Cooperative Partner

The vacuum level within food containers packaged using vacuum technology typically ranges from 600 to 1333 Pa. Therefore, vacuum packaging cannot achieve a complete vacuum, nor is this necessary. Consequently, it is also referred to as reduced-pressure packaging or degassed packaging.

Vacuum packaging possesses the following characteristics:

1.It removes the vast majority of air (oxygen) from the packaging container, effectively preventing food spoilage and deterioration. 

2. Utilising packaging materials with excellent barrier properties (airtightness) alongside stringent sealing techniques and requirements, it effectively prevents substance exchange within the package. This avoids food weight loss and flavour degradation while preventing secondary contamination. 3. With internal gases expelled from the vacuum-packed container, heat conduction is accelerated. This enhances thermal sterilisation efficiency and prevents packaging rupture caused by gas expansion during heat sterilisation.

For further information, please contact our customer service team.