FREQUENT QUESTIONS

FREQUENTLY ASKED QUESTIONS ABOUT THE TECHNOLOGY OF PACKAGING IN MODIFIED ATMOSPHERE

Why the mixture in the package is not as expected and measured at the time of packaging?

Why the packaging looks swollen during storage?

Why the package shrinks after sealing?

Is it necessary indicate, in the ingredients on the label, the gases that make up the atmosphere?

Is it obligatory indicate on the label the use of gas?

Can be packaged any food in a modified atmosphere?

What is the minimum percentage of carbon dioxide to inhibit microbial growth?

What is the maximum percentage of oxygen tolerable?

Does exists a type of products that are better suited to be packaged into a modified atmosphere?

Which modified atmosphere do i use for the product x?

How much increases the shelf life of the product?

How do you keep the products in modified atmosphere?

Are required special equipment and / or personnel?

How can you reduce the residual oxygen?