Vacuum packing

Vacuum-packed coffee retains a high quaUty rating for at least one year. The slight loss in fresh roasted character that occurs is because of chemical reactions with the residual oxygen in the can and previous exposure to oxygen prior to packing (29). 

Coffee vacuum-packed in flexible, bag-in-box packages has gained wide acceptance in Europe. The inner liner, usually a plastic-laminated foil, is formed into a hard brick shape during the vacuum process (30). In the United States, a printed multilaminated flexible stmcture is used to form the brick pack which is sold as is at retail. These types of packages provide a barrier to moisture and oxygen similar to that of a metal can. 

Inert gas flush packing in plastic-laminated pouches, although less effective than vacuum packing, can remove or displace 80—90% of the oxygen in the package. These packages offer satisfactory shelf life and are sold primarily to institutions. 

VACUUM PACKING EOUIPMENT FOR COFFEE AND OTHER PERISHABLE FOODS OR CHEMICAL PRODUCTS, ETC. 

Cut meats are usually wrapped or vacuum packed directly after cutting. The viscera, bones and other parts not going for human consumption have a byproduct value, and will probably need to be stored at chill temperature before disposal. 

The domestic microwave oven is one of the magnificent inventions used in the kitchen that contributes to simplify ing the lives of many people, as the time for cooking an acceptable meal can be reduced to the time it takes to defrost and heat vacuum-packed food, altogether consuming less than half an hour. 

February, and beef is sold de-boned and vacuum packed and cut to the customer s specifications, all certified and labelled with the Organic Trust symbol. 

Seelye RJ, Yearbury BJ. 1979. Isolation of Yersinia enterocolitica-TQSQmbhng organisms and Alteromonas putrefaciens from vacuum-packed chilled beef cuts. J Appl Bacteriol 46 493-499. 

One might think that any loss of data that can be recognized to be judgmental should not concern us as scientists. After all, science is based overwhelmingly on measurement and quantitative information rather than on opinion, so perhaps scientists should be able to sidestep the problems caused by ill-defined statements. But science does not operate in vacuum-packed isolation, cut off from the rest of life. The points of contact between scientists and those working outside science are many and varied, hence, as normal conversation is vague, scientists must be able to handle that vagueness. 

Fitzgerald M., Papkovsky D.B., O Sullivan C.K., Guilbault G.G., Optical oxygen sensing in vacuum packed foods, Proc. workshop Biosensors for Environmental Monitoring, Kinsale, Ireland, 12-15 May, 1998, p.89. 

Because the activity of dried yeast is reduced by exposure to oxygen, IADY is supplied vacuum packed or with an inert gas in the head space. PADY, which has the yeast encapsulated in fat, relies on an anti-oxidant for stability. PADY is essential for domestic bread machines. 

The stability of the pigments of paprika powder under various storage conditions has also been investigated by RP-HPLC. Samples of paprika powders were vacuum packed... 

Edwards, R.A., Dainty, R.H., Hibbard, C.M. and Ramandanis, S.V. (1987). Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperature, J. Appl. 

Kaniou, I., Samouris, G., Mouratidou, T., Eleftheriadou, A. and Zantopoulos, N. (2001). Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4 degrees C, Food Chem., 74, 515. 

Food stored in a proper way and in proper conditions is not a vehicle of C. botulinum. Unlike non-proteolytic strains, proteolytic strains will not grow in refrigeration temperatures. The number of spores in meat and poultry is rather low, much higher numbers are observed in fish. If stored at 3 to 5°C, vacuum-packed, not very sour meat products usually remain safe for consumers up to 21 days. Botulin toxin was not detected in raw rockfish fillets or red snapper homogenates after being stored for 21 days at 4°C. None of 1074 samples of commercially packed fresh fish stored for 12 days at 12°C contained botulin toxin (Lilly and Kautter, 1990). 

Blixt, Y., Borch, E. (1999) Using an electronic nose for determining the spoilage of vacuum-packed beef Inf J. Food Microbiol. 46 123-134. 

Decoctions do, however, have some obvious drawbacks. They need a reasonable amount of time to prepare, especially in chronic diseases they do not always taste pleasant they are not easy to transport or to store. Nowadays, some herbal pharmacies have made some improvements in this respect, offering to cook decoctions for their patients and delivering the herbal medicine in sealed vacuum-packed bags that may be stored in a refrigerator for a few days. 

Lipid autoxidation in fluid milk and a number of its products has been a concern of the dairy industry for a number of years. The need for low-temperature refrigeration of butter and butter oil, and inert-gas or vacuum packing of dry whole milks to prevent or retard lipid deterioration, in addition to the loss of fluid and condensed milks as a result of oxidative deterioration, have been major problems of the industry. The autoxidation of milk lipids is not unlike that of lipids in other... 

Investigations in our laboratories have been concerned with characterizing odor components produced by irradiating approximately 15-pound batches of ground, raw, lean beef, vacuum-packed in sardine cans and enzyme-inactivated 4). Irradiation at 5 megarads was carried out either in the M.I.T. cobalt-60 source before removing volatile constituents by distillation, or concurrent radiation-distillation at 5 megarads was carried out by procedures described elsewhere 15,17). 

The irradiation flavor scores in Table V show quantitatively the dependence of irradiation flavor intensity on irradiation temperature for both oxygen-packed and vacuum-packed steaks brought to 4°C. rapidly after irradiation. 

Effect of Postirradiation Warming Rate. The effect of postirradiation warming rate was studied at — 196°C. and 6.0 megarads for oxygen- and vacuum-packed steaks under conditions designed to maximize any possible effects. The postirradiation warming was carried out under the following conditions ... 

Slow Warming Rate. Eight cans of steaks packed in an oxygen atmosphere and eight cans of vacuum-packed steaks were held at — 196°C. after irradiation for 96 hours and then allowed to warm slowly in an insulated box, warming from —196° to 4°C. in 31 hours. 

Effect of Packaging Environment. Because of the opposing effects of postirradiation warming rate on steaks packed in an oxygen atmosphere and on vacuum-packed steaks discussed above, it was not possible to establish a clear preference on the basis of initial irradiation flavor intensity scores. 

Statistical analysis showed no differences owing to time or treatment at the 95% confidence level. However, the scores for vacuum-packed steaks were significantly lower at the 90% confidence level, confirming previous data favoring vacuum packaging under slow warming conditions. 

During the storage periods, steaks packed in an oxygen atmosphere developed a metallic or bitter off-flavor, and the steaks packed in a nitrogen atmosphere became dry and mealy in texture. Vacuum-packed steaks stood up best during the storage period. 

The extent of contact is also important and it can be expressed as the ratio of food weight to contact area. An example is the situation where a film is used to pack a solid food like potato crisps which make only point-contact with a limited area of the film. Clearly, in this case the potential for migration is less than if the same film was used in more intimate contact with a food - for example if it were used to vacuum-pack a food item. Even if the food contact is intimate with a liquid or semi-solid food, there can still be large differences in the food mass to contact area ratio. Common examples would be an individual portion pack of margarine or butter (say, 7 g in contact with 28 cm2, or 4000 cm2/kg) compared with a catering pack of the margarine or butter (say, 2 kg in contact with... 

The substrate used in all experiments consisted of soy cake, which is the byproduct of soybean oil extraction. The cake was milled and classified (Tyler 35-60) and then stored at -10°C in vacuum packs. Fermentation was... 

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