Vacuum packing

Vacuum packing is a method of packaging that removes air from the package prior to sealing. This technique involves placing items in a plastic film package, removing air from inside, and sealing the package. The intent of vacuum packing is to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. Vacuum packing is commonly used for storing food items like meats, nuts, cheese, coffee, and smoked fish, but it is also used in packaging certain non-food items.

Overview

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.

Process

The process of vacuum packing involves placing items in a plastic film package, removing air from inside, and sealing the package. The vacuum environment removes atmospheric oxygen, which is the primary source of deterioration for many food products. By eliminating it, the shelf life of these products is significantly extended. The vacuum packing process can involve a variety of machines, from small manual sealers to large, automated machines for industrial packaging.

Benefits

• Extended Shelf Life: The removal of oxygen from the packaging delays the oxidation process, which extends the shelf life of the product.
• Protection: Vacuum packing can protect food from dehydration and freezer burn when stored in a freezer.
• Efficiency: Reduces the volume of the contents and package, which can save storage space.
• Barrier Protection: Provides a barrier from external elements such as moisture, dust, and insects.

Applications

• Food Industry: Vacuum packing is widely used in the food industry to preserve the quality and extend the shelf life of products.
• Non-Food Packaging: Certain electronic components, medical items, and other non-food items are vacuum packed to prevent oxidation, corrosion, and moisture damage.

Considerations

While vacuum packing offers numerous benefits, there are considerations to keep in mind:

• Certain types of bacteria (e.g., Clostridium botulinum) can grow in low-oxygen environments and produce toxins. Therefore, vacuum-packed food must be stored at appropriate temperatures.
• Vacuum packing is not a substitute for the heat processing of home canned foods nor is it a substitute for the refrigerator or freezer storage of foods that would otherwise require it.

See Also

• Food preservation
• Shelf life
• Modified atmosphere
• Freezer burn

References

Vacuum packing Resources
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