How does the modified atmosphere packaging machine make the freshness last longer

The type of food determines the preservation method

Most food tastes fresh that day, but production, packaging and distribution make it impossible for most food to remain fresh during this time. To do this, manufacturers need to find ways to keep food fresh, from the factory to the retail terminal, until it reaches the consumer's table. Where this can be done, manufacturers must consider different approaches depending on the characteristics of the food. The modified atmosphere packaging machine has come into view, so how can the modified atmosphere packaging machine make the preservation longer?

bread

When handling bread products, it is important to pay attention to the fact that bread contains a lot of moisture and it is more difficult to store it for a long time. Oxygen is the enemy here, mold grows on it, and oxygen also dries out bread. So you have to take care that oxygen must be kept out of your bread packaging. It can be solved by high concentration of carbon dioxide (100%) and 0% oxygen in the package. If you want to ensure that there is no oxygen inside the package, a tightness test of the package may be required.

cheese

Many people may think that the presence of colonies is part of a good cheese. But that's not the case, it depends on the type of bacteria. Some are good for cheese, but others spoil the quality of the cheese. Rule of thumb: Hard cheeses with low moisture content are often attacked by mold, and cheeses with high moisture content are susceptible to microbial attack. Hard cheeses use pure carbon dioxide, often because carbon dioxide prevents mold growth. A good combination for soft and shredded cheeses is a mixture of nitrogen and carbon dioxide, because filling with 100% carbon dioxide can have an undesired vacuum effect (pack collapse) on the cheese packaging.

coffee

The enemy of packaged coffee is oxygen. When coffee is freshly roasted, a lot of volatile oily substances are produced. If coffee is exposed to oxygen, oily substances can oxidize, which can mutate the coffee flavor. Therefore, oxygen must be avoided when packaging coffee. If you choose to replace the air in the package with another gas, such as nitrogen, it will extend the taste and shelf life of the coffee.

seafood

The secret behind fresh fish, of course, is to keep it cold - close to zero. But even if you manage to stay close to zero, the fish will still start to spoil. Bacteria in the flesh can change the color of the fish and it can start to taste bad. Oxygen is one of the enemies because some bacteria are aerobic, which means they grow in the presence of oxygen. And oxygen also helps maintain the desired color of the fish. This is why it is important for seafood packaging to find the perfect balance between oxygen and carbon dioxide.

fresh meat

Many people think that meat looks fresher when it is red. The red color comes from the myoglobin in the meat, which remains red when high concentrations of oxygen are used in the packaging. But oxygen also allows aerobic bacteria to grow, which shortens the shelf life of meat. Carbon dioxide stops aerobic bacteria. So with a balance between oxygen (80%) and carbon dioxide (20%), the shelf life of red meat will increase by 400-500%.

Delicatessen

Preserving flavor and shelf life is an urgent problem for processed meats. When products are exposed to light and oxygen, the consequences are dire. Protect from light with opaque materials. Further increase the carbon dioxide and nitrogen mixed charge to reduce the oxygen content to a very low level. When you reach the perfect blend, you may get up to 4 weeks of shelf life instead of two to three days.

fruits and vegetables

Fruits and vegetables are like living things. They continue to breathe and produce carbon dioxide. To reduce this "behavior" you need to take the following precautions:

Storing fruits and vegetables at low temperatures

Oxygen levels must also be low (usually 5-6%)

Must be careful about moisture content

Fruits and vegetables produce water vapour when they are packaged, and too much moisture can lead to yeast and mold, which then spoil the fruit and have to be discarded. The perfect balance would be very low oxygen levels, carbon dioxide levels and high nitrogen levels - up to 80%+. This will keep the fruit fresh and extend its shelf life.