Food Processing
Seminar Solutions

- Vacuum sealing – Best for freezing

- MAP – Ideal for fresh foods (extends shelf life by 50-400%).  

- Skin packaging – Great for display but not the longest preservation.  

Consider:  

- Product type (solid, liquid, food)  

- Production volume (small batch vs. industrial)  

- Shelf-life needs (short-term vs. long-term preservation)  

- Budget (entry-level vs. high-speed automated systems)  

✔ Vacuum sealers – Food processing, meat/poultry, seafood, and meal prep.  

✔ MAP machines – Fresh produce, bakery, dairy, and ready-to-eat meals.  

✔ Skin packaging – Retail meats and seafood

- Vacuum sealing removes all air before sealing to prevent oxidation and spoilage.  

- MAP replaces air with a gas mix (e.g., nitrogen, CO₂) to preserve freshness.  

- Skin packaging uses a vacuum to tightly wrap a film around the product, creating a molded, secure presentation.