Question:
In active packaging system, carbon dioxide absorbers/emitters are used in
In active packaging system, carbon dioxide absorbers/emitters are used in
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Active Packaging Applications: $\mathbf{\text{CO}_2}$ ABSORBERS EMITTERS are used in Fresh Coffee (absorbs excess off-gas), and Fresh Meat/Fish/Nuts (antimicrobial protection).
Updated On: Sep 15, 2026
- Coffee, fresh meat, fish, nuts, etc.
- Fruits and vegetables
- Ready meals and beverages
- Cereals
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Active packaging modified atmosphere dynamics: $ ext{CO}_2$ absorbers ($ ext{Ca(OH)}_2$) prevent package burst from off-gassing in freshly roasted coffee, and $ ext{CO}_2$ emitters ($ ext{NaHCO}_3$ + citric acid) maintain antimicrobial headspace concentrations to suppress gram-negative psychrotrophic spoilage in fresh meat, fish, and nuts.
Key Formula or Approach:
\[ \text{Active } \text{CO}_2 \text{ Control: } \begin{cases} \mathbf{\text{CO}_2 \text{ Absorber [Ca(OH)}_2\text{]}} \& \text{Prevents Bursting in Fresh Roasted Coffee} \mathbf{\text{CO}_2 \text{ Emitter [NaHCO}_3\text{ + Acid]}} \& \text{Inhibits Spoilage in Fresh Meat, Fish, Nuts} \end{cases} \]
Step 2: Detailed Explanation:
In active food packaging and modified atmosphere packaging (MAP) technology:
- Carbon Dioxide Absorbers and Emitters (A) are functional active packaging sachets:
1. $\text{CO_2$ Absorbers (Calcium hydroxide Ferrous carbonate):} Freshly roasted Coffee beans off-gas massive volumes of carbon dioxide ($5 - 15\text{ L } \text{CO}_2 / \text{kg}$); absorbers prevent package swelling and rupture.
2. $\text{CO_2$ Emitters (Sodium bicarbonate + organic acid):} In Fresh Meat, Poultry, Fish, and Nuts, carbon dioxide dissolves into tissue water to form carbonic acid, lowering surface pH and inhibiting aerobic psychrotrophic spoilage bacteria (Pseudomonas). Emitters generate sustained $\text{CO}_2$ headspace levels to replace dissolved gas without causing package collapse.
Step 3: Final Answer:
Therefore, carbon dioxide absorbers/emitters are used in Coffee, fresh meat, fish, nuts, etc., corresponding to option (A).
Active packaging modified atmosphere dynamics: $ ext{CO}_2$ absorbers ($ ext{Ca(OH)}_2$) prevent package burst from off-gassing in freshly roasted coffee, and $ ext{CO}_2$ emitters ($ ext{NaHCO}_3$ + citric acid) maintain antimicrobial headspace concentrations to suppress gram-negative psychrotrophic spoilage in fresh meat, fish, and nuts.
Key Formula or Approach:
\[ \text{Active } \text{CO}_2 \text{ Control: } \begin{cases} \mathbf{\text{CO}_2 \text{ Absorber [Ca(OH)}_2\text{]}} \& \text{Prevents Bursting in Fresh Roasted Coffee} \mathbf{\text{CO}_2 \text{ Emitter [NaHCO}_3\text{ + Acid]}} \& \text{Inhibits Spoilage in Fresh Meat, Fish, Nuts} \end{cases} \]
Step 2: Detailed Explanation:
In active food packaging and modified atmosphere packaging (MAP) technology:
- Carbon Dioxide Absorbers and Emitters (A) are functional active packaging sachets:
1. $\text{CO_2$ Absorbers (Calcium hydroxide Ferrous carbonate):} Freshly roasted Coffee beans off-gas massive volumes of carbon dioxide ($5 - 15\text{ L } \text{CO}_2 / \text{kg}$); absorbers prevent package swelling and rupture.
2. $\text{CO_2$ Emitters (Sodium bicarbonate + organic acid):} In Fresh Meat, Poultry, Fish, and Nuts, carbon dioxide dissolves into tissue water to form carbonic acid, lowering surface pH and inhibiting aerobic psychrotrophic spoilage bacteria (Pseudomonas). Emitters generate sustained $\text{CO}_2$ headspace levels to replace dissolved gas without causing package collapse.
Step 3: Final Answer:
Therefore, carbon dioxide absorbers/emitters are used in Coffee, fresh meat, fish, nuts, etc., corresponding to option (A).
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