
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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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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