Vacuum Packaging and Refrigeration in Food Processing

ABOUT AUTHOR
Ganguly Subha*
AICRP On Post Harvest Technology (ICAR), Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road, P.O. Panchasayar, Chakgaria, Kolkata-700 094, WB, India
*E-mail: [email protected]

Abstract
Vacuum packaging represents a static form of hypobaric storage which is widely used in the food industry due to its effectiveness in reducing oxidative reactions in the product at relatively lower costs. Various techniques like mild chemical treatment, vacuum packaging, modified atmosphere packaging with increased carbon dioxide concentration and active packaging are being practiced to extend the shelf life of chilled food products. Food packaging like any other packaging is an external means of preservation of food during storage, transportation and distribution and has to be provided at the manufacturing/ production center. Hence, it forms an integral part of the product manufacture/production and has an important function in the distribution of foodstuffs.
Keywords: Food, Vacuum, Packaging.