Abstract
A 3: The question is not which one of these types is better but rather which one is better suited for a given packaging assignment. Both vacuum and gas packaging do provide a means for increasing the shelf life of the packaged product. The vacuum package affords protection through removal of most of the oxygen surrounding the product. It is erroneous to assume that all the oxygen has been removed from the package. The amount of residual air will depend on several factors: equipment, maintenance of the equipment, the product, the speed of operation, package design, etc.
Keywords
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Additional Reading
Anon. 1977. Keeping oxygen out keeps color in. Modern Packaging 50 (2): 28–29.
Baumgart, J. 1987. Presence and growth of clostridium botulinum in vacuum pack- aged raw and cooked potatoes. Chemie Mikrobiologie Technologie der Lebens- mittel 11 (11): 74–80.
Densford, L. 1988. FDA nixes retail use of sous vide processing. Food and Drug Packaging 52 (4): 4–40.
Goepfert, J. M. 1988. Comparison of vacuum and modified atmosphere packaging. The National Provisioner 198 (11): 13–15.
New, J. H. 1988. Laboratory studies on vacuum and inert gas packaging for control of stored product insects in foodstuffs. Journal of the Science of Food and Agriculture 43 (3): 235–244.
Schillinger, U. and Lucke, F. K. 1987. Lactic acid bacteria on vacuum-packed meat and their influence on shelf life. Die Fleischwirtschaft 67 (10): 1244–1248.
Terrington, J. 1988. Vacuum in the meat case. Meat and Poultry 34 (1): 64–67.
Warmbier, H. C. and Wolf, M. J. 1976. A pouch for oxygen sensitive products. Modern Packaging 49 (7): 38–41.
Rights and permissions
Copyright information
© 1991 Springer Science+Business Media New York
About this chapter
Cite this chapter
Hirsch, A. (1991). Which Is Better— Vacuum or Gas Packaging?. In: Flexible Food Packaging. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3908-7_3
Download citation
DOI: https://doi.org/10.1007/978-1-4615-3908-7_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-442-00609-9
Online ISBN: 978-1-4615-3908-7
eBook Packages: Springer Book Archive