Berufskolleg / Vocational School - referenzen.frehner-consulting.de

Successful cooperation among members
The MAP project, for instance
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In other foodstuff sectors, the MAP method – i.e. modified atmosphere packaging – is already regarded as a
tried and tested way of preserving quality. This effect is attained by changing the atmosphere of the packaging
while simultaneously reducing its oxygen content. Can this experience be applied to the confectionery
industry too? Can fine bakery products also be protected and preserved through MAP? This was the subject
of a dissertation by Jessica Wiertz. The diploma student tested three different product specimens that
differed in texture as well as fat and moisture content. In addition, these products were representative of
certain fine bakery wares. The ZDS was the initiator of this research work: the joint project involving eight
partners – including the Lippe and Höxter University of Applied Sciences and IQ.Köln – was an instance
of a successful cooperation that made exemplary use of synergies.
Diploma student Jessica Wiertz: “The
dissertation showed that the MAP
method certainly has the potential to
improve the quality content of fine bakery
products in addition to the meat, fish
and bread products already packaged in
this way.”
Until now, only very little research had
been done on modified atmosphere
packaging in connection with bakery
and confectionery products. The objective
of the dissertation was therefore to
examine more closely the effect of
modified atmosphere packaging in preserving
the quality of fine bakery products.
In the practical part of the work –
which took place at the Federal research
institute in Detmold – Jessica Wiertz
analysed representative samples of
selected products. These were taken
from regular production, were packaged
on MAP equipment and then stored at
an increased temperature (40°C) in
order to accelerate the processes that
diminish quality. As reference specimens,
samples of each product were
stored in their original packaging and
without the modified atmosphere of
inert gas.
At the end of the storage period, the
specimens were analysed chemically,
sensorially and microbiologically. The
specimens in modified atmosphere
packaging were then compared with
those in the original packaging.
The first evaluation made after ten
weeks clearly showed that improved
preservation of quality is possible
through modified atmosphere packaging,
especially when a high-barrier
film is employed in combination with
nitrogen or argon.
In conclusion, it was ascertained that
the objective of the dissertation had
been achieved. For two of the products
evaluated, there were clear indications
of the suitability of modified atmosphere
packaging. The dissertation
showed that the MAP method certainly
has the potential to improve the preservation
of quality of fine bakery products
in addition to the meat, fish and bread
products already packaged in this way.
So for the future, it is foreseeable that
this project will be followed by further
investigations to extend the knowledge
attained as well as to test the MAP
method in combination with other products
from the area of bakery and confectionery
goods.
This successful cooperation did not go
unrecognised: the VDI Association of
German Engineers awarded the joint
project the 2007 promotional prize for
outstanding achievements by the young
scientific generation.
On the basis of the cooperation, it was
decided to initiate further work in this
area. The next series of investigations
has already begun!