

SPRAY-DRIED MILK POWDERS

SPRAY DRYING

Spray drying is the most common method of dehydrating milk and milk products. It involves rapid removal of moisture, leading to the formation of amorphous lactose, which forms a continuous matrix in which proteins, fat globules, and air cells disperse. Spray-drying Packaging and the Shelf Life of Milk Powders technology in combination with other unit processes plays an important role in responding to market demands for powders with a wide range of functional properties. Spraydrying technology involves the transformation of the milk emulsion into a great number of small droplets that are exposed to a fast current of hot air as they fall into the spray chamber. As water is evaporated from the droplets they become powder particles.

PROPERTIES OF SPRAY-DRIED MILK POWDERS

The quality of food powders is based on a variety of properties, depending on the specific application. In general, the final moisture content, insolubility index, dispersability index, free fat, rheological properties, and bulk density are of primary importance. These characteristics depend on drying parameters (type of spray dryers, nozzles/wheels, pressure, agglomeration, and thermodynamic conditions of the air: temperature, relative humidity, and velocity) and characteristics of the concentrate before drying (composition/physicochemical characteristics, viscosity, thermosensibility, and availability of water).

The insolubility index is of primary importance for the quality of instant powders. Insoluble material is formed during spray drying of concentrated milk. The actual amount depends on the temperature and moisture content during the drying period. An important quality attribute of milk powder is the bulk density. It is obviously of considerable interest from an economic point of view because it in: uences the cost of storage, packaging, and transport.

FEATURES COMPARISON: SAPLI SYSTEM WITH CHAMBERS SYSTEM

Thu, 01 Oct 2020 10:37:40 GMT

FEATURES COMPARISON: SAPLI SYSTEM WITH CHAMBERS SYSTEM

Sapli offers a unique and patented solution for modified atmosphere (MAP) canning applications. Sapli seams cans in a production line for speeds from low ranges (8 units per minute) up to high speeds (96 upm). In all cases system applied is common and efficient giving a reduced level of oxygen inside the can (around 1-2%).

There are existing solutions in the market that are highly demanding in terms of price and costs for manufacturing powdered product in MAP.

Sapli developed an MAP canning system especially for powdered products that require a high level of quality for final consumer and a long shelf-life of the product for the manufacturer. For example for infant formula, coffee, snacks and others.

Sapli substitutes the existing air in the can and in between the powder particles for N2 and CO2 with the best solution existing in the market.

Below there is a chart where a comparison between solutions can be seen focussing on the some of the advantages of the solution offered by Sapli.

THE MANUFACTURE OF MILK POWDER

Tue, 04 Aug 2020 14:42:37 GMT

THE MANUFACTURE OF MILK POWDER

Drying means that the water in a liquid product—in this case milk—is removed, so that the product acquires a solid form. The water content of milk powder ranges between 2.5% and 5%, and no microbial growth occurs at such a low water content. Drying extends the shelf life of the milk, simultaneously reducing its weight and volume. This reduces the cost of transporting and storing the product.

Preheating conditions are used to a large extent to control the functional properties of

the powder. A number of changes occur in milk during preheating: whey protein denaturation, association of denatured whey proteins with the casein micelle, transfer of soluble calcium and phosphate to the colloidal phase, destruction of bacteria, and inactivation of enzymes.

The manufacture of milk powder involves a series of continuous or semicontinuous steps, such as milk standardization, thermal treatment, evaporation, spray drying, and : uidized bed drying, each of which has associated process variables that affect the effciency of the process and the quality of the product.

The manufacturing process for skim milk powder (SMP) involves heating the skim milk (known as preheating), concentrating the skim milk solids by evaporation to 45–50% total solids, heating the skim milk concentrate, and then spray-drying the milk concentrate to produce a powder. Depending on the intensity of the heat treatment, milk powder is classifed into categories related to the temperature–time combinations the skim milk has been exposed to prior to evaporation and drying. High temperature denatures whey proteins, the percentage denatured increasing with the intensity of the heat treatment. The degree of denaturation is normally expressed by the whey protein nitrogen index (WPNI) as milligrams of undenatured whey protein (u.w-p) per gram of powder. SMP is classifed into the following three types based on the WPNI, which is correlated to the spray-drying conditions: low-heat powder (70°C/15 sec, WPNI >6.0 mg g–1 u.w-p), medium-heat powder (85°C/20 sec, WPNI 5–6.0 mg g–1 u.w-p), and high-heat (~135°C/30 sec, WPNI <1.4 0 mg g–1 u.w-p).

In the manufacture of Whole Milk Powders (WMP), milk is subjected to a range of processes such as agitation, pumping, heating, concentration, homogenization, and spray drying. These processing treatments cause a number of physical and chemical interactions of the milk components.

SHELF LIFE OF MILK POWDERS IN DIFFERENT PACKAGES WITH SAPLI EQUIPMENT

Tue, 12 May 2020 10:37:44 GMT

SHELF LIFE OF MILK POWDERS IN DIFFERENT PACKAGES
WITH SAPLI EQUIPMENT

Shelf life is defined as the period between production and the time the food item loses its state of safe and satisfactory quality in terms of nutritional value, microbial status, flavour, texture, and appearance. The packaging plays a fundamental role in maintaining the quality and therefore the shelf life of foods. The package is an integral part of the preservation system and functions as an interface between the food and the external environment; the package should be designed and developed not only to contain the food product but also to protect it and add value to it, as its design may directly affect the purchase decision of the consumer.

A range of variables influence packaging development. In designing a packaging system, trends, prerequisites, conditions, and developments in the external environment must be taken into consideration.

For retailing to consumers, milk powder is packed into either metal cans, composite cans (the body of the can is made of cardboard, the lid and bottom are made of metal) or multilayer pouches. The type and construction of the package depends on the type of milk powder (e.g., skimmed, whole, filled, vitamin-added), the surface area: volume ratio of the package, the desired shelf life, the ambient storage and transport environment, and the anticipated market environment.

WMP, for example, is often packed under N2 gas to protect the product from fat oxidation, maintain its flavour, and extend shelf life. Packaging performance specifications therefore vary and depend on variations in product characteristics, the ambient distribution environment, and the market environment.

Essentially, packaging systems for milk powder must protect the powder from exposure to moisture, O2, and light and anticipate the likely external environmental factors, which include temperature, time, relative humidity, light, and physical hazards.

Sapli machines are specially designed and patented in order to extend the shelf life of powdered milk with various characteristics, as well as for other powdered products, such as coffee beans or instant coffee, various spices, nuts, snacks and many others.

Sapli machines can work with various types of cans, it can be both metal and composite cans.

TYPICAL GASES FOR MAP

Wed, 22 Apr 2020 08:33:14 GMT

TYPICAL GASES FOR MAP

The mixture of gases selected for a Modified Atmosphere Packaging depends on the type of product, the packaging materials and the storage temperature.

The atmosphere in this package consists mainly of adjusted amounts of N2, O2 and CO2. Reducing of Oxygen (O2) helps to reduce the level of oxidation and the development of adverse microorganisms.

Low O2 levels of 1-2% are used to produce Infant Formula product and powdered milk.

Carbon dioxide (CO2) levels in excess of 10% are phytotoxic to fruits and vegetables, therefore CO2 is maintained below this level.

Carbon dioxide (CO2) is colourless, odourless and tasteless. It has an oxidation-inhibiting and growth-inhibiting effect on most aerobic bacteria and moulds. The gas is frequently used to increase the shelf life of food. The shelf life of packaged or stored food is normally longer, the higher the CO2 content. Nevertheless, many products can become sour if the dosage is too high. In addition, the gas can diffuse out of the packaging or be absorbed by the product – and the packaging thereby collapses. The use of supporting or filling gases can slow down this effect.

Nitrogen (N2) is an inert gas and, due to its production process, usually has a relatively high purity. It is usually used to displace air, especially atmospheric Oxygen, in food packaging. This prevents the oxidation of food and inhibits the growth of aerobic microorganisms. It is often used as a support or filling gas, since it diffuses very slowly through plastic films and, therefore, stays in the packaging longer and extends shelf life of the product.

The use of noble gases such as Helium (He), Argon (Ar) and Xenon (Xe) to replace N2 as a balancing gas in the MAP can also be used to preserve and extend shelf life.

BASICS FOR MODIFIED ATMOSPHERE PACKAGING

Mon, 20 Apr 2020 11:24:38 GMT

BASICS FOR MODIFIED ATMOSPHERE PACKAGING

Modified Atmosphere Packaging (MAP ) is well established in the food industry and continues to gain in importance. MAP means, simply put, that the natural ambient air in the package is replaced by a gas or gas mixture, often nitrogen and carbon dioxide. This packaging under a protective atmosphere preserves the quality of fresh produce over a longer period of time, prolongs shelf-life, and gives food producers access to a geographically larger market for perishable products. This is suitable for powedered products, infant formula, coffee / cacao beans, instant coffee, or convenience products and many others.

Modified atmospheres are not only used in packaging. They can feature as part of the production process, e.g. in the case of powdered milk, fruit, nuts and snacks.

The standards required by Modified Atmosphere Packaging are comparatively high, and have to be controlled and monitored to ensure safety. Therefore, food manufacturers rely on modern MAP gas technology and various levels of quality assurance for maximum process safety.