Vacuum Packaging

Vacuum Packaging

Vacuum packaging is a technology for evacuating air from a package and sealing the package to maintain its vacuum state.

Vacuum technology is a method used for storing samples in laboratories, especially food products, and for non-food products in storage. Within the scope of vacuum packaging, used in the packaging of small-sized foods; plastic, glass, tin cans are used.

Quality products should be used against the materials used against tearing and punctures. Packaging materials must be protected against external factors such as moisture and oxygen.

What are the Purposes and Benefits of Vacuum Packaging?

- Vacuum packaging can extend the shelf life of foods.
- As all the air in the package is evacuated within the scope of vacuum packaging, the growth of aerobic bacteria is prevented.
- The original color and aroma of foodstuffs are preserved by reducing the oxidation rate .
- It facilitates keeping foods at optimum temperatures.

Many foodstuffs can be safely vacuum packed:

- Meat and meat products
- Seafood
- Dried fruits
- Vegetables
- Cheese varieties
- Pasta, noodle varieties
- Cereals, nuts