Use, application - technological area

ATM (MAP) packaging in a modified atmosphere


Modified atmosphere is the practice of modifying the composition of the inner atmosphere of packaging (usually food packaging, medicines, etc.) ...

Freezing of food and packaging materials


Air is by far the most commonly used method of freezing food because it is economical, hygienic and relatively non-corrosive to equipment.



Just cooking in water can give you great results!
The best cooking of the product takes place in water, at low temperatures. Water allows you to cook lightly and evenly. Each vacuum-packed product in bags highlights flavors, odors and colors the most. Each dish is always served with the highest quality and will retain all its nutritional and organoleptic properties.



Currently manufactured in Europe, these finished bags are made of a protected laminated structure whose outer layer is polyester with reverse printing. Also part of the structure is cast polypropylene which serves as a sealant ....

Pasteurization or pasteurisation


It is a process in which packaged and unpackaged foods (such as milk and fruit, juice) are treated with mild heat, usually at less than 100 ° C (212 ° F), to remove pathogens and extend shelf life.



Sterilization refers to any process that removes, kills or inactivates all life forms (especially microorganisms such as fungi, bacteria, spores, unicellular eukaryotic organisms such as Plasmodium, etc.) and other biological agents such as prions present in a particular surface, object or liquid, for example food or biological medium. Sterilization can be achieved in a variety of ways, including heat, chemicals, radiation, high pressure, and filtration. Sterilization differs from disinfection, sanitization, and pasteurization in that these methods reduce rather than eliminate all life forms and biological agents present. After sterilization, the item is called sterile or aseptic. ( )

Sterilization with ETO and Gamma method


Ethylene oxide sterilization (EtO or EO). for non-irradiated products, or Gamma Sterilization uses gamma rays emitted from a radioactive isotope source to kill all living organisms. Packaged products are subject to the sterilization process because gamma rays have the ability to pass through the packaging and the product itself through electromagnetic waves.

Vacuum packaging


Vacuum packaging is a modern technique for packaging food and non-food products. This includes evacuating the air contained in the package and then closing it. In this way, oxygen and all chemical and biological contaminants such as contaminants, bacteria and fungi that are otherwise present in the air are eliminated from contact with the product. Different levels of negative pressure can be used as a function of the packaging machine.
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