Vacuum packing is a packaging method that removes air from packets prior to sealing. This method involves (manually or automatically) placing the items in a plastic film package, removing the air from the inside, and sealing the package. Shrink films are sometimes used to have conformity to the content. The purpose of vacuum packing is usually to remove oxygen from the container to extend the shelf life of food and, with a flexible packet form, to reduce the volume of contents and packaging.
Vacuum packaging reduces atmospheric oxygen, limits the growth of aerobic or fungal bacteria, and prevents volatile component evaporation. It is also commonly used to store dry food over a long period of time, such as cereals, nuts, preserved meats, cheese, smoked fish, coffee, and potato chips (chips). In a shorter period of time, vacuum packing can also be used to store fresh foods, such as vegetables, meat, and liquids, as it inhibits bacterial growth.
Vacuum packaging greatly reduces most non-food items. For example, clothing and bedding can be stored in bags evacuated with a domestic vacuum cleaner or a special vacuum cleaner. This technique is sometimes used to compress household waste, for example where the load is made for each full bag collected.
Vacuum packaging products, using plastic bags, tubes, bottles, or mason jars, are available for home use.
For refined food items that may be destroyed by a vacuum packing process (such as potato chips), the alternative is to replace the inner gas with nitrogen. This has the same effect of inhibiting the decline due to oxygen removal.
Video Vacuum packing
Sealer eksternal
The external vacuum sealer involves a bag attached to the external vacuum sealing machine. The engine will emit air and close the pockets, which are all done outside the machine. Hot sealer is often used to seal the pack.
Maps Vacuum packing
Single Vacuum Space Engine
Single room sealers require all products to be placed inside the machine. Like an external sealer, plastic bags are usually used for packaging. After the product is placed in the machine, the lid is closed and air is removed. Then, there is a heat seal inside the chamber that will seal the bag, after sealing the bag, the space is replenished with air by the automatic opening of the vents to the outside. This approaching pressure squeezes all the remaining air in the bag. The cap then opens and the product is removed. Chamber sealer is usually used for low to medium volume packaging. This vacuum machine style is also able to seal the liquid due to the same pressure in the chamber and bag that removes the risk of fluid sucking out of the open edge of the bag.
Double Dual Space Engine
Double room sealers require all products to be placed in plastic bags inside the machine. After the product is placed in the machine on the seal bar, the lid is closed and air is lifted. Then the seal bar inside the room seals the product inside the bag, after sealing the bag, the room is recharged with air by the automatic opening of the vents to the outside. This approaching pressure squeezes all the remaining air in the bag. The cap then opens and the product is removed. Double room sealers are commonly used for medium volume packaging, and also have the ability to vacuum seal fluid. The cover generally swings from one side to the other, increasing the production speed of more than one single space model. The double vacuum packing machine generally has a bent eyelid or fully automatic lid.
Double space vacuum packing machines are generally used for:
- Fresh Meat
- Processed Meat
- Cheese (hard and soft)
- Candy & amp; Chocolate
Automatic Vacuum Belt Automation Machine
Automatic sealer sealer belt requires that all products be placed in plastic bags or bag wrapped in a flow inside the machine. The product runs on the conveyor belt, automatically positioned on the machine on the seal bar, the lid is closed and air is released. Then the seal bar in the room seals the product inside the bag. After sealing the bag, the room is replenished with air by the automatic opening of the vents to the outside. This approaching pressure squeezes all the remaining air in the bag. The cap then opens and the product is removed. Automatic belt vacuum chamber machines are typically used for high-speed packaging of large items, and also have the ability to suck seal fluid. The lid generally moves straight up and down.
Automatic vacuum chamber belt machine commonly used for:
- Fresh Meat (mostly)
- Processed Meat
- Large Sausage Log
- Cheese (hard and soft)
Thermoforming (rollstock) Vacuum Package Machine
Vacuum packaging in large production facilities can be done with thermoforming machines. This is a Form-Fill-Seal type machine that forms packages from rolls of packaging film (woven). The product is loaded into a thermoformed, top web bag laid and sealed under vacuum, producing vacuum packaging products. Thermoforming can greatly improve the speed of packaging production. Thermoform plastics can be customized for size, color, clarity, and shape to fit the product perfectly, creating a consistent look. One of the most commonly used thermoform plastics is PET, known as a high strength barrier that is resistant to outside interference and ease of printing into design and designated shapes. Some common uses for Thermoforming in vacuum packaging include:
- Fresh & amp; Soaked meat
- Sausage
- Cheese
- Candy/Chocolate
- Item
- Grab-and-Go Snacks (jerky, snack sticks)
- Pharmaceutical and Medical Products
- Coins/Collectibles
Age save
Depending on the product, the shelf life of the vacuum packaging product may exceed the packaged or wrapped package normally. Meat like beef or pork can last up to 5 days in the refrigerator, but can last from 6 to 12 months in the freezer depending on the seal and packaging.
High Limit Vacuum Sealing Bag
The amount of shelf life enhanced by the vacuum bag depends on the structure in the material. A standard vacuum bag consists of a PA/PE structure in which PA is for puncture and PE resistance for sealing. High barrier categories include the use of more focused layers on the prevention of oxygen permeability, and therefore shelf life protection. There are two ingredients used in high barrier structures, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The shelf life indication can be measured effectively by how many cubic centimeters of oxygen can seep through 1 square meter of material over a 24-hour period. A standard PA/PE bag allows an average of 100 cubic centimeters, PVDC allows an average of more than 10, and EVOH averaging 1 cubic centimeter. The multi-layer structure allows the ability to use strong oxygen barrier materials to improve shelf life protection. The PremiumPack structure is a good example of EVOH high barrier based barrier.
Prevent freezer burning
When food is frozen without preparation, freezer burning may occur. This occurs when the food surface is dehydrated, and this leads to a dry, rough appearance. Freezer burn also damage food taste and texture. Vacuum packaging reduces the burning freezer by preventing food from exposure to cold and dry air.
Cooking Sous-vide
Vacuum packaging also allows for special cooking methods, sous-vide. Sous-vide, French for under vacuum , involves hunting for food sealed in a plastic bag.
Food safety
In an oxygen-deficient environment, anaerobic bacteria can proliferate, potentially causing food safety problems. Some of the pathogens of concern in food packed in vacuum are non-proteolytic spores Clostridium botulinum , Yersenia enterocolitica , and Listeria monocytogenes . Vacuum packing is often used in combination with other food processing techniques, such as retorting or cooling, to inhibit the growth of anaerobic organisms.
References
Further reading
- Robertson, G.L., Food Package: Principles and Practice , 3rd ed., 2013, ISBN 978-1-4398-6241-4
- Yam, K. L., The Encyclopedia of Packaging Technology , John Wiley & amp; Children, 2009, ISBN 978-0-470-08704-6
- Colonel In The Kitchen: A Surprising History Of Sous Vide on National Public Radio
Source of the article : Wikipedia
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