Making our world more productive
MAPAX®. Glossary. Active packaging BIOGON® Active packaging employs a packaging material BIOGON® is the trademark for food-grade gases that interacts with the internal gas environment from Linde available in certain countries. to extend the shelf-life of food. Such technologies continuously modify the gas environment (and CA may interact with the surface of the food) by Controlled atmosphere. removing gases from or adding gases to the headspace inside a package. Examples of active Campylobacter packaging systems are oxygen scavenging, A genus of microaerophilic bacteria, some forms carbon dioxide production, water vapour removal, of which can cause serious health issues. ethylene removal and ethanol release. Carbon dioxide Aerobic organism CO₂ has a slightly acidic odour. It dissolves easily An organism that normally grows in the presence in water and thereby inhibits the growth of many of air (20% oxygen). microorganisms. Air contains approximately 0.03% carbon dioxide. Anaerobic organism An organism that normally grows in the absence Catalyst of air (20% oxygen) or oxygen. Anaerobes can A substance that regulates the rate of a chemical be “strict” (obligate) anaerobes, i.e. they can be reaction and itself remains unchanged. killed by oxygen, or “facultative” anaerobes, i.e. they can grow under either aerobic or anaerobic Clostridium conditions. A genus of bacteria classified as gram-positive rods, anaerobic endospore formers with a Anti-fogging properties fermentative mode of metabolism. Film manufacturers produce a high surface tension film with hydrophilic properties that Controlled atmosphere allows moisture to wet the surface in order to The atmosphere surrounding food is changed and avoid fogging. then controlled during storage.
Argon CFU Ar is an inert gas with low solubility in water. Colony-forming units are used to measure the Air contains approximately 1% argon. number of microorganisms.
Bacteriostatic effect EMA Capable of inhibiting bacterial growth without Equilibrium Modified Atmosphere. killing microorganisms. Enzymatic reaction Biochemical process Chemical reactions catalysed by enzymes. Process or phenomenon in a living organism or biological system described in chemical terms. Enzyme MAPAX® Globular protein that is the catalyst of a biological MAPAX® is a tailor-made MAP solution developed system. and delivered by Linde based on data about food, gases and packag ing. ERH Equilibrium Relative Humidity. MAPAX LD In-line leak detection system from Linde. Fermentation Anaerobic energy-yielding metabolism of cells. Master-pack Consumer packages (over-wraps) are packed in a Gas flushing big flexible pack that is gas-flushed. Flushing with gas or gas mixture to establish a modified atmosphere. Membrane A membrane consists of numerous layers of HACCP very thin polymer film, bundled into fibres. It is Hazard Analysis and Critical Control Point. used to produce nitrogen on site by exploiting A systematic approach to the identification, the variations in velocity at which different gas evaluation and control of food safety hazards. molecules pass through polymer materials.
Inert gas Mesophilic bacteria A gas that does not react with other substances Organisms living in the temperature range around under normal temperatures and pressures. that of warm-blooded animals. This means those that grow well between 20°C and 45°C. Lactic acid bacteria Gram-positive bacteria, usually non-motile, Microorganism non-sporulating bacteria that produce lactic All microscopic forms of life, which includes such acid as a major or sole product of fermentative forms as bacteria, fungi, viruses, protozoa and metabolisms. All rod-shaped lactic acid bacteria algae. are placed in one genus called Lactobacillus. Modified atmosphere Leak detection An atmosphere differing from that of normal air. Quality assurance method to check whether food Normally the oxygen content is reduced and the packages have leaks. carbon dioxide content is increased.
Listeria Mould Facultatively anaerobic bacteria causing serious Aerobic food-spoilage microorganisms. They human disease. tolerate low water activity and a low pH value.
MAP Myoglobin Modified Atmosphere Packaging. This means The principal pigment in fresh meat. The form it altering the composition of the atmosphere inside takes is of prime importance in determining the a package so that it differs from that of normal air. colour of the meat. Nitrogen Psychrophilic bacteria N₂ is an inert gas with low solubility in water. Air These bacteria are able to grow at low contains approximately 78% nitrogen. temperatures, i.e. 0°C to 5°C.
Nitrous oxide Rancidity N₂O dissolves easily in liquid. It is mainly used Oxidation of lipids. for whipping cream. Respiration Nutritional content Aerobic energy-yielding metabolism of cells. Expresses the nutritional content, e.g. carbohydrates, fats, proteins and vitamins. Shelf-life The period between packaging a product and Oxidation its use, during which the quality of the product Chemical reaction with oxygen resulting in remains acceptable to the consumer. unwanted changes, e.g. rancidity and vitamin loss. Shelf-life technology The methods for enhancing shelf-life. Oxygen O₂ is a very reactive gas with low solubility in Sous-vide water. Air contains approximately 21% oxygen. The sous-vide technique entails packaging a food product in a vacuum, then preparing it at pH value high temperature (70 to 80°C), and quickly Expresses acidity (pH 0–6), neutrality (pH 7) and chilling it down to 2 to 4°C. alkalinity (pH 8–14). Thermophilic bacteria PSA Organisms that grow at elevated temperatures, Pressure swing adsorption. This technology is i.e. above 55°C. used to produce nitrogen on site. It is based on the ability of activated carbon to capture Water activity and retain oxygen from the air under certain aw. The ratio of the water vapour pressure of a conditions, while allowing nitrogen to pass material to the vapour pressure of pure water at through. the same temperature.
Protein Macromolecules built up of amino acids with peptide bonds.
Pseudomonas A genus of an aerobic gram-negative rod-shaped bacteria, ecologically important in soil and water owing to their large capacity to mineralise organic matter.
Linde is a company name used by Linde plc and its affiliates. The Linde logo, the Linde word and MAPAX are trademarks or registered trademarks of of plc. trademarks © 2016.Linde registered or Copyright affiliates. trademarks are its or plc MAPAX and Linde word Linde the logo, Linde The affiliates. its and plc Linde by used name acompany is Linde +49 7446 89 0, www.linde-gas.com Phone: Gases Division, Dr.-Carl-von-Linde-Strasse 6–14, 82049 Pullach, Germany Linde GmbH
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