Controlled—modified atmosphere

A. L. Brody, ed.. Controlled Modified Atmosphere/ Vacuum Packaging of Foods, Food Nutrition Press, Inc., TmmbuU, Coim., 1989. 

Abe, Y. and Kondoh, Y. (1989) Oxygen absorbers. In Controlled Modified Atmosphere Vacuum Packaging of Foods, (ed. Brody, A.L.). Food and Nutrition Press, Trumbull CT, p. 151. 

Pariasca, J.A.T. et al.. Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. var. saccharatum). Postharvest Biol. TechnoL, 21, 213, 2000. 

O Mahony F.C., O Riordan T.C., Papkovskaia N., Kerry J.P., Papkovsky D.B., Nondestructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese, Food Control Available online 2006 17 (4) 286-292. 

Rajamaki, T., Alakomi, H.L., Ritvanen, T., Skytta,E., Smolander, M., Ahvenainen, R. (2005) Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat. Food Control 17 5-13. 

Farber, J.N., Harris, L.J., Parish, M.E., Beuchat, L.R., Suslow, T.V. and Corny, J.R. (2003) Microbiological safety of controlled and modified atmosphere packaging of fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety 2 (Supplement), 142-1 60. 

Rosa, C., Sapata, M. and Guerra, M.M. (2007) Chemical and sensory characteristics and microbiological safety of fresh finely chopped parsley packed in modified atmosphere. Food Control 1 8, 1 008-1012. 

Figure 9 Volcanic clouds are typically composed of gases and particles and diluted by the background atmosphere. Various chemical and physical processes and transformations acting during plume transport further modify plume composition. The chemical and physical form of plume components, their spatial and temporal distribution, and their deposition are therefore strongly controlled by atmospheric chemistry and transport of the plume.

Treatments with controlled or modified atmospheres based on CO2 and nitrogen N2 offer an alternative to fumigation with toxic gases for insect pest control in all durable commodities, but usually at an increased cost as compared with conventional chemical treatments. 

Conyers, S.T. and Bell, C.H. (1997) The effect of modified atmospheres on the juvenile stages of six grain beetles. Proceedings of the International Conference on Controlled Atmosphere and Fumigation in Stored Products, Nicosia, Cyprus, April 1996, Dona-haye, E.J., Navarro, S. and Vamava, A., pp. 73-81. 

In addition to the traditional canning, freezing, pickling and dehydration processes, several new processing techniques have surfaced in recent years. Irradiation with gamma rays, storage with controlled and modified atmospheric environment, reverse osmosis and ultrafiltration will be discussed in subsequent chapters. The emphasis will be on chemistry of quality improvement of the processed fruit and vegetable products. 

Controlled atmosphere (CA) or modified atmosphere (MA) storage refers to reduction of O2 and/or elevation of C02 to levels different from those in air. The addition of carbon monoxide (CO) or removal of C2H4 may also be involved. CA implies a greater degree of precision in maintaining specified levels of O2 and C02 than MA. 

Literature is scarce on the effects of controlled atmosphere (CA) and modified atmosphere (MA) storage on carotenoid content and colonr retention in yellow and red vegetables. Sozzi et al. (1999), reported a lower content in total carotenoids and lycopene in tomatoes, which had been stored in 3% O2 or 20% CO2 than after storage in air (control). No differences were fonnd after storage in low O2 and high CO2. When the samples were transferred to air, the total carotenoid and lycopene contents were lower in the tomatoes, which were subjected to different storage treatments from those stored in air all the time. 

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