difference between Controlled and modified atmosphere

ThisArtificial atmosphere different technologies are used for the correct storage of products, with the sole purpose of extending the life after harvest. In the Food industry, The priority is to keep the product in good condition for as long as possible, while maintaining the quality and properties. And in some cases, to achieve this, it is necessary to postpone maturation.

of course, Not all products can be processed in the same way. In addition to taking the biological and environmental factors into account, we must look at the different morphological characteristics, composition and physiology of each product. These factors are not only important When storing these products, But also for his Packaging, Transport and Distribution. 

Once the factors involved in their deterioration have been established, the use of these technologies is not possible help the process of natural oxidation, but Also to control and prevent parasites, diseases and physiological disorders. Since each product has specific needs, the challenge will be to decide which will be the best technology for its preservation:

asshole-controlled atmosphere consists of one Preservation technology based on increase in CO2 levels and reduction of D-level oxygen Create conditions in which the product maintenance is possible without the need to use chemicals. Thanks to the temperature drop, It is possible to maintain the quality and freshness of food for longer. By improving the effect of cooling on devital activity of its substances.

This technique is generated by the gas composition of the atmosphere in a cold chamber, in which Temperature control, humidity and circulation of the air has been done. This makes it possible to keep the physical variables of the environment according to the needs of each product, and to keep them constant until the end of the process.

The mechanism uses an easy to understand principle: Cock air is composed -about- nitrogen (78%), doxygen (21%), carbon dioxide (0.04%) and other gases with a low concentration. With a variation in proportions, food storage conditions would be significantly changed.

Sometimes these environments can cause certain changes in the appearance of food, but maintain nutritional values and increases product strength after preservation by resetting the product’s metabolism. This method is generally used a lot in the transport of fruit or vegetables because Increases the durability of the product and promotes maturation in the short term, Give suppliers more time to make shipments on time without damage. Although he is also acting a problem when? he is working to store and transport varieties of incompatible products due to their different storage conditions.

nitrogen nitrogen is used to protect the oxygen, which protects food against oxidation, and to have a balanced atmosphere in the room. However, carbon dioxide is used tobreathingto reduce And inhibit the action of deethylene – which produces fruits and vegetables during the metabolic process – that puts food tissue in a dormant state. This compound, in high concentrations, It also prevents the proliferation of microorganisms.

To check atmosphere, a specific machine is necessary: Carbon dioxide and D-purifier oxygen, which regulate the levels of these substances and the air; Catalysts dethylene, who ikeliminating by catalytic burning; Temperature controls and humidity, to ensure that the necessary parameters are respected and date a Generator Dnitrogen, which controls the amount of gas to be absorbed as required.

Once the food has come out of the room in a normal atmosphere, the effect leaves as it came. The products will continue their ripening processes if they have not been in a controlled atmosphere, because they keep the fruit under latent conditions when the biochemical reactions slowed down.

Advantages and applications of controlled atmosphere in food

As we have seen, the reasons for having a controlled atmosphere are in defood Ideal for reducing losses caused by product rot. But he has more advantages:

• Increase the shelf life of food: I-controlled atmosphere manages to extend the optimal preservation period between 40 and 60% compared to the normal atmosphere.
• Avoid risks in connection with low temperatures: Reduces changes caused by cooling, because it allows temperature to increase.
• GetNaturalInsecticide and fungicidal effects: Thanks to the high concentration of carbon dioxide, a hostile environment is created for the spread of microorganisms, which means the use of chemicals in food.
• Maintain organoleptic properties: Minimizing the use of preservatives and additives, avoiding mixtures of odors and leaving no residue on the product, the presentation of food.
• save costs: In addition to the above-mentioned savings by preventing the deterioration of the product, we can also save by expanding the distribution area and reducing transport costs, because this allows a lower distribution frequency.

Cock-modified atmosphere It consists of a physical technique that leaves no chemical residues in food. by removing air from the inside of the container and replaces it with a gaseous content (generally CO2, O2 and N2), Retains the organoleptic quality of the product and slows down oxidation and coupling, so that the foods are retaining nutrients without undergoing adjustments.

This technique is generally used for the preservation of vegetable products, dairy products, bakery and pastries, meat and fish. Prevents the moisture cap from the surface being stored and prevents the partial diffusion of gases, both on the interior of the outside.. 

Key Differences Between Decontrolled and Modified Atmosphere

The main difference Modified atmospheres with controlled atmospheres is that the degree of control of the modified atmosphere is lower, What is a clear downside compared to controlled atmospheres, because the gases used to achieve this type D atmosphere can increase the growth of aerobics and Lve oxidation.

besides, It is much more economical than the technique of Controlled Atmosphere, because it is not necessary for high-tech instruments for its control and can be applied individually or collectively to products.

The need for a controlled atmosphere in food is essential for Keep the product so that it reaches the customer in the same condition in which it is collected, as well as to reduce all kinds of costs. And to achieve this, the best way to use a clean room for the food industry is.

That is why the idea is Use a cleanroom in which you create a controlled atmosphere, changing the composition of the gases. Normally this is done by the oxygen and rising CO2 and D levels nitrogen. However, the share is adapted to the needs of the stored food and is subject to extensive control throughout the process. in Laboratory sum We are at your disposal!