Packaging, protection from external conditions
In processed meats such as cured meats or ham, there is a loss of color over time if they are not protected from external conditions during storage.
Oxygen can have an effect on pigmentation when the product is exposed to light, producing a grey-brown color that is not conducive to storing processed meats in good conditions. In processed meats, the desired oxygen level is often less than 1%, or even 0.2% on slices of ham for example, as pork is a very sensitive product.
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Nothing’s Tight in Modern Packaging
Aneolia, a leader in packaging analysis and testing equipment, has just released a comprehensive white paper titled “Nothing’s Tight!” that challenges conventional wisdom about packaging integrity. This essential resource reveals a critical yet often overlooked reality: absolute tightness is impossible to achieve, and the real question should be “how tight is tight enough for my specific product?”
In this white paper by Aneolia dedicated to measuring micro-leaks in packaging, you will find, in addition to methods and standards, the words of experts who have dedicated and continue to devote their professional lives to the quality of the products we consume. Beyond the technical issues, they make choices and have requirements that must and can inspire you to strive for excellence, not out of constraint but out of passion and respect for humanity. Thank you to them for enriching this content with their knowledge!
Download your copy now, by giving us your contact details here
Quality differentiation by controlling leakages of your packages
Why measuring leak rate at known pressure conditions is the best way to make a differentiation in the quality of your packaging process and helps you at any step of realization and decision?
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How do you ensure that fruit and vegetables are well preserved, given that they need to breathe?
Unlike most foods, fresh fruit and vegetables continue to ‘breathe’ after they have been harvested.
This process consumes oxygen and produces carbon dioxide and water vapor.
The key to keeping these packaged products ‘fresh’ is to reduce the rate of breathability without affecting the quality of the product (its taste, texture, and appearance).
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