Vacuum technology is widely used in food processing and packaging, from vacuum packaging and pneumatic conveying to mixing, tumbling, freeze-drying and vacuum cooking.
Food processing transforms raw materials into higher-value products while helping maintain food safety and extend shelf life. Typical operations add or remove heat, remove moisture and use packaging to preserve product characteristics.
Vacuum Packaging and Processing
Vacuum packaging helps protect food against oxidation, bacterial growth, mould and drying. Vacuum technology is used in chamber, stretch, tray, rolling, automatic belt and modified-atmosphere packaging equipment.
A coarse metal-mesh filter at the screw vacuum pump inlet can block solid particles. An efficient oil-gas separation element supports exhaust treatment, while an inlet valve isolates the pump from the evacuated system after shutdown to prevent oil return.
Removing oxygen limits the living environment required by many microorganisms, including mould and yeast, and therefore helps slow food deterioration.
Further development of vacuum technology can support progress in food processing and help turn agricultural resources into higher-value products.
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