Vacuum Packaging prolongs the life of food products, including meat, seafood, pickled vegetables, agricultural products, legumes, dried nuts and nuts, poultry such as flour, spices, coffee and prepared foods, fish and beef. In the case of fruit, meat, vegetables or unpacked packages are exposed to air and rapid deformation becomes inevitable. Freezing, icing and color changes of vacuum packed and packaged fish, beef and poultry meat are prevented to a great extent and the freshness of the first day is preserved. It can help reduce the risk of deformation of perishable foods such as cheese or bread. Vacuum bags provide excellent protection for frozen foods such as pastries, lahmacun, meatball types, ravioli, cakes.
Modified Atmosphere Packaging,in a MAP package, a gas mixture prepared in accordance with the product is used in order to protect the appearance and freshness of the product. This mixture usually contains carbon dioxide, nitrogen and oxygen. Applications A modified atmosphere is used in packaging many foods, especially fresh, baked or protein-containing foods and breads. It is also suitable for use in medical and technical products. Benefits; Among the benefits of the MAP technique, we can count the prolonged shelf life of the product, ensuring its quality, and not damaging the product during loading and transportation. MAP technique increases the shelf life of packaged foods without using any additives. Industrial and consumer products are also protected against corrosion and rotting thanks to the modified atmosphere. In medical technology, we see that the modified atmosphere is effective in protecting sensitive products. Packaging Machines and Packaging material It is possible to realize this type of packaging with thermoforming, ready-to-trap closing and vacuum machines.
Extending Shelf Life Due to the absence of natural air in the vacuumed packaging, the microbiological deterioration of the product slows down, thus the shelf life is extended. Thanks to the vacuum, the product is fixed in the packaging and the possibility of being damaged by hitting the packaging is eliminated. Moreover, the place it occupies is thus getting smaller. Applications Vacuum packaging is suitable for all types of food, medical products, industry or consumer goods. Benefits The quality and freshness of foods can be maintained in vacuum packages for a long time. Since there is no oxygen in the package, the growth of microorganisms seeking oxygen is prevented and the oxidation process is weakened. Vacuum packages can be produced in thermoforming and ready-to-use traysealing with and without vacuum machines.
They are used for the most appropriate protection against environmental influences and impacts. The applications are particularly suitable for consumer and industrial products, but can also be used in medical materials, medical sets or pharmaceutical products. Moreover, these packaging can be used for foods that do not require special conditions for a long shelf life. Benefits; It provides protection against both physical effects, moisture and sun rays in foods, besides, conveying product or marketing information in all products also provides security against tampering and theft of the packaged product. In medical sets, it continues to maintain the sterilization of the sterilized sets after packaging. It is possible to produce these packages with thermoforming, traysealer or vacuum packaging chamber machines. All common single or multilayer composites can be used as packaging material.
Whose living in big cities now have neither energy nor time to prepare food when they return home from weary work. Quick-perishable consumption / ready-to-use foods are crucial for product safety, with minimal combinations of processing and storage under controlled heating / cooling conditions to prevent growth of pathogenic organisms and ensure microbial safety. Minimally processed foods are produced using a range of modern technologies that aim at as few changes as possible in the food and at the same time ensure adequate shelf life in the process from the manufacturer to the consumer. Food products that contain little or no preservatives and have been subjected to light heat treatment to provide a freshly cooked taste create a brand new concept in ready-made food consumption. When the right technologies are chosen, we do not need chemical preservatives in any of our processes and packaging. Only heat treatments, vacuum, map, active packaging can be sufficient. Of course, this packaging must be done by professional teams by analyzing our raw material, growing potential, production capacity, available infrastructure facilities and correct information from the market. Current technological developments can quickly be applied as long as they meet consumer expectations. Industrial production needs of today's consumers, which are of high quality, safe, nutritious, easily supplied, can be prepared quickly and whose effects on the environment have been eliminated, are the main factors in updating our projects.
Cheese; It is defined as a nutritious milk product obtained by coagulating milk with cheese yeast or organic acids, salt, sometimes flavor and fragrance-free harmful substances, sometimes starter molds, added or consumed fresh or ripened depending on the type. Whether cheese is granule or hot due to its structure, industrial production is possible in the desired shape and weight in portioning machines. On the other hand, it can achieve maximum shelf life at minimum cost with its safe food concept, especially in brine products.