SPECIALIZE
POUCHES FOR VACCUM PACKAGING
Vacuum packing (or vacuum sealing):
a form of packaging that involves
the removal of air (and sometimes
its replacement) from a pouch.
Healthy eating is becoming increasingly
important, people are trying to eat
food that is as fresh as possible.
Vacuum packing helps preserve the
nutritional value and natural flavor
of the food. This means that one can
use less salt and fat in your cooking
because ingredients don't lose their
natural flavour, so one can have flavour
and a health conscious diet.
Freezing is a great way to preserve
your food but presentation and flavour
can suffer. Vacuum packing means that
your food will stay fresher, taste
better and look better.
The main purpose of vacuum packing
is to extend the safe shelf life of
main ingredients in a convenient form
for immediate service. Organisms -
which are present in all fresh foods
- can't develop in vacuum sealed packs
stored at chill ... and oxidation
and dehydration are also prevented.
Hygiene is further improved by eliminating
cross contamination, airborne infection
and staff handling hazards.
Foods packed in the Vacuumed Pouches
have the following Advantages :
1. Maintains their freshness and flavor
3 - 5 times longer than with conventional
storage methods, because they don't
come in contact with oxygen.
2. Foods maintain their texture and
appearance, because microorganisms
such as bacteria mold and yeast cannot
grow in a vacuum.
3. Freezer burn is eliminated, because
foods no longer become dehydrated
from contact with cold, dry air.
4. Moist foods won't dry out, because
there's no air to absorb the moisture
from the food.
5. Dry, solid foods, such as brown
sugar, won't become hard, because
they don't come in contact with air
and, therefore, can't absorb moisture
from the air.
6. Foods that are high in fats and
oils won't become rancid, because
there's no oxygen coming in contact
with the fats, which causes the rancid
taste and smell.
7. Insect infestation is eliminated,
because insects require oxygen to
survive and hatch.
8. Meat and fish will marinade in
minutes when vacuum packaged in canisters,
because as air is being removed from
the canister, the pores of the mat
or fish open up and allow the marinade
to penetrate.
9. Food bills are reduced because
food lasts longer (so less spoiled
food will need to be thrown away),
and because food can be purchased
in lower-priced bulk quantities and
re-packaged at home into smaller portions.
10. Vacuum packaged food will taste
fresher and last longer than food
stored in conventional containers.
Application for Non Food Items
:
1. Non-food items are protected from
corrosion and moisture-damage. Like
your antique silverware, which won't
tarnish when vacuum packaged. Or wool
sweaters, to keep bugs away, and to
shrink them for minimal storage space.
Shelf life of vacuum packaged foods.
Food
|
Store
|
Normal
Shelf Life
|
Vacuum
Shelf Life
|
Large cuts
of meat: beef, poultry, lamb
and pork
|
Freezer
|
6 months
|
2-3 years
|
Ground meat:
beef, poultry, lamb and pork
|
Freezer
|
4 months
|
1 year
|
Fish
|
Freezer
|
6 months
|
2 years
|
Coffee beans
|
Room temperature
|
4 weeks
|
16 months
|
Coffee beans
|
Freezer
|
6-9 months
|
2-3 years
|
Berries: strawberries,
raspberries, blackberries
|
Refrigerator
|
1-3 days
|
1 week
|
Berries: cranberries,
huckleberries, blueberries
|
Refrigerator
|
3-6 days
|
2 weeks
|
Cheese
|
Refrigerator
|
1-2 weeks
|
4-8 months
|
Cookies, crackers
|
Room temperature
(periodically opening)
|
1-2 weeks
|
3-6 weeks
|
Flour, sugar,
rice
|
Room temperature
|
6 months
|
1-2 years
|
Lettuce
|
Refrigerator
|
3-6 days
|
2 weeks
|
Nuts
|
Room temperature
|
6 months
|
2 years
|
Oils with
no preservatives, like safflower,
canola, corn oil
|
Room temperature
|
5-6 months
|
1-1.5 years
|
Wine
|
Refrigerator
|
1-3 weeks
|
2-4 months
|
Disclaimer
Note: The above technical parameters
only served as typical or representative,
and do not constitute any guarantee
or responsibility.
|