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Vacuum packaging is one of the easiest, most efficient and economical processes of preserving food quality and safe home storage of products that can easily and quickly deteriorate. Because oxygen enables microorganisms, such as bacteria, mold and yeast to grow, which then causes food to deteriorate, the removal of oxygen in packaging is of utmost importance. Vacuum packaging literally vacuums the air out of the bags or storage containers, and so slows the process of deterioration. Vacuum packaging lengthens the time of freshness for just about all foods, from pasta sauce to coffee beans to potato chips. |
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| Why Vacuum Packaging? |
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Foods maintain their freshness and flavor 3-5 times longer than with conventional storage methods, because they don't come in contact with oxygen. |
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Foods maintain their texture and appearance, because microorganisms such as bacteria mold and yeast cannot grow in a vacuum. |
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Freezer burn is eliminated, because foods no longer become dehydrated from contact with cold, dry air. |
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Moist foods won't dry out, because there's no air to absorb the moisture from the food. |
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Dry, solid foods, such as brown sugar, won't become hard, because they don't come in contact with air and, therefore, can't absorb moisture from the air. |
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Foods that are high in fats and oils won't become rancid, because there's no oxygen coming in contact with the fats, which causes the rancid taste and smell. |
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Insect infestation is eliminated, because insects require oxygen to survive and hatch. |
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Meat and fish will marinade in minutes when vacuum packaged in canisters, because as air is being removed from the canister, the pores of the mat or fish open up and allow the marinade to penetrate. |
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Food bills are reduced because food lasts longer (so less spoiled food will need to be thrown away), and because food can be purchased in lower-priced bulk quantities and re-packaged at home into smaller portions. |
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And non-food items are protected from corrosion and moisture-damage. Like your antique silverware, which won't tarnish when vacuum packaged. Or wool sweaters, to keep bugs away, and to shrink them for minimal storage space. |
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Advantages Of Gas Flushing In Vacuum Packaging? |
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Allows meat to bloom – if the oxygenated red meat color is desired, a blend incorporating oxygen can be used to control color. |
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Extended shelf life – controls oxidation by displacing the oxygen with carbon dioxide and nitrogen, inhibits bacterial growth of normal aerobic spoilage organisms, the gas mix also aids in preventing a surface mold. |
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Prevents crushing of soft products – gas mixtures of carbon dioxide and nitrogen equalize the pressure in the package and prevent package collapse. |
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Retains moisture – prevents the product from drying out by containing the moisture in the package, however water can move from center of product to surface resulting in staling. |
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| Vacuum Pouches: |
Vacuum Pouches are usually made of multi-layered nylon and polyethylene. Other materials are added to some pouches for specific purposes so as to have higher barrier proprieties. |
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Few Vacuum Packaging Applications |
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Broccoli OR Vegetables
- Stay Fresh
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Dairy Products
- Longer Shelf Life |
Chilly Packing |
Side View Of Chilly Packing
Saves Space In Packing Thereby
Reducing Cost In Packaging
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Meat & Meat Products
- Longer Shelf Life |
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Welding Electrodes
- Retaining Original Manufacturing Properties - When Stocked For Longer Period
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Sea Food
- Longer Shelf Life |
Coffee Beans/Ground Coffee
- Stays Longer Fresh/Retains Aroma |
Tea Briquettes
- Tea Stays Longer Fresh/Retains Aroma |
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