CHAPTER

DOI :10.26650/B/LSB23LSB24.2024.026.015 IUP :10.26650/B/LSB23LSB24.2024.026.015 Full Text (PDF)

Vacuum Packaging Technique

Vacuum packaging is a practical and economical preservation technique that preserves freshness and extends the shelf life of food. It is important in the food industry as it contributes to food safety. Essentially, this technique involves placing the food in a package and removing all or most of the air without replacing it with another gas mixture. The package is sealed after the targeted air release to make it leak-proof. Packaging materials should have high-performance barriers against gas, odour, and moisture. They should also be in multilayer films suitable for long-term food storage. Materials may vary depending on the food type. Frequently used ones in package production are polyethene, polyamide, polyethene terephthalate, polypropylene, polyvinylidene chloride, and ethylene vinyl alcohol. Different vacuum machines are utilised according to various needs. Nozzle type, chamber type, skin type, and deep drawing type machines are the generally used ones. The main goal of the vacuum packaging technique is to suppress aerobic spoilage microorganisms dependent on oxygen for their growth. Additionally, removing oxygen from the package retards enzymatic and oxidative spoilage of food. It delays lipid oxidation and rancidity, hinders vitamin losses, and ensures that the colour of the food remains stable. It prevents surface drying in high-moisture foods, thus reducing weight losses. The advantages of this technique include eliminating the risk of re-contamination after packaging and creating volume in the storage area by completely wrapping the food. Consequently, when combined with other techniques, vacuum packaging significantly increases the shelf life of food.

Keywords: Vacuum packaging, Food preservation, Spoilage, Storage, Anaerobic microorganisms

DOI :10.26650/B/LSB23LSB24.2024.026.015 IUP :10.26650/B/LSB23LSB24.2024.026.015 Full Text (PDF)

Vakum Paketleme Tekni̇ği̇

Hande Doğruyol

Vakum paketleme, gıdanın tazeliğini koruyarak raf ömrünü uzatan, pratik ve ekonomik bir muhafaza tekniğidir. Gıda güvenliğini sağlamaya katkı sunduğundan gıda endüstrisinde önemli bir rol oynamaktadır. Temelde, gıdanın ambalaj içerisine koyulduğu ve paket içerisindeki havanın başka bir gaz karışımı ile değiştirilmeden tamamının veya çoğunun çıkartıldığı bir tekniktir. Hedeflenen hava tahliyesinden sonra ise ambalaj, sızdırmaz hale gelecek şekilde kapatılmaktadır. Vakum paketleme için iyi derecede gaz, koku ve nem bariyeri sağlayan ambalaj malzemesi kullanılmaktadır. Çok katmanlı filmler veya tabakalar halindeki ambalaj malzemeleri gıdaların uzun süreli depolanması için uygun olmaktadır. Gıda çeşitlerine göre farklılık gösteren ve paket üretiminde sıklıkla kullanılan malzemeler, polietilen, poliamid, polietilen tereftalat, polipropilen, polivinilden klorür, etilen vinil alkoldür. Farklı ihtiyaçlara göre farklı vakum makineleri üretilmekte olup genellikle nozul tip, hazne tipi, skin tip ve derin çekme tipindeki makineler kullanılmaktadır. Vakum paketleme tekniğinde asıl hedef, gelişimleri için oksijene ihtiyaç duyan, aerobik karakterli, bozulma yapan mikroorganizmaların baskılanmasıdır. Ayrıca, oksijenin uzaklaştırılması, enzimatik ve oksidatif gıda bozulmasının azaltılmasını sağlamaktadır. Lipid oksidasyonu ve acılaşmayı geciktirmekte, vitamin kayıplarını önlemekte ve gıdanın renginin stabil kalmasını sağlamaktadır. Yüksek nem içeren gıdalarda, yüzey kurumasını önlemekte dolayısıyla ağırlık kaybını azaltmaktadır. Paketleme sonrası tekrar kontaminasyon riskinin ortadan kaldırılması ve gıdayı sararak depolama alanında hacim yaratması bu tekniğin avantajları arasındadır. Sonuç olarak diğer teknikler ile kombine edildiğinde gıdaların raf ömründe kayda değer artış sağlanmaktadır.

Keywords: Vakum ambalajlama, Gıda muhafazası, Bozulma, Depolama, Anaerobik mikroorganizmalar

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Aquatic Resources in Food Security and Sustainable Food Safety

CHAPTER

Vacuum Packaging Technique

Vakum Paketleme Tekni̇ği̇

References

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