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Vacuum Packaging  

Vacuum packaging is another 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. By removing air from around the product, the levels of oxygen in the packaging are reduced, impeding the ability of oxygen-breathing micro-organisms to grow and spoil the product. The lack of oxygen also reduces the amount of spoilage due to oxidation – the process that causes apples and bananas to turn brown, for example.

A certain amount of oxygen will remain, however, because it is not possible to create a total vacuum. In vacuum packaging, as the pressure within the packaging is reduced the packaging material collapses and forms itself tightly around the product. For some products, such as fresh meat, this can distort the appearance of the product. Other products, such as shredded cheese, are not suitable for vacuum packaging, because the pressure of the packaging material on the product would cause the product to deform and to lose important characteristics. 

Some of the benefits for vacuum packaging are shelf life improvement, protection of the product from dust and moisture and safety of the product till the point of consumption.

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The packs are shaped directly from a plastic reel and perfectly adapt to the product


The new vacuum chamber machines ILPRA are completely constructed in stainless steel


vacuum packaging or vacuum/gas packaging.
The pneumatic moving of the sealing bars all...