Vacuum packaging, food preservation

Used industrially as a chemical intermediate in the production of rayon, carbon tetrachloride, xanthogenates, flotation agents, and pesticides used in the cold vulcanization of vulcanized rubber, in adhesive compositions for food packaging as a solvent for phosphorus, sulfur, selenium, bromine, iodine, fats, resins, rubbers, waxes, lacquers, camphor, resins and in the production of optical glass, paints, enamels, varnishes, paint removers, tallow, putty preservatives, rubber cement, soil disinfectants, explosives, rocket fuel, and electronic vacuum tubes. 

Foods dried to water activities in the range of 0.65 to 0.85 are often referred to as intermediate moisture roods. These partially dried foods tend to be soft and to rehydrale easily The remaining water acts as a plasticizer. Because molds and yeast may be able to grow in these partially dried products, they must be preserved by heaL vacuum, or modified atmosphere packaging, refrigeration, or chemical means. 

The modified atmosphere concept for packaged produce consists of modifying the atmosphere smrotmding a food product by vacuum, gas flushing, or controlled permeability of the pack thus, controlling the biochemical, errzymatic, and microbial actions so as to avoid degradations that might occur. This allows the preservation of the... 

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