The atmosphere is a new process of food preservation methods are completely natural. It is in fact replace the oxygen of the pack, which facilitates the growth of microbes by damaging the food, with gases in the air we breathe (nitrogen and carbon dioxide) but mixed in different percentages. The process is achieved with special packaging machines.
This stops the growth of microorganisms greatly increasing the life of the product (shelf life).
The particularity of this system is not to enter as an ingredient in food preparation, but evaporate when the container is opened, with obvious advantages for both the consumer (does not alter the organoleptic characteristics) but also for the producer (it is easier to use). The operator does not come into contact with the product out during the cycle of packaging.
The atmosphere is having considerable success in very different sectors (such as cheese, meat, ready meals etc ...) and is proving to be able to achieve ever-increasing storage. This is thanks to the technological improvement of machinery of packaging that packaging materials made for this purpose.
It 'important to remember that the atmosphere It does not kill micro-organisms already present in the food. Therefore essential for maximizing the results must be the health of the entire production line. Obviously also important characteristics of packaging used. By following a few easy steps, this method of packaging certainly has the ability to offer new guarantees to consumers and to represent a key point for companies who will use it.
For more information on packaging materials or confezionanatrici: http://www.lpspack.com/
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