Asphyxiant gas can smell the odorants, and assigning a different smell to each gas may be impractical. Another difficulty is that most odorants (e.g., the thiols) are chemically reactive. This is not a problem with natural gas intended to be burned as fuel, which is routinely odorized, but a major use of asphyxiants such as nitrogen, helium, argon and krypton is to protect reactive materials from the atmosphere. The dangers of excess concentrations of nontoxic gases has been recognized for centuries within the mining industry. The concept of black damp (or "stythe") reflects an understanding that certain gaseous mixtures could lead to
Modified atmosphere method is suitable for bulk and large operations. Many products such as red meat, seafood, minimally processed fruits and vegetables, salads, pasta, cheese, bakery goods, poultry, cooked and cured meats, ready meals and dried foods are packaged under MA. A summary of optimal gas mixtures for MA products are shown in Table 1. Table 1. Modified Atmosphere Packaging for different food products and optimal gas mixtures Modified atmosphere Modified atmosphere is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life.The need for this technology