The oxidation process is the main cause of spoilage affecting dry food products, which contains a high proportion of unsaturated fatty acids, such as cereals, potatoes, nuts, cocoa powder, and powdered milk. This destructive reaction can be controlled by the MAP method using nitrogen gas.
The gas to product ratio is often considered to be 2 to 1.
In order to achieve high durability in the MAP method, the film and the container must have very barrier properties for moisture and gases.
Multilayer and metallized films have these necessary properties. Some dry foods, such as milk powder, are particularly sensitive to oxidation and the amount of oxygen left in the dish should be reduced to below 0/2 oxygen absorbers can be used in the container to achieve the amount of low residual oxygen inside the container.
To prolong the life of the product, it is necessary to prevent the growth of bacteria, yeasts and mold.
Some of these problems can occur during product preparation or product packaging. Consequently, strict hygiene standards and touches by hands should be carefully monitored to minimize food poisoning.