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The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. [ 2 ] Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi , and preventing the evaporation of volatile components.
Wherever food is harvested, manufactured or distributed there is a need for containers to enable the food to travel securely and in good condition to the shop, warehouse or distribution depot. For many foods, especially those in their own individual containers such as canned vegetables, the common container is the corrugated fiberboard box ...
The port itself contains a one-way valve which opens only under pressure from the attached connector and which prevents contamination of the syrup in the bag. For consumer applications like boxed wine, there is a tap already present on the bag which protrudes through a pre-cut hole on the box, so all the consumer has to do is locate the tap on ...
A hermetic seal is any type of sealing that makes a given object airtight (preventing the passage of air, oxygen, or other gases). The term originally applied to airtight glass containers but, as technology advanced, it applied to a larger category of materials, including metals, rubber, and plastics. Hermetic seals are essential to the correct ...
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]
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