Vacuum packing
[2] Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components.
It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps).
On a more short-term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth.
Vacuum packaging products, using plastic bags, canisters, bottles, or mason jars, are available for home use.
For delicate food items that might be crushed by the vacuum packing process (such as potato chips), an alternative is to replace the interior gas with nitrogen.
The product travels on the conveyor belt, it is automatically positioned in the machine on the seal bar, the lid is closed and air is removed.
Thermoformed plastics can be customized for size, color, clarity, and shape to fit products perfectly, creating a consistent appearance.
Some common uses for Thermoforming in vacuum packaging include: In an oxygen-depleted environment, anaerobic bacteria can proliferate, potentially causing food-safety issues.
Some pathogens of concern in vacuum packed foods are spore-forming non-proteolytic Clostridium botulinum, Yersinia enterocolitica, and Listeria monocytogenes.
[3] Vacuum packing is often used in combination with other food processing techniques, such as retorting or refrigeration, to inhibit the growth of anaerobic organisms.
The high barrier category includes the usage of more layers focused on the prevention of oxygen permeability, and therefore shelf life protection.
[citation needed] There are two materials used in high barrier structures, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH).
[citation needed] Shelf life indication can be effectively measured by how many cubic centimeters of oxygen can permeate through 1 square meter of material over a 24-hour period.
Vacuum packing reduces freezer burn by preventing the food from exposure to the cold, dry air.
