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Vacuum Packaging Machine
vacuum packaging machine

Advantages of vacuum packaging
In vacuum packaging, the product is tightly sealed in a low oxygen permeability vacuum bag, and the air inside is evacuated completely. Vacuum packaging offers various advantages for food packaging and storage.

Longer shelf life. Vacuum packaging kills and inhibits the growth of aerobic bacteria, minimize the deleterious oxidative reactive in the food during starage. Together with appropriate sterilization method, and low-temperature freezing storage, the shelf-life of food products can be prolonged to up to 24 months.
Low risk of post pasteurization contamination. Food products are sealed tightly in plastic pouches or jars, so as to avoid any risk of leakage of air or water.
Food products in vacuum packages are easy to handle. They can be easily organized in cartons, piled up, or moved around, as each unit is well packed.
Vacuum packages act as oxygen and vapor barrier, and are oil resistant, chemical resistant, which protects the food products from hazardous contaminations
It maintains the quality of food products, prevents flavor change and color changing.
Vacuum packaging prevents freezer burn of food products stored in freezers. Freezer burn ruins food taste and texture if the food is exposed to air without any protection. Vacuum packaging can help protect food from freezer burn and dehydration because air does not come into contact with water crystals around food.
vacuum packaging guarantees product safety and reducing economic loss of stored food products
Conducive to brand building and market expansion: vacuum packaging at the retail end can use vacuum bags or color films with company LOGO and company information to deepen the impression of consumers. After the food is vacuumed, it can be sold to a wider market, even foreign markets, not only the local market. It is very beneficial to brand promotion and improve operating income.
How does vacuum packaging machine prolong food’s shelf life
vacuum packaging machine
Vacuum packaging machine evacuate the air in vacuum bags, which helps to prlong food shelf life in 2 ways: Inhabit aerobic bacteria and Prevent oxidation.

1. Inhabit aerobic bacteria. The main function of vacuum packaging machine is to remove oxygen from the packaging, thereby preventing food spoilage. The principle is also relatively simple, because food spoilage is mainly caused by the activities of microorganisms, and most microorganisms (such as mold and yeast) need oxygen to survive. Vacuum packaging machine can remove the oxygen in the packaging bag and food cells, so that the micro-organisms lose the environment for survival and reproduction. Experiments have shown that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction rate of microorganisms will drop sharply. When the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop multiplying.

It should be noted that vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by enzymatic reactions. Therefore, in order to achieve the purpose of extending the shelf life of food, vacuum packaging needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, and dehydration. , high temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.

2. Prevent oxidation. In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum packaging is to prevent food oxidation. Because oily foods (such as different fish) contain a lot of unsaturated fatty acids, they are easily oxidized with oxygen, which changes the color and flavor of the food. In addition, the oxidation reaction also causes the loss of vitamins A and C, and the unstable substances in the food coloring are affected by oxygen, which makes the color of the food darker. Therefore, vacuum packaging can effectively prevent food spoilage and maintain its color, aroma, taste and nutritional value.

With our trusted vacuum packaging machines, the oxygen residual is minimized to less than 0.5% and vacuum bags are sealed firmly without leakage, so you never need to worry about the shelf life of your food products.

vacuum packaging machine
What can be vacuum packed by our vacuum packaging machines
A wide range of food products and non-food products can be vacuum packed by our vacuum packaging machines. Combined with appropriate storage temperature and environment, shelf life of vacuum packed food products can be extended to 3-5 times longer than without vacuum packed. Visit our packaging solutions page for vacuum packaging samples.

1. Meat and poultry products. It is ideal to vacuum pack meat and poultry products no matter they are complete pieces or fillets/cutlets. The meat and poultry products for vacuum packaging can be fresh, frozen, or marinated/smoked. Frozen pork, beef, chicken, etc. can be vacuum-packed to retain moisture and prevent freezer burn.

Kindly noted that it’s better to vacuum pack fresh meat and poultry products and storage in frozen environment, because it cannot be sterilized by high temperature, and microorganisms are still active. If it is stored at room temperature, the meat will rot and deteriorate quickly.

On the contrary, cooked, marinated and smoked meat/poultry products (such as Sausage, ham, bacon, roast chicken, cooked quail, dried meat, duck gizzard, sauce beef, chicken eggs, duck eggs, quail eggs, etc) can be sterilized in hot water (such as autoclave sterilizer retort) after vacuum packed, so they can be stored at room temperature environment for a long time (only if they are sterilized).

2. Fish and seafood products. Same as meat and poultry products, fresh and frozen fish and seafood products shall be stored in freezing environment after vacuum packaging. But if they are processed, for example, smoke fish or dried fish, they can be vacuum packed and stored at room temperature. With our vacuum packaging machine, you can vacuum pack various fresh fish, frozen fish, whole fish, fish fillets, (sardines, salmon, tuna, ribbonfish, cod fish, ), smoked fish, fish roes, octopus, shrimps, squid, prawns, lobsters, sea cucumbers, mussel, crabs, other processed fish and seafood products, etc.

3. Agricultural produces, vegetables, beans and fruits. The activity of fresh vegetables and fruits does not stop afer they are harvested, but still needs to be exposed to carbon dioxide for photosynthesis. Once it is vacuum-packed and the storage temperature is not low enough, fruits and vegetables will undergo anaerobic respiration, produce carbon dioxide and alcohol, and spoil quickly. Therefore, vegetables and fruits must be dehydrated, pickled or blanched before they can be vacuum-packed.

vacuum packaging machine
Fresh produces might release certain gases if you vacuum pack them directly

Before the processing of pickling or blanching, it is suggested to peel large fruit and vegetables (such as bamboo shoots, potatoes, cabbages) and cut them into smaller pieces, so that they can be processed thoroughly and kill all the microorganisms.

Rice and beans can be vacuum packed after they are completed dried.

4. Ready to eat meals are ready for vacuum packaging, just don’t forget to sterilize them in autoclave sterilizing retorts after they are vacuum packed.

5. Cheese. Shelf life of vacuum packed cheese could be 4-6 months.

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What foods can’t be vacuum packed
Please be noted that not all products are good for vacuum packaging. The follow products can’t be vacuum packed, or at least, can’t be vacuum packed without appropriate processes.

Fresh vegetables and fruits. Fresh vegetables need to absorb carbon dioxide in the air for photosynthesis. Vacuum packaging will isolate the vegetables from carbon dioxide, so that the vegetables will decay more quickly. To use vacuum pack, you need to process the vegetables and fruits before hand.
Articles with sharp edges and corners. There are no problems in the process of vacuum packaging for the angular items. The key is that the friction between the items and the items will cause the bag to leak air and lose the vacuum packaging after the vacuum is completed. Vacuum packaging is not recommended for angular items.
Too fine and light powder. In principle, the powder can be vacuum packed, but some chemical powders that are too thin and light will be drawn out of the bag during the packaging process, so vacuum packaging is not recommended for such items. How to distinguish whether it is too fine or too light powder, the simplest way is that users can take a small amount of product packaging to test one or two bags.
Why cooked food products require high temperature sterilization after vacuum packaging
Vacuum packaging can inhibit the growth and reproduction of most microorganisms (aerobic bacteria, such as mold and yeast), but cannot inhibit the growth and reproduction of anaerobic bacteria 2 and the deterioration and discoloration of food caused by enzymatic reactions, so it is necessary to combine other methods. Sterilization and inhibition of anaerobic bacteria, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc., to prolong the shelf life of food.

Since cooked food needs to be sold at the retail end as soon as possible after being vacuum-packed, and the original flavor needs to be maintained, cooked food needs to be refrigerated or at room temperature for most of the time, and methods such as low temperature, dehydration or pickling cannot be used. To extend the shelf life, high temperature sterilization has become the most effective choice.

The main target of high-temperature sterilization of food is Helicobacter botulinum, which is a heat-resistant anaerobic bacteria that can produce toxins that cause fatal damage to the human body. The survival time of Helicobacter botulinum in a higher temperature environment is shorter. It takes about 6 hours to lose biological activity in an environment of 100 °C, and it will lose biological activity in three minutes in an environment of 121 °C.

According to scientific testing, the most suitable sterilization temperature is 121°C, and the F value of the food center reaches 4, which can effectively kill Helicobacter botulinum, meeting the requirements of commercial sterility, and the packaging still has good heat resistance at this time. The food taste is also relatively good. It should be noted that the sterilization temperature is too high or the sterilization time is too long, it is easy to have an adverse effect on the flavor of the food.
Read More: https://landercn.com/vacuum-packaging-machine