Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.

1. “VACUUM PACKAGING AND
EQUIPMENTS”
Submitted by,
Shahnaz mol .A

2. VACUUM PACKAGING &
EQUIPMENTS

3. VACUUM ?
A vacuum is simply the
absence of air.

4. VACUUM PACKAGING
“Vacuum packagng is a
method of packaging that
removes air from the
package and hermetically
sealing it.”

5. WHY VACUUM PACKAGING ?
● The single most important reason for creating a
vacuum in food packaging is to remove oxygen
from around the thing that we are going to store.

6. BECAUSE,
● Air is made up of about 21% oxygen. Most bacteria
associated with food spoilage need oxygen to grow
(aerobic). If less oxygen is available they can't able to
survive.

7. ● Oxygen is a highly reactive element and many of
the organic compounds in the food reacts with
oxygen and cause negative changes in the color,
flavor and odour. In the absence of oxygen the food
can retain its natural properties.
2

8. AIM OF VACUUM
PACKAGING
“To extend the shelf life of foods
and, with flexible package forms,
to reduce the volume of the
contents and package.”

9. BENEFITS OF VACUUM
PACKAGING
● It eliminates oxidation.
● It preserves delicate oils.
● It prevents freezer burn.
● It maintains natural moisture.
● It prevents moisture contamination.

10. ➔ ELIMINATING
OXIDATION
● Certain enzymes that are naturally present in food
are known as oxidizing enzymes. These enzymes
catalyze (speed up) chemical reactions between
oxygen and food components, and this leads to
food spoilage.
● There are many oxidizing enzymes,that can cause
darkening in sliced vegetables are catalase and
peroxidase.

11. ● For example banana and apple quickly show signs
of oxidation by browning.
● Vacuum packing eliminates contact with the air and
therefore eliminates oxidation.

12. ➔PRESERVING DELICATE
OILS
● Rancidification is the process
which causes a substance to
become rancid, that is, having a
rank, unpleasant smell or taste.
● It is due to the Autooxidation of
fat using oxygen.
● Vacuum packaging prevents
oxidation and preserves delicate
oil,

13. ➔PREVENTING FREEZER
BURN
● Freezer burn is the loss of flavor and texture of food
due to oxidation, dehydration, and slow bacterial
growth.
● These process all need oxygen to occur.
● Vacuum packing eliminates oxygen and therefore
freezer burn.

14. “VACUUM PACKAGING
PREVENTS FREEZER BURN
AND MAKE THEM RELIABLE
TO CONSUMERS!!!”

15. ➔MAINTAINING NATURAL
MOISTURE
● we pack or wrap food is to keep it from drying out;
air causes moisture to evaporate.
● By removing the air with vacuum packing the foods
natural moisture is maintained along with all its
flavour and texture.

16. ➔STOPPING MOISTURE
CONTAMINATION
● Dehydrated foods, unless they are kept in an
airtight container quickly spoil as moisture in
the air softens them.
● Vacuum packing these types of foods in
useable quantities is far superior in maintaining
the natural textures and flavours as it not only
removes the air but the moisture it carries as
well.

17. “VACUUM PACKAGED FOOD IS
FREE FROM MOISTURE
CONTAMINATION!!!”

18. TYPES OFVACUUM
PACKING MACHINES
EXTERNAL BAG MACHINES
VACUUM CHAMBER MACHINES

19. EXTERNAL BAG MACHINES
● External vacuum sealers involve a bag being
attached to the vacuum-sealing machine externally.
● The machine will remove the air and seal the bag,
which is all done outside the machine.
● A heat sealer is often used to seal the pack.

20. ● A heated surface presses the bag closed while
applying sufficient heat to slightly melt the plastic of
the bag.
● This melting is carefully controlled so that it creates
an airtight seal that can’t be pulled apart.
● Once a vacuum bag has been sealed like this, the
only way to reopen the bag is to cut it open beneath
the seal.
HEAT SEALER

21. ● A good air-tight seal depends on three
things:
Bag Thickness:Thicker bags need more heat that
thinner ones. A bag that is too thin may just burn through
whereas one that is too thick will not seal properly.
Bag Material: Vacuum bags are made from a polyamide
(PA) air impenetrable exterior and a poly-ethylene (PE) food
approved interior. The relative proportions of each will affect
the amount of heat needed to make a good seal.
Number of Bags Being Sealed: If you are
sealing a number of bags one after another then the bag
sealer on the machine itself will heat up. This means that by
the time you get to the second or third bag the machine may
be too hot and just burn through the next bag.

22. ● The machine will remove the air and
seal the bag, which is all done outside
the machine.

23. VACUUM PACKAGING IN
“CONTAINERS” USING
EXTERNAL SEALER
● These are hard plastic containers with special lids.
● By connecting a hose to the vacuum packing machine
and to a special valve on the lid of the container you
can suck out all the air.
● When the hose is removed, the valve on the top of the
container stops the air from going in.

24. ● To open the container you first need to release the
valve to let the air back in.
● Vacuum Packing containers are reusable, and can be
used in the dishwasher, microwave, fridge or freezer.
● They are perfect for keeping salads, soft fruit and
chopped vegetables in top condition for up to five
times longer than they would normally keep.
● Stainless steel vacuum bowls are very versatile and
perfect for storing salads and soft food items which
are not suitable for vacuum packing in pouches.

25. VACUUM CHAMBER
MACHINE
These machines resemble a stainless steel box into
which them vacuum pouch and contents are placed
and the lid closed over them. The entire chamber is
then vacuumed and the pouch is heat sealed.

26. SINGLE VACUUM CHAMBER
MACHINES
● Single chamber sealers require the entire product to be
placed within the machine.
● Like external sealers, a plastic bag is typically used for
packaging. Once the product is placed in the machine,
the lid is closed and air is removed.
● Then, there is a heat seal inside the chamber that will
seal the bag, after sealing the bag 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.

27. ● The lid is then opened and the product removed.
Chamber sealers are typically used for low-to-
medium-volume packaging, and also have the
capability to vacuum seal liquids.

28. DOUBLE VACUUM CHAMBER
MACHINES
● Double chamber sealers require the entire product to
be placed in a plastic bag within the machine. Once
the product is placed in the machine on the seal bar,
the lid is closed and air is removed.
● Then a seal bar inside the chamber seals the product
in the bag, after sealing the bag 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 removed.

29. ● Double chamber sealers are typically used for
medium-volume packaging, and also have the
capability to vacuum seal liquids. The lid generally
swings from one side to another, increasing
production speed over a single chamber model.
● Double chamber vacuum packaging machines
generally have either spring-weighted lids or fully
automatic lids.

30. ➔ Double chamber vacuum packaging machines are
commonly used for:
● Fresh Meat
● Processed Meat
● Cheese (hard and soft)
● Candy & Chocolate
● Empty Cans (it's a cool example of atmospheric
pressure)

31. DOUBLE VACUUM CHAMBER
MACHINE

32. AUTOMATIC BELT VACUUM
CHAMBER MACHINES
● Automatic belt chamber sealers require the entire
product to be placed in a plastic bag or flow
wrapped pouch within the machine.
● The product travels on the conveyor belt, it is
automatically positioned in the machine on the seal
bar, the lid is closed and air is removed.

33. ● Then a seal bar inside the chamber seals the product in
the bag. After sealing the bag, 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 removed.
● Automatic belt vacuum chamber machines are typically
used for high-speed packaging of large items, and also
have the capability to vacuum seal liquids. The lid
generally travels straight up and down.

34. ➔ Automatic belt vacuum chamber packaging
machines are commonly used for:
● Fresh Meat (large portions)
● Processed Meat
● Large Sausage logs
● Cheese (hard and soft)

35. AUTOMATIC BELT VACUUM
CHAMBER MACHINES

36. THERMOFORMING
(ROLLSTOCK) VACUUM
PACKAGING MACHINES
● Vacuum Packaging in large production facilities can
be done with thermoforming machines.
● These are Form-Fill-Seal style machines that form
the package from rolls of packaging film (webbing).
● Products are loaded into the thermoformed pockets,
the top web is laid and sealed under a vacuum,
producing vacuum packaged products.

37. ● Thermoforming can greatly increase packaging
production speed. Thermoformed plastics can be
customized for size, color, clarity, and shape to fit
products perfectly, creating a consistent appearance.

38. ➔ Some common uses for Thermoforming in vacuum
packaging include:
● Fresh & Marinated Meat
● Sausage
● Cheese
● Candy / Chocolate
● Grain
● Grab-and-Go Snacks (beef jerky, snack sticks)
● Pharmaceutical and Medical Products
● Coins / Collectables

39. THERMOFORMING (ROLLSTOCK)
VACUUM PACKAGING MACHINES

40. GAS FLUSH CHAMBER
MACHINES
● Some packaging applications need to have all of the
air removed but cannot have a tight package that a
vacuum normally produces—think of potato crisps
and sandwiches.
● The solution is to remove the air and to replace it
with something else which does not allow the
product to oxidise.
● Carbon dioxide and nitrogen are both inert gasses
which can be used to produce an environment where
all of the air has been removed but where the
packaging is not drawn down tight on to the product.

41. GAS FLUSH CHAMBER
MACHINES

42. PROS AND CONS OF EXTERNAL
BAG MACHINES
ADVANTAGES DISADVANTAGE
Lower Initial Cost Higher Bag Cost
Small Footprint Higher Bag Cost
Can Use Big Bags No gas flush
Easy to Move
Cheap to Maintain
Can use containers

43. PROS AND CONS OF VACUUM
CHAMBER MACHINES
ADVANTAGES DISADVANTAGES
Lower Bag Cost Higher Initial Cost
Gas Flush Available Large Footprint/Bulky
Max Bag Size Limited
Hard to Move
Expensive to Maintain
Cannot Use Containers

44. FACTORS AFFECTING
VACUUM PACKAGING
● The success of vacuum packaging depends on
1. Characteristics of the food product to be
packaged.
2. Reliability of the packaging machine.
and packaging material.

45. Characteristics of the food
product to be packaged.
● Sometimes the form, nature and consistency of food
products can be a problem for the packaging operation.
● This is the case for granular or porous products. Due to
their structure, they comprise and hold a discreet
quantity of air in the gaps between one particle and
another or in the pores.
● To effectively evacuate the package of these types of
products, it may be necessary to prolong the packaging
time or arrange the products in such a way as to
facilitate the air extraction.

46. ● The same problem can be applied to oversized
products with unusual forms that are characterised
by pockets of “dead air”. It is necessary to arrange
the product in such a way as to ensure that no air is
trapped in these critical points.
● Powder products also cause problems in the
packaging phase. During air evacuation,the lighter
powder particles can be dragged by the outgoing
airflow creating problems in the sealing phase of
packaging. The solution in this case may be found
by regulating the filling level.

47. Choice of packaging material
● Vacuum packaging effectiveness can be rendered
useless by an inadequate choice of packaging material.
● For long term preservation of the vacuum effects,
“barrier” materials are needed to impede the entrance
of oxygen for the time required.
● the thicker the material, the slower (proportionally) the
entrance of oxygen will be.
● Also, the less package surface area there is, there will
be a proportionally slower permeation of gas.
● Finally, the entrance of the oxygen has different speeds
as a function of the temperature and the lower it is, the
slower the phenomenon.

48. “APPLICATION OF VACUUM
PACKAGING”

49. FRUITS
● There are two main reasons and associated benefits for
vacuum packing fresh fruit
1. Prolong the shelf life in the refrigerator
2. for freezing for future consumption.
● Without the presence of oxygen the growth of bacteria
and the breakdown of enzymes are greatly reduced
resulting in a longer shelf life. Many other soft fruits
including all soft berries will benefit from the vacuum
process.

50. VACUUM PACKED APPLES

51. FRESH MEAT
Fresh meat can deteriorated by
Multiplication of aerobic bacteria
Red meat turning to brown
Spoling of damaged parts
Surface dehydration

52. ● Vacuum packaging prevents the attack of damaging
bacteria and allows the multiplication of lactic
bacteria which improves the flavor and consistency
of meat.
● The exclusion of oxygen dramatically slows down
the breakdown of enzymes present in meat itself.
● Freezer burn a common problem that occurs if meat
is stored in a freezer for a long period, will be totally
eliminated along with surface crystallization.

53. PREPARING THE MEAT TO
BE VACUUM PACKED
● Before butchering the meat for vacuum packing it is
advisable to chill the meat down to about 4 degrees.
● This will make the meat easier to cut and the meat
will also retain itshape better when being vacuum
packed.
● When vacuum packing larger joints it is very
important to note and eliminate any sharp protruding
bones which will puncture the bag when the vacuum
packing process begins. This can occur with other
cuts like chops or ribs.

54. ● The vacuum packed products must be stored at or
below 8°C at all times during its shelf life (3°C or
below is recommended as a target temperature).
● Temperatures above 8°C will encourage growth of
Clostridium botulinum and other bacteria.

55. FISH
● To preserve, retain colour, taste and prevent freezer
burn, there is no better way of storing fish than
vacuum packaging.
● To get the best results, it is important that the fish is
as fresh as possible.
● The length of time that fish have been held on ice or
in chilled storage greatly affects the storage time of
the frozen product.
● Experiments have shown that lean fish held for two
days on ice will last up to 12 months in a freezer
before any loss in quality is noticeable.

56. VACUUM PACKED FISH

57. ● The vacuum packing process will prevent loss of
flavour and will improve the appearance of products
which have been frozen.
● There are very large differences between the
permeability of packaging materials, with
cellophane and polyethylene (used in cheap plastic
bags) offering very little protection to seafood
products compared to quality vacuum bags.
● All seafood products should be stored in the fridge
or freezer even if they have been vacuum packed.
SEAFOOD

58. VACUUM PACKED SEAFOOD

59. VACUUM PACKING OF
COOKED PRODUCTS
● Cooked meats and vegetables must be produced
under hygienic conditions and should be packed as
soon as possible after cooling has been completed.
● The vacuum packed products must be stored at or
below 8°C at all times during its shelf life (3°C or
below is recommended as a target temperature).
● Temperatures above 8°C will encourage growth of
Clostridium botulinum and other bacteria.
● A shelf life of no greater than 10 days from the day
of cooking are ensured by vacuum packaging.

60. Salt-baked chicken
feet sold in China:
vacuum-packed and
ready to eat!!!

61. CHEESE
● All cheese, hard or soft are easily subject to fungus
contamination.
● Mould spores are always present in ambient air and
they can easily proliferate on cheese surface due to
high humidity content of these products.

62. ● Vacuum packaging allows avoiding this
inconvenience that can deteriorate the aspect and
flavour of cheese products, by the almost complete
elimination of oxygen which is indispensable for the
growth of these micro-organisms.

63. ● Vacuum packaging impedes the drying out of the
cheese surface and the oxidative changes that can
compromise flavour and aroma of cheese
derivatives.
● Vacuum packaging and preservation at refrigeration
temperatures can extend the shelf life of cheeses.

64. REFERENCE
● Paul Newton & Andrew Gillespie “A Practical
Guide to Vacuum Packing.pdf ” pp no: 2- 42
● Phil Danielson “Recent advances in vacuum sealing
techniques”-A Journal of Practical and Useful
Vacuum Technology.