The concept and characteristics of vacuum packaging

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Content

Introduction

1. History of packaging of Vacuum Packing

2. Function of packaging of Vacuum Packing

3. Design of packaging

4. Nanocomposites in modern packaging

5. Recyclization (utilization) of the used packaging

Conclusion

Reference

Introduction

As is known, the curd is coagulated, "curdled" milk protein separated from whey. It is a perishable product and store it in the clear must be refrigerated. And even in this case, the period of storage should not exceed 2-3 days as cottage cheese - soft, friable product and quickly loses moisture, it is easily affected by microbes and fungi and becomes unusable.

It is understood that these characteristics highly limit the possibility of delivery over long distances and sale in shops for a prolonged period of time. In this regard, to the forefront in the production and sale of cheese goes packing, to be exact - its ability to extend the shelf life without losing the beneficial properties of the product. In addition, packaging must also help sell the product, ie carry advertising and marketing functions (the detuning from the competition, highlighting the bright harmonious printing products, information, and so on), promoting active sales. Otherwise, investments in packaging will not pay off, even in part, not to mention the full cost recovery and, moreover, that the package brings additional competitive advantage to the manufacturer, and therefore the additional revenue from the increase of the value of the product and the volume of its sales.

Vacuum packing or vacuum packaging is a form of modified atmosphere packaging found around the world. Vacuum packing removes atmospheric oxygen from the primary package being sealed. Oxygen has been identified as a primary source of most product degradation. The removal of oxygen can often extensively help extend product life. Consumable and non-consumable products are commonly protected by vacuum packing.

The basic form of vacuum packing removes oxygen from a vacuum bag and seals off the vacuum bag once the oxygen has been removed. There are a variety of additional processes that can be involved when vacuum packaging that are covered below.

1. History of packaging of Vacuum Packing

Though early experiments of modified atmosphere packaging have been traced back to the early 19^thcentury, most accounts of vacuum packaging are not acknowledged until after World War II. In France prior to WW II, air was removed from rubber latex bags and the bags were sealed. This concept proved to increase the shelf life of frozen products. After WW II plastics became more popular and commercialized, this opened the door for vacuum packaging applications.

The Cryovac vacuum packaging process created in the 50's to package whole turkeys was the first commercial use of vacuum packaging perishable items. Since the introduction of commercial vacuum packaging many companies and individuals have contributed new methods, materials, and machines that have improved the quality of human life.

By the 70's, the idea of introducing an inert gas into vacuum packaging helped to dramatically increase the shelf life of many perishable product. Ever since then, the advancements in vacuum packing efficiency and increased shelf life have made incredible advancements.

Difference between Shrink Wrapping and Vacuum Packing

Though often confused, shrink packaging and vacuum packing are very different. Both forms of packaging appear to remove air from product packaging, but in very different ways. Shrink packaging like vacuum packing uses a sealing bar and film to package a variety of products. Products are enclosed in film and heat is applied to the shrink film to form fit the film to the product. Air escapes the shrink wrapped package through tiny vent holes along the film surface. These vent holes prevent a shrink packaged product from being completely sealing from exterior elements. Vacuum packing removes oxygen from the primary packaging using suction. Once the oxygen is removed from the package, the package is completely sealed off from exterior elements. This modifies the atmosphere within the package to extend the life of packaged products.

Advantages/Disadvantages of Vacuum Packing

What is Modified Atmosphere Packaging (MAP)?

Modified atmosphere packaging is a form of packaging that acknowledges product degradation is often attributed to the surrounding atmosphere. Modified atmosphere packaging involves the removal and introduction of specific elements to increase a product lifespan.

A variety of atmospheric gases are used depending on the product being packaged. Though the most common gases used in modified atmosphere packaging are oxygen, carbon dioxide, and nitrogen other gases such as: carbon monoxide, sulfur dioxide, ethanol, and argon can be used.

Many foods in grocery stores around the world use a modified atmosphere packaging to extend shelf life. The ability to modify the atmosphere within the package greatly increases the shelf life of a product. See a list of common products that use modified atmosphere packaging below.

Poultry - Some of the first products to be commercially packaged using modified atmosphere packaging. Low oxygen content with high carbon dioxide content is often used to increase shelf life.

Fresh Fish - The freshness of fish can break down quickly due to a rapid breakdown of enzymes. Fish placed in low oxygen MAP still has a tendency to quickly break down. Researchers have found that different fish react better with the introduction of different gases. A mixture of carbon dioxide, oxygen, and nitrogen are often used to obtain the longest shelf life.

Baked Goods - Moisture loss and the growth of mold are often the most common factors of baked good spoilage. Many MAP for baked goods uses carbon dioxide and nitrogen to extend shelf life.

Prepared Foods - Pre-cooked foods continue to grow in popularity around the world. Most prepared foods are chilled and packaged with carbon dioxide or nitrogen with little or no oxygen content.

Fruits and Vegetables- Increased carbon dioxide levels help slow down the degradation of fruits and vegetables. The balance between the proper amounts of carbon dioxide and oxygen can vary depending on the produce being wrapped. The wrong balance of oxygen and carbon dioxide can cause fermentation and off flavors.

Items Needed For Vacuum Packaging

The primary items need for most vacuum packaging operations is a vacuum sealer and bags. Other additional items that are commonly used depending on the needs are an external air compressor and an inert gas. The most common inert gas used is nitrogen. Nitrogen bottles can be found at most local welding supply stores. Below is a breakdown of the different types of vacuum bags and vacuum sealer often used in commercial vacuum packaging.

Vacuum Bags and Film

Vacuum bags are the exterior package to the products customers purchase. There are a variety of thicknesses, types, and Oxygen permeability bags available on the market. When choosing a vacuum bag, companies want to ensure they choose bags thick enough for the products being wrapped. The most common vacuum bag thickness used is a 3 mil thickness. The 3 mil vacuum bag thickness is thick enough to adequately protect most products being packaged. Below are some varieties of vacuum bags available.

Channeled Vacuum Bags - Channeled vacuum bags have embossed sides and are often used with home use vacuum sealers. The embossed channel allows air to escape from the bag easier.

Zippered Vacuum Bags - Very consumer friendly vacuum bags used to package a variety of products. The easy-open bag and re-closable zipper allows user to swiftly and easily open bags and reclose them without scissors.

Notched Vacuum Bags- Another consumer friendly bag aimed to offer easy opening for consumers.

Foil Vacuum Bags- A very common use for foil vacuum bags is coffee storage. The foil keeps light from compromising the packaged product.

Vacuum Sealers

The right vacuum sealer to accommodate the amount of product volume being sealed is essential to any commercial vacuum packing operation.

There are a variety of sealers to choose from with multiple production levels available.

We primarily sell commercial grade sealers capable of sealing in excess of 300 products per hour. Below is a list of different vacuum sealers found around the world.

Nozzle Vacuum Sealing - The most commonly used vacuum sealers around the world. Most all home use vacuum sealers use a nozzle to remove air from the vacuum bag being sealed. Some vacuum sealers offer a dual nozzle to remove air and seal two bags at once.

Chamber Vacuum Packing - Chamber packaging use a vacuum chamber with a heat seal closure to remove air from the vacuum bag and complete a full seal. Vacuum chambers are very popular in meat and cheese packaging.

Vacuum Skin Packaging - Vacuum skin packaging uses two rolls of film to remove air and seal the exterior package. A chamber compresses the film together to create a seal and remove air. A variety of meats, sausages, and cheeses are often packaged with skin packaging or thermoforming.

Hot Fill Vacuum Packaging - The oldest form of commercialized vacuum packaging. Hot fill vacuum packaging uses plastic bags dipped into water in excess of 180 degrees Fahrenheit. The negative pressure from the water removes excess oxygen and then the bag is fully sealed to close off the product from exterior elements. Hot fill is still a popular method of vacuum packaging hams, whole turkeys, and a variety of other products.

2. Function of packaging of Vacuum Packing

Vacuum packing is used for a wide range of products of medical, cosmetic and other industries, but particularly successful it is for food packaging.

The advantages of vacuum packaging

- Increase the shelf life of the product.

- Preserving the appearance of the product.

- Ensure hygienic conditions during storage and transportation.

- Transparency of packaging.

- Lower packaging costs

- Optimization and reduction of space for storage

Vacuum packaging is due to the fact that the package is not oxidant oxygen can extend the shelf life of the product by 2-2.5 times. Term storage of the product in vacuum packaging depends on the storage temperature and type of product.

When using an inert gas (Modified Atmosphere Packaging) during system evacuation shelf life can be increased up to a year. Furthermore, in some cases, vacuum packaging allows the product to make smaller, hence, it will occupy less space during transport or storage in a refrigerator.

One of the main advantages of vacuum packing on the right can be considered a high profitability of its use.

For example, saving on the cost of the packaging of the vacuum package compared to glass or cans for each kg of finished product, as well as savings on warehouse space and transportation of finished products due to the smaller size and weight of the finished product is more than 60%. And it's only the first advantage.

A second advantage of the vacuum packaging that vakpaket has relatively low mass contents. For example, that is not more than 3-4% of the content of 200 grams packed product package of the barrier film will weigh from 5 to 7 g. For comparison, the weight of glass bottles or jars for preserves 200g is 40 to 60% by weight of the product, and the metal tin of 30 to 50% of the total weight of the product. There is a huge saving in the weight of transported goods, not to mention the fact that the manufacturer has a huge savings (95%) of warehouse space for the storage of pre-packaging.

One tray with plastic bags (500 kg packaging) equivalent to the volume of product that can be in these packages zafasovat about 20-25 trays with glass or tin containers. A real estate and fuel still more expensive and getting more expensive. Equally important is the centralization of procurement. Purchase of cans, lids, labels and glue them requires the coordination of deliveries from various companies. This leads to fold increase in problems related to price, quality control and timely shipment for each package element. When working with barrier packages all the questions on the organization of deliveries of packaging solved by one company - supplier packages.

Thirdly, the barrier plastic bag repeatedly has a lower cost, and thus the cost for food products using these packages as compared to glass or metal container, plus the lid label, glue, etc. To produce a ton of plastic bags should be 4 times less energy than the production of tons of metal packaging.

Fourth, this package is ideal for transportation and other indicators: the plastic bag is not torn, not beating, seeks to occupy the least volume. With proper modern technology barrier plastic bags and seal them in a plastic bag filled with the product through a special wide flat seams, can withstand external pressure to hundreds of kilograms. A force required to puncture the multilayer laminate, from which it is made, a sharp object exceeds ten kilograms per mm2. For opening of such a package need sharp scissors or a special, pre-applied to packaging, perforation on the edges of the weld or laser microperforation.

Fifth, when used zipper (zip-lock lock; zip fastener), the product can be repeatedly for some time to extract it from the bag, each time sealingly closing it. Thereby significantly prolonged the time to use the product without losing its quality.

3. Design of packaging

The ability to beautifully present the goods, to some extent, can be compared with art. The more original and interesting packaging looks, the more chance there is for this product has been seen on the shelves and shop windows. Packaging identifies the product, makes it stand out from a number of similar and attracts the attention of potential buyers. A well-designed package should give an idea of the target audience of the most attractive aspects of a product or service, such as its use, as (or value for money) and its physical characteristics (flavor or fragrance).

Design and manufacture of packaging products is carried out using a variety of materials from low-cost thin waterproof paper and plastic vacuum container to a cardboard and plastic boxes (containers). Of course, the design of packaging of juice or milk are carried out based on the general basis of the physical data of manufacturing and materials requirements imposed on this packaging products. However, tea packaging design, or cookies have a slightly different specificity.

Vacuum packaging of products meets the requirements of consumers, because it retains the original product moisture, flavor and nutritional properties, inhibits the development of undesirable physical and chemical processes. Also vacuum packaging keeps all the nutritional properties by preventing destruction of biologically active compounds and vitamins, fat oxidation. Vacuum packaging products - is a reliable way to permanently preserve all the nutrients of your products.

Vacuum packages can be produced with a degassing valve that stabilizes the overpressure in the package, and hermetically protects the contents from exposure to atmospheric oxygen, dust and contaminations. Vacuum packaging with degassing valve is suitable for products such as coffee and spices. In addition to the main task - a long and high-quality storage products, vacuum bags should attract buyers, have an aesthetic look and talk about the product. Our company will help develop a unique package design that will highlight your products among other brands. packaging vacuum cheese utilization

Vacuum packaging of products will allow you to keep up with the times, taking care of the customers, who will receive the highest quality products, and will appreciate the aesthetic appearance of your product.

4. Nanocomposites in modern packaging

Nanotechnology has the potential to transform food packaging materials in the future. Such nanoscale innovation could potentially introduce many amazing new improvements to food packaging in the forms of barrier and mechanical properties, detection of pathogens, and smart and active packaging with food safety and quality benefits. The nanolayer of aluminum that coats the interior of many snack food packages is one common example of the role that nanotechnology already plays in food packaging. The market for nanotechnology in food packaging in 2006 was estimated at $66 million and is expected to reach $360 million in 2008 (Brody 2006).

Nanomaterials are abundant in nature and numerous techniques are available to fabricate various nanomaterials. Nanoparticles can be produced top down from larger structures by grinding, use of lasers, and vaporization followed by cooling. Alternately, bottom-up methods are commonly used for synthesis of complex nanoparticles. These methods include solvent extraction/evaporation, crystallization, self-assembly, layer-by-layer deposition, microbial synthesis, and biomass reactions (Doyle 2006). All of these are being researched for potential application in food packages in the future. One group of nanomaterials at the forefront of food packaging development is nanocomposites. Nanocomposites Nanocomposite packages are predicted to make up a significant portion of the food packaging market in the near future. Principia Markets, a consulting firm that tracks the plastics market, estimates that the market for nanocomposites will reach 1 billion pounds by 2010 (AZoNano 2004).

Many nanocomposite food packages are either already in the marketplace or being developed. The majority of Vol. 73, Nr. 8, 2008-JOURNAL OF FOOD SCIENCE R113 R: Concise Reviews in Food Science Scientific Status Summary-Innovative food packaging solutions... these are targeted for beverage packaging. In large part, the impetus for this predicted growth is the extraordinary benefits nanoscience offers to improve food packages. Improvements in fundamental characteristics of food packaging materials such as strength, barrier properties, antimicrobial properties, and stability to heat and cold are being achieved using nanocomposite materials. In the late 1980s, Toyota was the 1st company to commercialize nanocomposite materials. They found that the addition of 5%- by-weight nano-sized montmorillonite clay significantly increased the mechanical and thermal properties of different grades of nylon (Weiss and others 2006).

Nanocomposite materials are now used in gasoline tanks, bumpers, and interior and exterior panels (Ray and others 2006). Research on use of nanocomposites for food packaging began in the 1990s. Most of the research has involved the use of montmorillonite clay as the nanocomponent in a wide range of polymers such as polyethylene, nylon, polyvinyl chloride, and starch. Amounts of nanoclays incorporated vary from 1% to 5% by weight. Nanocomponents must have 1 dimension less than 1 nm wide. The lateral dimensions, on the other hand, can be as large as several micrometers, leading to high aspect ratios (ratio of length to thickness) of many of these materials. The high surface area results in unique properties when nanocomposites are incorporated into packages. There are 3 common methods used to process nanocomposites: solution method, in situ or interlamellar polymerization technique, and melt processing.

The solution method can be used to form both intercalated and exfoliated nanocomposite materials. In the solution method, the nanocomposite clay is first swollen in a solvent. Next, it is added to a polymer solution, and polymer molecules are allowed to extend between the layers of filler. The solvent is then allowed to evaporate. The in situ or interlamellar method swells the fillers by absorption of a liquid monomer. After the monomer has penetrated in between the layers of silicates, polymerization is initiated by heat, radiation, or incorporation of an initiator. The melt method is the most commonly used method due to the lack of solvents. In melt processing, the nanocomposite filler is incorporated into a molten polymer and then formed into the final material (Ray and others 2006). Generally, there are 3 possible arrangements for layered silicate clay nanocomposite materials: nonintercalated, intercalated, and exfoliated or delaminated. In nonintercalated materials the polymer does not fit between the layered clay, leading to a microphase separated final structure. In intercalated systems, the polymer is located between clay layers, increasing interlayer spacing. Some degree of order is retained in parallel clay layers, which are separated by alternating polymer layers with a repeated distance every few nanometers.

Exfoliated systems achieve complete separation of clay platelets in random arrangements. This is the ideal nanocomposite arrangement but is hard to achieve (Ray and others 2006). Bayer produces transparent nanocomposite plastic films and coatings called Durethan, which contains clay nanoparticles dispersed throughout the plastic. Large amounts of silicate nanoparticles are interspersed in polyamide films. These nanoparticles block oxygen, carbon dioxide, and moisture from reaching fresh meats and others foods. The nanoclay particles act as impermeable obstacles in the path of the diffusion process, thereby extending the shelf life of foods while improving their quality. The final package is also considerably lighter, stronger, and more heat-resistant (ETC Group 2004). In years past, packaging beer in plastic bottles was not possible due to oxidation and flavor problems. Recently, however, this challenge has been overcome using nanotechnology. For example, Nanocor, a subsidiary of Amcol International Corp., is producing nanocomposites for use in plastic beer bottles that facilitate a 6-mo shelf life.

By combining the nanocomposite and oxygen scavenger technologies, a new family of barrier nylons was recently developed for use in multilayer, co-injection blow-molded PET bottles. In the near future, nanocrystals embedded in plastic bottles may increase beer shelf life up to 18 mo by minimizing loss of carbon dioxide from and entrance of oxygen into bottles. Similar materials are being developed to extend the shelf life of soft drinks. Another advantage of these nanocomposite bottles is that their weight is considerably less, thereby reducing transportation costs (ETC Group 2004).

A considerable amount of research is also occurring in the area of biodegradable nanocomposite food packages. By pumping carbohydrates and clay fillers through high shear cells, films can be produced with exfoliated clay layers. These films act as very effective moisture barriers by increasing the tortuosity of the path water must take to penetrate the films. Significant increases in film strength are also frequently achieved in these types of materials. Starch and chitosan are two of the most studied biodegradable matrices (Weiss and others 2006). In the future, these types of biodegradable nanocomposite food packages may be found in the marketplace. Other nanotechnologies Carbon nanotubes are cylinders with nanoscale diameters that can be used in food packaging to improve its mechanical properties. In addition, it was recently discovered that they may also exert powerful antimicrobial effects. Escherichia coli died immediately upon direct contact with aggregates of carbon nanotubes.

Presumably, the long, thin nanotubes punctured the E. coli cells, causing cellular damage. Single-walled carbon nanotubes may eventually serve as building blocks for antimicrobial materials (Kang and others 2007). Nano-wheels were also recently developed to improve food packaging. Inorganic alumina platelets have been self-assembled into wagon-wheel shaped structures that are incorporated into plastics to improve their barrier and mechanical properties. This was the first time large wheel-shaped molecules had been formed (Mossinger and others 2007). The addition of nanosensors to food packages is also anticipated in the future. Nanosensors could be used to detect chemicals, pathogens, and toxins in foods. Numerous research reports describe detection methods for bacteria, viruses, toxins, and allergens using nanotechnology. For example, adhering antibodies to Staphylococcus enterotoxin B onto poly (dimethyl-siloxane) chips formed biosensors that have a detection limit of 0.5 ng/mL.

Nanovesicles have been developed to simultaneously detect E. coli 0157:H7, Salmonella spp., and Listeria monocytogenes. Liposome nanovesicles have been devised to detect peanut allergen proteins (Doyle 2006). In addition, AgroMicron has developed a NanoBioluminescence detection spray containing a luminescent protein that has been engineered to bind to the surface of microbes such as Salmonella and E. coli. When bound, it emits a visible glow that varies in intensity according to the amount of bacterial contamination. This product is being marketed under the name BioMark (Joseph and Morrison 2006). Nanosensors Inc. is another company pursuing this potential. Through a license agreement with Michigan State University, a nanoporous silicon-based biosensor has been developed to detect Salmonella and E. coli.

A prototype nanobiosensor was recently tested to detect Bacillus cereus and E. coli and was found to be able to detect multiple pathogens faster and more accurately than current devices (Liu and others 2007). Finally, Mahadevan Iyer and his colleagues at Georgia Institute of Technology are experimenting with integrating nanocomponents in ultra-thin polymer substrates for RFID chips containing R114 JOURNAL OF FOOD SCIENCE-Vol. 73, Nr. 8, 2008 R: Concise Reviews in Food Science Scientific Status Summary-Innovative food packaging solutions... biosensors that can detect foodborne pathogens or sense the temperature or moisture of a product (Nachay 2007). DNA biochips are already under development to detect pathogens. Researchers at the Univ. of Pennsylvania and Monell Chemical Sciences Center have used nano-sized carbon tubes coated with strands of DNA to create nanosensors with abilities to detect odors and tastes. A single strand of DNA serves as the sensor and a carbon nanotube functions as the transmitter. Using similar technologies, electronic tongue nanosensors are being developed to detect substances in parts per trillion, which could be used to trigger color changes in food packages to alert consumers when food is spoiled.

A unique aspect of these biochips is that the DNA is self-assembled onto the chips and repairs itself if damaged (Univ. of Pennsylvania 2005). In addition, researchers at Cornell Univ. have invented synthetic DNA barcodes to tag pathogens and monitor pathogens. The nanobarcodes fluoresce under ultraviolet light when target compounds are detected (Steele 2005). Another color-changing film that could find its way into food packages is polymer opal films. Scientists at the United Kingdom's Univ. of Southampton and the Deutsches Kunststoff Inst. in Germany developed these unique self-assembled structures from arrays of spheres stacked in 3 dimensions. Polymer opal films belong to a class of materials known as photonic crystals. The crystals are built of tiny repeating units of carbon nanoparticles wedged between spheres, leading to intense colors that mimic the colors associated with the photonic crystals found on butterfly wings and peacock feathers (Pursiainen and others 2007). Photonic crystals could be used to produce unique food packaging materials that change color.

5. Recyclization (utilization) of the used packaging

The biggest benefits of civilization tend to go unnoticed. For example, you buy in the supermarket fish marinated in a neat package under vacuum. And this is the vacuum packaging and the "first freshness" preserve and delicious fishy odor, and, in fact, the marinade will remain where it should be - with a fish, not in your bag. Having had a dinner, you are not looking, throwing crumpled packaging in the trash. Believe me, it is a miracle of progress is worthy of our attention! For now, plastic bags are used not only for the disposal of garbage.

Vacuum packaging - method for discharging air from the package (usually pre-sterilized). Vacuum packaging is intended for compact storage and transportation of various goods, and also serves as recognition of: vacuum bags with color printing - "face" of the manufacturer.

Vacuum bags are designed for the storage of food and nonfood products. At the same time, they meet the needs of each category of goods.

For example, in such foods as fish, meat, cheese, mushrooms, ready meals provide vacuum packaging - freshness (! Shelf-life is extended to 3-5 times), which is carried out vacuum bags due to the fact that the product is reliably protected from contact with oxygen and various microorganisms; - Preservation of flavor, aroma, sufficient moisture; - Protection from insects. Nonfood products, to which include clothing and textiles, wood, glass, plastic, metal, paper, electronics and pharmaceutical products, as "enjoying" the pleasures of vacuum packaging.

Metals "not afraid" of corrosion, electronics - dust and moisture, the product of tissue - such parasites as a moth, and, again, water, and medicine are able to be in a sterile environment. In addition, vacuum packaging protects all products from counterfeiting, as a violation of its integrity - a signal about the unsuitability of the goods. Another nice addition to a large list of its advantages - the ability to compactly store textiles. Waste vacuum packaging is not the same difficulties.

The present and the future.

Today, vacuum bags are very popular because they have a lot of advantages, both from the point of view of the buyer and the manufacturer. To those include:

Ш relatively low cost;

Ш barrier properties that help protect the product from environmental influences, dust, dirt;

Ш tightness;

Ш a slight increase in weight and size of the goods.

Vacuum bags conquered the world: they are everywhere. And, finally, they are ideal to cope with its main task - to make life easier for the person.

Conclusion

Every entrepreneur wants to make their product competitive. The competitiveness of the goods depends on the packaging. In the package all need today. It has contributed to the revolution in the trade, it protects from damage, easy transport, storage and sale of products. The packaging industry has become a separate industry, where production volumes are expanding every year.

All packages contain some information. Even if you specify only the name of the product and how much it weighs - it is helpful information. In addition, this information can usually be relied on. Packed products are rarely fake, often happens underweight, but it is not so noticeable.

In vacuum packaging food industry is widespread to about 1985 year. It provides protection for the product against oxygen, carbon dioxide does not pass bacteria and odors, and also eliminates the possibility of any chemical processes, which might affect the safety of the product.

Vacuum packaging keeps the product the way it was before packaging; It prevents the ingress of moisture and air, which is very important for sausage, fish, seafood and cheese, because such products when exposed to air quickly spoiled, lost, and there is a possibility, as the poison and eat already poor-quality goods.

Vacuum packaging of products meets the requirements of consumers, because it retains the original product moisture, flavor and nutritional properties, inhibits the development of undesirable physical and chemical processes. Also vacuum packaging keeps all the nutritional properties by preventing destruction of biologically active compounds and vitamins, fat oxidation. Vacuum packaging products - is a reliable way to permanently preserve all the nutrients of your products.

Reference

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2. Тимофеева Е. Преимущества пластиковой упаковки для молочных продуктов // "Переработка молока" №11, июнь 2005 г.

3. Любешкина Е.Г. Упаковочные материалы и упаковка для молочной продукции // "Сфера" №3, 2003 г.

4. http://www.pack-in.ru

5. http://www.smartplast.ru/pack.html

6. http://www.vacuum.msk.ru

7. Sandiana Virtual GROUP

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