Vacuum packaging refers to the technique of removing air from a pack prior to sealing and it predates the use of gases as a means of food preservation. Its principal purpose is to remove oxygen by pulling the packaging material into intimate contact with the product. It works particularly well for frozen poultry such as turkeys, where the exclusion of air helps to reduce freezer burn, and for fatty fish such as salmon. Hand and semi-automatically operated vacuum packaging chamber machines are available
What is Vacuum Packaging
It is a process by which all the air is extracted from the vacuum pouch before sealing the open end of the pouch
Benefits of Vacuum Packaging
Vacuum packing helps to save the perishable food items from getting infected with the air borne bacteria’s. thus increases the shelf life of the products.
Products like Cereals, Nuts, Meats, Cheese, liquids etc. Fresh vegetables, fish products, electronic items, etc. which can be harmed by air borne bacteria’s can be stored and prevented by vacuum packing.
Types of Vacuum Packaging Machines
