Modern packing of food products, first of all, has to look and be esthetically multipurpose. However in addition, from it the convenience when transporting products is required and increase in an expiration date – such qualities possesses the vacuum packing allowing to keep fresh a large number of perishable goods.
All about vacuum packing
Today vacuum packing is one of the most popular decisions for the satisfaction of all requirements imposed to registration of products. It doesn't need considerable financial expenses and big floor space that does it favorable even for the small enterprises. Depending on production of vacuum packing, usually use the semi-automatic equipment or high-performance lines on which the products are packed.
The cars packing goods into a polymeric package hermetically make vacuum packing by a special seam.
Vacuum packing is made of a polymeric barrier film which has multilayered structure. The important requirement to it is existence of optical properties by means of which the buyer can estimate appearance of a product and its quality. The second party of vacuum packing is often made non-transparent that the goods looked more favourably. For fish products usually choose oblong polymeric packages whereas packages of square shape use for packing of meat products.
Storage in vacuum packing
The main advantage of vacuum packing is its ability to considerably prolong product periods of storage due to preliminary replacement from the packing camera of air. For this purpose use the special gas mixes prepared separately for each type of products and destroying anaerobic bacteria which can breed and spoil goods even in the airless environment. In a vacuum the products remain by 3-5 times longer, than at traditional methods of a cool storage or the freezer. Vacuum packing also allows to keep food tasty and fresh after a defrosting that significantly saves money for purchase of new products. Loose grain, sugar, salt and flour as vacuum packing prevents absorption of moisture from air are perfectly stored in it and protects products from petrifaction and bugs. Besides, vacuum packages are ideal for fast pickling of meat and fish, opening in them a time and as much as possible soaking a dish with marinade. As a result, shish kebabs can be prepared 10 minutes later after pickling in vacuum packing. Also it is widely used for storage of high-in-fat products which in a vacuum keep the initial taste.