Perishable foods mostly include food products such as meat, fish, dairy products, snacks, etc. In order for the products to retain their freshness and aroma 3-5 or more times longer than with conventional storage methods, it is necessary that they do not come into contact with oxygen. To do this, they are evacuated or stored in an inert gas environment.
Storage under these conditions provides the following benefits:
- Food retain their texture and appearance as microorganisms such as bacteria, yeast and mold cannot thrive in a vacuum.
- Food is not weather-beaten during storage in the refrigerator, as it does not come into contact with dry air.
- Wet foods do not dry out because they do not come into contact with air, which absorbs moisture from them.
- Dry, solid foods are not humidified, since they do not come into contact with air, from which moisture is taken out under other conditions.
- Foods high in fats and oils do not become rancid because there is no contact with oxygen
- Non-food products are protected from corrosion and moisture
To control anaerobic microorganisms, products can be stored in a modified atmosphere, in which oxygen is completely or partially replaced by inert gases. This type of packaging also has the advantage that the containers in which the products are packed are not crushed by vacuum.
Vacuum bags and containers are usually made of multilayer barrier films. For this, films are selected from various materials, each of which has the property of not allowing certain gases to pass through itself. sun rays, etc.