Gas in the heat seal
In vacuum heat sealing, the atmosphere can be compensated by injecting gas, so that the product is not “squeezed” inside the package.
Heat sealers create a vacuum in the chamber, then inject gas, then seal and decompress the chamber.
The product does not clump during processing and is vacuum-packed in a modified atmosphere.
Different gas mixtures are used, for example, Nitrogen + CO2, depending on the product and packaging process. Our advisors or the gas supplier will advise you on the mixture required for your product.
Interesting facts about gas
- This technique is called MAP or EAP (Protective Atmosphere Packaging).
- This process is primarily done to increase the product’s shelf life, provide greater protection, and prevent the product from losing its color.
- The most commonly used mixture is nitrogen (N2) and carbon dioxide (CO2). Oxygen (O2) can also be added to this combination.
- The appropriate gas mix will depend on the product you work with in your business; you should always consult with the supplier.
- Raw meat, due to its high moisture content and high nutrient content, is very susceptible to decomposition by bacterial growth.
- Fat oxidation and color change in red meat are the main problems. For this type of meat, gases rich in oxygen (for example, 70%) are used.
- When packaging with oxygen-rich gases, the heat sealer must be equipped with the special Busch Red vacuum pump.
- The storage time with this option can extend the expiration date while maintaining the color.
- The main problem that causes spoilage in pre-cooked dishes is microbial growth and/or oxidation of the food. Packaging in a modified atmosphere extends the shelf life of any food.
- Gas injection prevents the product being vacuum-packed from being crushed, making it ideal for fragile products.
The most common gases
Nitrogen (N2) removes moisture particles.
Argon (Ar), like nitrogen, removes moisture particles.
Carbon dioxide (CO2) stops bacteria and mold growth.
Oxygen (O2) maintains the red or pink color of the meat.
Table of gas mixtures in meats (most commonly used percentages):
Table of gas mixtures in cheeses and dairy products:
El queso se descompone rápidamente debido al crecimiento microbiológico. Es una descomposición proteica anormal, que daña la corteza del queso y genera un olor desagradable. El gas principal que se utiliza en el envasado en atmósfera
modificada para prolongar la frescura del queso duro es el dióxido de carbono, mientras que para los quesos suaves, la proporción suele ser del 20%-40%.
For advice on the correct gas to use with the product you are packaging, consult your usual supplier or an authorized Zermat dealer.
Our Zermat heat-sealing equipment with modified atmosphere packaging (gas-injected heat-sealing) allows you to present your products in attractive tray-style packaging. This prevents crushing and improves the preservation of any food.
Always by the side of its clients
For quality control and to analyze the actual air mixture inside gas-filled containers, Zermat offers accessories such as the Oxybaby. This device allows a perforation to be made in the container for analysis of the internal air. The test is completed in just a few seconds, and the actual percentages of N2, O2, and CO2 are then displayed on the screen. The Oxybaby accessory is used by our specialist technicians and sales representatives and is available to distributors, after-sales technicians, and companies with high production volumes (for internal use and to comply with quality control certificates and regulations).
