EXPERIMENT No: 06 DATE……………………..

AIM

Gas or vacuum packaging of food & shelf-life studies.

MATERIALS REQUIRED

 2 ply laminate (paper/Aluminum)

 Low density polyethylene (LDPE)
 Vacuum packaging machine, sealing machine

THEORY

 Vacuum Packaging

It is a modern technique to package food products. This involves the extraction of air contained in the
package and then hermetically sealing it. In this way, oxygen and all chemical and biological contaminants
such as pollution substances, bacteria and molds that are normally present in the air, are eliminated from
being in contact with the product. It is a method of packaging that means it removes air from the package
prior to sealing. This method of packaging that involves (manually or automatically) placing items in a
plastic film package or any other package removing air from inside and sealing the package. This reduces
the atmospheric oxygen limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of
volatile compounds. Vacuum is the pressure lower than the atmospheric pressure.

 Vacuum packaging is done for the following reasons:

1. The immediate elimination of air from a food package (i.e., O2), ensures a long shelf life of any
perishable food product.)
2. It ensures good preservation.
3. Reduce the volume of the contents and package.
4. It ensures effective protection against accidental recontamination.
5. It helps in increasing the shelf life of the products by expelling oxygen.
6. Protect its quality and preserve its value.
7. Maintain its characteristics of color, flavor and nutritional value longer.
8. Vacuum packaging is the most common and is preferred on gas packaging as it is cheaper because it
does not involve the filling of any additional gases.
9. Vacuum packaging is more effective than modified atmosphere packaging (MAP) as it depends on the
product being packaged.
 Foods that are vacuum packaged

(1) Dry fruits, whole spices like cinnamon sticks, etc.

(2) Cheese, paneer, spices.
(3) Fish, meat.
(4) Baked goods.
(5) Fruits and vegetables.

 Foods that cannot be vacuum packaged

(1) Eggs (because it shell may get broken due to pressure.)

(2) Liquids (because it may get sucked up by the nozzle.)
(3) Mushrooms.
(4) Skim milk product or dried milk powder.

 Advantages of vacuum packaging

(1) It substantially increases the shelf life.

(2) It provides barrier from external elements.
(3) It promotes clear and visible external packaging. It is quick and efficient.
(4) The product loss is reduced.
(5) It is an affordable packaging option.
(6) It is excellent even for low temperature.

 Disadvantages of vacuum packaging

(1) The external gases used can increase the cost.

(2) There may be loss of preservation, once the package is opened.

PROCEDURE

1. Set the conditions given on the main panel as vacuum (MPa); vacuum or aeration
towards the vacuum side of machine,
2. Set the vacuum time at 30 sec and aeration time nil.
3. For sealing the time should be set to 1 sec and the heating voltage by one unit.
4. Fill the sample in the packaging material and place it near nozzle.
5. Close the lid of vacuum packaging machine.
6. Observe the change in the packaging material from the transparent top lid of the machine.