Varieties of vacuum bags for products and their application

The issue of long-term preservation of the freshness of products is relevant both for companies involved in their production and sale, and for thrifty housewives. Today vacuum bags do an excellent job with this task. Every day the assortment of such products is expanding, so it is worthwhile to understand their features and varieties.

Any vacuum packaging for food works according to the same principle. An airless space is created inside. Exactly the absence of oxygen minimizes the activity of dangerous bacteria, prevents fermentation, decay, and the appearance of fungi.

The fact is that for the development of such negative processes, special conditions are needed (humidity, light, air). In a vacuum, a completely different atmosphere is created, excluding the presence of factors leading to rapid spoilage of food.

The creation of a vacuum usually takes place under the action of special machines. Manual air removal with a pump is also possible. As a result, the film, as it were, wraps around the contents, protecting it not only from rapid damage, but also from external influences, which is useful both in the conditions of the sale of products and in everyday life.

The considered way of storing food has a lot of advantages.

• Food stays fresh for a long time, even if they cannot (or cannot) be placed in the refrigerator.
• The original consistency is preserved (juiciness, softness or hardness). The processes of drying and winding slow down.
• Protection against foreign odors becomes important when storing different aromatic products together.
• Hygiene requirements are met when transporting food from suppliers, storing it in warehouses, at points of sale. The contents of the bags are insulated from dirt, dust, dampness, which is also convenient when traveling to the country, a picnic, or a long stay on the train.
• Sealed packaging looks good, which allows you to maintain the aesthetic presentation of the assortment in the store. At the same time, the packages are transparent, due to which a person can visually evaluate the contents before purchasing.
• Since the vacuum increases the compactness of food bags, saves space in the refrigerator and on the shelves of retail outlets.
• This storage method allows food to be divided into portions., store vegetables in the form of slicing.
• The ability to keep food fit for longer to use saves money, since you do not have to throw away spoiled food.
• The principle of vacuum packaging is quite simple. It does not require any special skills, so it is great for home use.

However, despite the numerous advantages, sealed packaging also has disadvantages.

• Low degree of protection against mechanical stress... Unlike containers, bags are not very strong.
• The likelihood of changes in the taste of the content... Despite being protected from external odors, the vacuum itself can sometimes reduce palatability.
• Possible bonding... If you pack several units of a product with an oily surface (for example, slices of cheese) in one bag, they can stick to each other.
• Failure to protect food from all existing bacteria... Anaerobic species can develop even in an airless environment.

Vacuum bags are used both in industry and in everyday life. Depending on this, they are of two main types.

The industry usually uses special chamber packing machines... In this case, each product, together with the bag, is placed in a special chamber. Air is first pumped out of the chamber. Then it is removed from the package. This ensures a reliable seal. And also the installations have the ability to glue the film. At the end of the process, the bag is sealed to maintain an airless space inside.

The second type of popular industrial equipment is thermoforming machines... In this case, the film covers the product lying on the support. Cameras are not used here.

The options for sealed bags used in everyday life are more diverse. Allocate as disposable and reusable bags for storing and freezing food... And also products differ in the type of film used.

Multilayer polymer versions are also used. In this case, packages can be standard, heat-shrinkable, corrugated, metallized.

The packing methods are also different. In a domestic environment, tubeless devices are more often used. In this case, the bag is outside the device. However, models without cameras, in turn, are also divided into several varieties. Available with pump, valve and clasp... And also there are models with automated air removal and sealing function.

Home appliances can have a whole range of different modes:

• for soft or hard products (the choice affects the rate of air removal, on which the retention of the shape of the contents depends);
• for liquid or solid products (this is how the sealing speed is determined, which in the first case will be higher);
• transition to manual control (allows you to regulate the process of pumping out air, to obtain partial sealing);
• the possibility of sealing without eliminating air;
• pickling (phased air removal);
• memorizing the previous mode.

The parameters of the vacuum bags may vary. The minimum length is 160 mm and the width is 110 mm. As for the maximum sizes, then for household needs, they usually do not take products wider than 300 mm... This is sufficient for most products. However, there are also options on sale with a width of up to 450 mm and a length of up to 300 mm.

First of all, it is important to remember the basic conditions that guarantee the quality of food preservation in sealed packaging:

• Vacuum packaging only clean and fresh food;
• if the product is hot, be sure to wait for it to cool before sealing;
• observe the recommended storage temperature (something needs to be stored in the refrigerator, but something, on the contrary, at room temperature);
• use packages suitable for a specific packer model;
• avoid punctures and other damage to the film;
• do not store bags with contents in bright light or in high humidity conditions.

Now let's look at the packaging process itself. Only if done correctly can you create an absolute vacuum.

1. Prepare food (wash if necessary).
2. Take the bag (unwind it from the roll and seal one edge if this option is used).
3. Place the product inside.
4. Insert the other end into the instrument and press the appropriate button. The second edge of the bag will be sealed and sealed.

Sealing prolongs the freshness of food, but not indefinitely. At the same time, different products have different shelf life, even in vacuum packaging. This should be taken into account.

It is best to keep them chilled or frozen. This will keep the juiciness intact. The maximum shelf life on a refrigerator shelf is 7 days... In a freezer (frozen at –18 ° C), this period is extended to one and a half years.

Some housewives just wash vegetables before packing. Others do preliminary blanching. In other words, vegetables are treated with boiling water before being placed in a bag. This helps to fully preserve the aroma and taste of the food.

Greens should be kept in boiling water for about 2 minutes. Carrots should be processed for 5 minutes. Cereals are kept in boiling water for about 10 minutes. Then the vegetables are cooled and dried. After that, they are placed in a bag and sealed.

If a large piece of cheese is placed in a vacuum, it will keep its usability for up to 40 days... If the package contains cheese slices, its freshness will last for 20-25 days.

Baked goods are rarely placed in a vacuum. Even products sold in stores in sealed bags contain air inside.

For information on how to choose the right vacuum bags, see the next video.