I want to know what effects increasing CO2 levels to 60-70% will have on the packaging itself. There is a lot of information on the effect it has on the product, specifically pasta, but nothing on what happens to the packaging in terms of condensation on the packaging or swelling/crumpling of the packaging
The effect in food is so important due to the formation of carbonic acid. If may affect the taste. Is it for liquid or solid food. Almost packaging is made by inert material.
Dear Alicia,
Please provide an anti-fog based film in your MAP application. And, you might use N2, as a make-up gas to prevent package collapsing. But, in long-term storage period, depending on the product and its inital temperature, you might not be able to prevent moisturizing.
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