Why gas injection or MAP?
As soon as the vacuum process has been completed, the bag is ready to be sealed. Prior to the sealing, a gas is a possibility. This technique is called Modified Atmosphere packing or MAP.
Why inject a gas?
There are several reasons to inject a gas. Mostly, this occurs to increase the product's shelf life, to give extra protection and to prevent the product from colouring. Usually a mixture of nitrogen (N2) and carbon dioxide (CO2) is used. Dioxygen (O2) can also be added to this combination. Recently the use of argon (Ar) has increased, as this contains the same gas properties as nitrogen (N2).
When injecting a gas?
Examples of products where gas injection is useful are:
- Chopped lettuce
- Salad leaves
- Minced meat
- Cooked fish
- Pre-baked products
- Ready to use products
It depends on the product which gas mix is most suitable. Your gas supplier can inform you best which is the optimum composition for your application. A special oxygen (O2) pump is available for gas mixtures of more than 20% dioxygen (O2). Do you need advice? Please contact one of our delivering partners in the buttons below.
- Connect the gas bottle to the gas nipple
- Open the gas bottle
- Set the gas flush time or the percentage
- After the vacuum process, the machine will inject the gas
- The vacuum bag is being sealed
- The package is airtight, but contains the added gas mixture
Effects of different gases
- Nitrogen (N2) and argon (Ar) eliminate moisture particles
- Carbon dioxide (CO2) puts a hold on the growth of bacteria and mould
- Oxygen (O2) maintains the red or pink colour of meat
Advantages of gas injection
- - Extends the shelf life
- - Protects fragile products
- - Prevents discolouration