Vacuum packaging

Vacuum packaging technology is used to either increase the shelf live of a food product or protect it from the atmospheric gases and/or moisture. The system designs range from simple manual, external vacuum systems, to fully automatic systems with chamber or continuous horizontal flow. The technology uses “barrier” bags to protect the product and eliminate the gas exchange; this is achieved by creating a vacuum inside the bag and seal it. 

In some application protective, inert gas or oxygen is place inside with the bag. The vacuum and the removal of oxygen around the food product generally increases its shelf life four times, however if it is coupled with other preservation techniques, such as cooling or freezing, it may increase the shelf life much longer. 

As noted above barrier film is needed to achieve effectiveness in vacuum-packaging. These films are multiple layers. Consisting of a sealable layer, usually PE (Polyethylene), PP (Polypropylene) or PET (Polyethylen terephthalate) and a barrier layer either PA (Polyamide) or EVOH (Ethylene Vinyl Alcohol). 

These multiple layer films –which may be up to 5 layers - are either laminated or co-extruded. The quality of the packaging materials are critical in this application and should be controlled. 

APPLICABLE INDUSTRY SECTORS

• Food and baking industry
  
• Technical products packaging
• Chemical and plastic industry
• Food service and catering industry