Vacuum Packing Technology Introduction - History - Requirement - types - machines- containers - vacuum bags types - advantages - disadvantages - comparison

1. FOOD PACKAGING TECHNOLOGY
VACUUM PACKAGING

2. INTRODUCTION
• Removal of air from the package prior to sealing
• The intent of vacuum
packing is usually to
remove oxygen, but in
fact air is removed
completely
• Paves the way to limit the growth of aerobic
microbes
• Prevents the evaporation of volatile components.

3. HISTORY
• Dates back to the period before World War II
• In France, air was removed from rubber latex
bags and sealed which slightly increased the
shelf life of the food product.
• After World War II, commercialization of
plastics opened the door for vacuum packing.
• In 1950, as a commercial initiative whole
turkeys were packed in plastic bags after
removal of air.

4. NEED FOR VACUUM PACKAGING
• 21% O2 in air
• Favorable for most microbes
• O2 highly reactive
• Reacts with organic compounds causing
undesirable changes in sensory attributes.

5. TYPES OF VACUUM PACKAGING MACHINES
• External sealers
• Single Vacuum Chamber Machines
• Double Vacuum Chamber Machines
• Rotary belt type vacuum sealer (Rolling
vacuum sealer)
• Automatic Belt Vacuum Chamber Machines
• Thermoforming Vacuum Packaging Machines

6. EXTERNAL SEALERS
• Involves a bag being attached to the vacuum-
sealing machine externally.
• The machine will remove
the air and seal the bag
• Complete process occurs
outside the machine.
• Easy to operate homescale

7. SINGLE VACUUM CHAMBER MACHINES
• The whole setup should be kept inside the lid
like apparatus
• The chamber has a
heat seal inside, which
seals the bag after
removal of air.
• Can seal liquids due to equal pressure in the
chamber and the bag which eliminates spilling

8. DOUBLE VACUUM CHAMBER MACHINES
• Has two chambers but same as single chamber in
operation
• After sealing the chamber
is refilled with air
by the automatic opening
of a vent to the outside.
• This oncoming pressure squeezes all remaining
air in the bag.
• The lid is then opened and the product is
removed.

9. ROTARY BELT TYPE VACUUM SEALER
• Same as the double vacuum chamber
machine
• More convenient as the belt rotates
automatically while the bags are placed to the
sealing bar
• The sealed bags are automatically unloaded
• The packaging plate of the machine is also
adjustable

10. AUTOMATIC BELT VACUUM CHAMBER MACHINES
• The product travels on the conveyor belt and
automatically positioned in the machine, the
lid is closed and
the air gets removed
and finally sealed.
• The chamber is refilled
with air by the automatic
opening of a vent to the outside
• Suitable for packaging of large items.

11. THERMOFORMING VACUUM PACKAGING MACHINES
• Form-Fill-Seal type
• Products are loaded
into the thermoformed
packs and sealed under
vacuum
• PET is the most commonly used
thermoformed plastics due to easy molding
and high strength
• High operation speed

12. CONTAINERS FOR VACUUM PACKAGING
• Vacuum bag packaging is the most common
form of vacuum packaging
• Bags are available in multiple sizes,
thicknesses, and types to accommodate a
variety of products
• Made from polypropylene, polyethylene,
nylon and polyester
• The most common vacuum bag thickness is
0.07 mm

13. TYPES OF VACUUM BAGS
• Standard vacuum bags
• Channeled / embossed vacuum bags
• Vacuum zipper bags
• Notched vacuum bags
• High barrier shrink vacuum bags

14. STANDARD VACUUM BAGS
• Smooth and available in multiple thicknesses
and sizes
• The most common
thickness is 0.7 mm
• Ideal for most products
unless the product has sharp edges or corners
such as bones or pointed metal objects.

15. CHANNELED / EMBOSSED VACUUM BAGS
• The surfaces of the bags are textured
• Restrict air passage into the bag
• Have high O2 barrier
• Widely used on most
residential use vacuum
sealers

16. VACUUM ZIPPER BAGS
• Contains zipper in one end of the bag
• Facilitates easy opening and closure of bag
• Avoids tearing of bag to
take out the product and
so it can be reused
• Commonly used in
packaging of processed
meat and meat products.

17. NOTCHED VACUUM BAGS
• These bags are smooth and clear
• Have an easy to open
tear notch
• Size of the bag range
from 4 to 12 inch
widths.

18. HIGH BARRIER SHRINK VACUUM BAGS
• Contain multi layers meant for preventing
oxygen permeability
• High shelf life extension among vacuum bags
• Commonly made of Polyvinylidene chloride
(PVDC) and Ethylene vinyl alcohol (EVOH)

19. EFFICIENCY OF VACUUM BAGS
• Determined by measuring how much cm3 of
oxygen penetrates through 1 m2 of material
over a 24 hr period
• For standard bags it is 100 cm3
• For PVDC it is 10 cm3
• For EVOH it is 1 cm3
• Lower the penetration value higher will be the
efficiency

20. ADVANTAGES OF VACUUM PACKAGING
• Elimination of oxidation
• Preserves delicate oils
• Prevents freezer burn
• Maintenance of natural moisture
• Prevents microbial contamination
• Elimination of chemical preservatives

21. DISADVANTAGES OF VACUUM PACKAGING
• Risk of anaerobic bacterial growth
• Chance for loss of integrity of food while force
suctioning of air

22. TYPICAL SHELF LIVES OF VACUUM PACKAGED PRODUCTS
PRODUCT
NORMAL
REFRIGERATED LIFE
VACUUM PACKED
REFRIGERATED LIFE
Fresh Fish 1-2 days 1 week
Smoked fish 1-2 weeks 6 - 12 weeks
Fresh Beef 1-2 weeks 6 weeks
Fresh Pork 1-2 weeks 2 weeks
Fresh Poultry 1-2 days 1 week
Sliced Meat 1-2 days 6 - 12 weeks
Pizza 1-2 days 1 week
Cheese 1-2 weeks 6 - 12 weeks