Types of Reduced Oxygen Packaging

The Food Processing Center Author

06/05/2019 Added

308 Plays

Description

This lecture covers the different types of Reduced Oxygen Packaging, including vacuum packaging, modified atmosphere packaging, controlled atmosphere packaging, cook/chill process, and sous vide process.

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[00:00:03.870]Start, my name is Jayne Stratton.
[00:00:06.080]And this is part of our science of safe food series
[00:00:09.378]and this lecture will cover the types
[00:00:11.660]of reduced oxygen packaging processes.
[00:00:16.120]So everybody had a chance to look
[00:00:17.194]at the vacuum packaging machines out there.
[00:00:19.430]Who's using instruments like that?
[00:00:21.500]I know you are, anybody else?
[00:00:23.000]Do you have similar instruments, anybody else?
[00:00:26.420]You guys, okay, so you're already familiar
[00:00:28.370]with how these machines operate.
[00:00:31.070]Is that any chance you're gonna try
[00:00:32.640]to increase your scale or are you
[00:00:34.670]pretty happy with what you've got now?
[00:00:38.340]We got one that's.
[00:00:39.850]Oh, you've already got a pretty nice machine,
[00:00:43.330]okay, well good. (laughs)
[00:00:45.570]One of these times we're gonna have
[00:00:46.490]to ask so we can come visit.
[00:00:48.760]We'll ask the inspectors if we can
[00:00:50.100]go on an inspection and see the place.
[00:00:57.933]So again, I mentioned that this series of lectures,
[00:01:02.199]it's set up as three different modules.
[00:01:06.720]So we've already done the overview
[00:01:08.100]of reduced oxygen packaging,
[00:01:09.760]so now we're gonna go over the types
[00:01:11.220]of processes and you can see the list up here.
[00:01:14.090]We'll go over each one in a little bit more detail.
[00:01:19.240]So vacuum packaging equipment.
[00:01:21.180]Again, you can see there's a lot
[00:01:22.400]of different sizes out there.
[00:01:23.780]What we have out in our lounge area
[00:01:29.890]is a single chamber vacuum sealer.
[00:01:33.600]And with this one, the lid is closed,
[00:01:36.397]the air is removed, and then there's
[00:01:38.320]a heat seal inside the chamber
[00:01:39.730]that will seal the bag
[00:01:41.350]and then the chamber sealers are typically
[00:01:43.180]used for low to medium volume packaging.
[00:01:46.290]So, as you can see, you're setting that up,
[00:01:48.960]there's gonna be a bar, and you're gonna
[00:01:52.600]be setting that package over that bar
[00:01:55.540]where the heat seal is gonna be taking place.
[00:01:58.380]And it's evacuate that entire chamber
[00:02:01.070]along with the air that's inside of that bag.
[00:02:04.580]After that process is done,
[00:02:06.320]you kinda hear this whoosh which is a valve
[00:02:09.220]that's opening up so air is rushing back
[00:02:11.450]into that chamber and it pops open,
[00:02:13.570]meaning the process is done.
[00:02:15.940]So there's not much to think about
[00:02:17.930]when you use this type of machine.
[00:02:20.120]You do have to arrange to make sure
[00:02:22.210]that your settings are correct,
[00:02:23.680]that you're getting the proper heat seal,
[00:02:25.570]that it's not gonna open up
[00:02:26.880]and then using enough vacuum for that particular products.
[00:02:31.430]If you have a big product,
[00:02:32.700]like a big piece of meat,
[00:02:34.077]probably gonna take more time to pull that vacuum.
[00:02:37.660]Rather than small little vegetable type products.
[00:02:41.610]Also, there's the double vacuum chamber
[00:02:42.818]used for medium volume packaging.
[00:02:46.460]It's spring-weighted.
[00:02:48.237]Its lids are spring-weighted or they could
[00:02:50.440]be fully automated, commonly used for fresh meat,
[00:02:53.138]processed meat, cheese, and candy, and chocolate.
[00:02:57.030]With this particular instrument,
[00:02:58.530]you can see over here, it's got a swing lid.
[00:03:02.920]So the lid is on one side, pulling the vacuum,
[00:03:06.550]but on this other side you can be setting up more bags.
[00:03:10.100]Then when this one is done,
[00:03:11.255]it flips over, pulls a vacuum on those bags,
[00:03:14.700]then you can be setting up on the other side.
[00:03:16.890]So essentially, it's just increasing
[00:03:18.500]your speed of operation.
[00:03:23.415]There's also automatic belt vacuum chambers.
[00:03:27.610]You can see a small picture on the right hand side.
[00:03:30.750]This would be used for more high-speed operations,
[00:03:33.474]so this lid is gonna travel up and down.
[00:03:38.070]So your product is gonna be loaded on that belt,
[00:03:40.650]it's gonna slide in under that vacuum sealer,
[00:03:42.970]it's gonna come down, pull your vacuum,
[00:03:45.770]and then when it's done, pop up,
[00:03:47.310]and then more items are gonna be traveling on that belt.
[00:03:51.495]There's also thermoforming vacuum packaging.
[00:03:54.877]And products are loaded into thermoformed pouches.
[00:03:59.570]So it's just a little plastic pouch,
[00:04:02.574]usually they come in rows that are fed
[00:04:03.810]through the system and then you'll have
[00:04:06.313]a thermoforming plastic sheet
[00:04:09.080]that you can see here that's gonna be sealing
[00:04:11.430]the tops of those little pouches.
[00:04:14.477]So these are used for fresh meats,
[00:04:17.990]sausages, cheese, candy, grain, grab and go snacks.
[00:04:21.936]I watched a video on YouTube,
[00:04:25.100]they were doing these little beef jerkeys
[00:04:27.357]in the little pouches that you see.
[00:04:30.120]They're running those all through.
[00:04:31.240]So a system like this works really well
[00:04:33.933]for a lot of those little small items
[00:04:37.550]that are the same size.
[00:04:41.190]So with vacuum packaging,
[00:04:42.550]there's a few things to consider
[00:04:45.270]on what type of product you're doing.
[00:04:48.610]So TCS, that means Time/temperature
[00:04:52.952]Control for Safety, food.
[00:04:53.785]And then PA, that stands for Product Assessment Required.
[00:04:59.030]So the way you look at this table,
[00:05:01.693]if you are more to the left top side,
[00:05:06.160]your food is safer.
[00:05:08.730]Low pH, below 4.2.
[00:05:11.894]Low water activity, below .88.
[00:05:15.920]So up in this corner, you have barriers
[00:05:18.154]to pathogens or other organisms from growing.
[00:05:24.093]As you work your way down to this right hand side,
[00:05:27.634]as your pH gets higher,
[00:05:29.373]your water activity gets higher,
[00:05:32.280]there's more chance for microorganisms
[00:05:34.160]or pathogens to grow.
[00:05:36.210]So there's less barriers, essentially.
[00:05:39.095]So once you get down to this area,
[00:05:41.260]if your food falls into these categories,
[00:05:43.950]then you might need a product assessment
[00:05:45.714]which means that somebody with expertise
[00:05:48.054]on that particular product and process
[00:05:50.474]would look at how you're doing things
[00:05:52.013]and then maybe do some testing to determine
[00:05:54.813]if that process and product is safe.
[00:06:00.237]So this is just a simple table,
[00:06:01.180]you can kinda use to help assess
[00:06:02.910]the products that you're doing
[00:06:04.717]your reduced oxygen packaging on.
[00:06:09.500]So cook chill.
[00:06:11.130]So this is a technique involves
[00:06:12.716]the full cooking of food and it's followed
[00:06:15.960]by rapid chilling and storage at controlled temperatures.
[00:06:19.730]So this is really a nice operation
[00:06:21.150]because it really gives you flexibility
[00:06:23.335]in food service and you can maintain
[00:06:25.560]quality, and nutritional value, flavor, and appearance.
[00:06:28.560]Is anybody here doing cook chill currently?
[00:06:31.310]Cook chill processes?
[00:06:32.957]No but I was at a facility that did it.
[00:06:34.440]Oh, what'd you think?
[00:06:35.273]I thought, referring to a jail,
[00:06:38.653]it was a good idea, at that jail.
[00:06:41.320]Mm hmm.
[00:06:42.153]At our jail it would not work.
[00:06:43.677]Would not work as well, okay.
[00:06:45.020]So it really can be tailored to the facility.
[00:06:47.960]And it also depends on your equipment.
[00:06:50.060]If you have really good equipment,
[00:06:51.720]that you can process efficiently,
[00:06:53.770]the cook chill works really, really well.
[00:07:00.000]So why would you use it?
[00:07:01.200]We've kinda touched on this a little bit.
[00:07:03.357]Works well for refrigerated, frozen foods.
[00:07:06.171]Savings in personnel, less time and labor.
[00:07:10.888]You may not need trained cooks
[00:07:13.060]necessary at serving locations.
[00:07:14.810]Maybe you're just reheating product
[00:07:16.550]because it's already been fully cooked.
[00:07:18.994]Storage, inventory, easier to handle.
[00:07:21.990]And then these cook chill bags, you can stack 'em,
[00:07:24.460]so makes storage a little bit easier.
[00:07:26.340]And reduced deliveries.
[00:07:30.220]So with food safety, again,
[00:07:31.920]we kinda talked about that package as being a barrier.
[00:07:34.274]It's a barrier between human contact with the food.
[00:07:38.493]So it leads to safer handling of that food.
[00:07:42.914]Prevents spoilage organisms and pathogenic organisms
[00:07:48.055]from growing, if you're doing that process properly.
[00:07:54.820]So let's take a look at the process.
[00:07:56.330]And we'll look at this in a little bit
[00:07:57.440]more detail than the microbiological safety lecture.
[00:08:01.890]And kinda see what each one of these steps
[00:08:04.250]is doing to your product, microbiologically speaking.
[00:08:08.053]So what you're doing is you're cooking the product.
[00:08:11.450]You're pumping or pouring it into a bag,
[00:08:16.340]sealing that bag, usually that's done
[00:08:18.770]with a hot bar sealer,
[00:08:22.460]using a blast chill or water bath
[00:08:24.200]to cool it down quickly.
[00:08:25.970]And then storing that product for reheating later.
[00:08:31.520]So some of the equipment,
[00:08:33.180]it can be anything from something
[00:08:34.797]that might be on a stove top all the way
[00:08:37.560]up to quite a bit more complicated equipment.
[00:08:41.440]Couple things to note is when you're using bags,
[00:08:44.813]you have to make sure that they can withstand
[00:08:46.600]both the chilling and the heating process.
[00:08:48.910]So you'd be looking at bags
[00:08:50.290]that can withstand 20 to 210 degrees Fahrenheit.
[00:08:54.674]Combi-ovens can be used.
[00:08:57.320]These have slide-out racks, sometimes those are convenient.
[00:09:00.140]'Cause they can go right into that blast chiller.
[00:09:02.960]Kettles for cooking.
[00:09:04.237]Kettles are nice, especially a steam-jacketed kettle.
[00:09:07.880]You can control the temperature really, really well.
[00:09:10.460]So you can ensure that your product
[00:09:11.900]is pasteurized properly.
[00:09:14.960]Tumble chillers, they use cold water
[00:09:17.634]to circulate and cool down product very quickly.
[00:09:23.140]Hot water baths are used for cooking.
[00:09:25.357]Pumps, pumps can maintain sanitary conditions.
[00:09:31.070]Again, you're avoiding that human contact
[00:09:32.754]with the food, you're using a pump
[00:09:35.020]to pump that product.
[00:09:36.375]An all-in-one tank,
[00:09:38.637]that simply means that you're using the same tank
[00:09:41.390]for both process, maybe cooking in the tank
[00:09:43.757]with the hot water and then replacing
[00:09:46.430]that hot water with chilled water
[00:09:48.230]so it's all done in one particular piece of equipment.
[00:09:53.910]So on the cook chill, couple things to be aware of.
[00:09:57.117]If you're cooking then chilling,
[00:10:00.717]like for example, you're cooking at 158 Fahrenheit.
[00:10:04.738]You wanna bring that down to that refrigerated
[00:10:07.360]temperature within 90 minutes.
[00:10:09.320]So you wanna quickly try to chill that product.
[00:10:12.160]If you're freezing, you wanna try
[00:10:14.780]to bring that cooked food down
[00:10:17.110]from your cooking temperature down to freezing
[00:10:19.618]no more than 240 minutes, so that's about four hours.
[00:10:23.319]You wanna bring that down quickly as possible.
[00:10:27.800]And this last box is the reason why.
[00:10:30.600]So bacteria grows best between 41 and 146
[00:10:35.740]degrees Farenheit, so this is what
[00:10:37.270]they call the danger zone.
[00:10:38.460]So you wanna get your product
[00:10:40.090]either above that or below that
[00:10:42.317]to make sure that it's safe.
[00:10:46.870]So then going back to our table,
[00:10:49.000]so once you've decided all of your equipment,
[00:10:52.120]your processes, what food,
[00:10:54.638]you always need to use this table
[00:10:57.610]to determine whether your pH values
[00:11:00.530]or water activities are enough
[00:11:02.390]to put that into that non-TCS food category.
[00:11:08.240]So sous vide, anybody using this process at all?
[00:11:12.640]Has anybody ever used this, on their own?
[00:11:14.820]At home all the time.
[00:11:15.733]Do you, okay, what do you think?
[00:11:18.150]Do you prefer it over regular cooked products
[00:11:22.710]or is it just, depends on the product?
[00:11:25.858]You can throw a prime rib in for 24 hours,
[00:11:27.460]that thing is so just tender and juicy, it's amazing.
[00:11:31.079]I think it presents the meat color
[00:11:35.030]a little bit differently than I would like.
[00:11:37.620]That's a good point because we'll see
[00:11:38.980]that in the next slide, yeah.
[00:11:41.210]But for me, I love it,
[00:11:43.458]'cause I can throw it in there
[00:11:45.940]and not worry about for however long I want to.
[00:11:49.101]Take it out, open it up and.
[00:11:51.639]Yeah, it's funny, we were just talking,
[00:11:55.420]I was just talking about this
[00:11:56.280]with Dr. Biancinni yesterday and she says, oh yeah,
[00:11:59.240]we got one of those for Christmas,
[00:12:00.600]they haven't used it yet because the husband
[00:12:02.820]is supposed to do it. (laughs)
[00:12:04.340]And she's too busy to cook, right, too busy to cook.
[00:12:08.199]That's fair, that's fair.
[00:12:10.381](laughs) We need to tell 'em
[00:12:12.700]that all's you have to do is put it in there
[00:12:14.480]and that's it, so okay.
[00:12:20.599]With sous vide, food is placed in a plastic pouch
[00:12:22.738]or a glass jar and then it's cooked
[00:12:25.138]sometimes from one to seven hours.
[00:12:28.338]It could even be a couple days
[00:12:29.876]for some particular products
[00:12:31.858]at an accurately regulated temperature.
[00:12:36.770]For meat about 131 to 140 degrees Farenheit.
[00:12:43.400]Could be higher for vegetables.
[00:12:44.978]So you want to cook the item
[00:12:47.010]evenly while retaining moisture.
[00:12:51.357]So again, there's benefits to cooking this way.
[00:12:54.370]You have a consistent product.
[00:12:55.890]It tastes good.
[00:12:57.197]So it's gonna maintain those juices
[00:12:59.181]in a meat product.
[00:13:01.930]There's gonna be less waste.
[00:13:03.340]Flexibility, again, you can do portion control
[00:13:05.799]because you're using different size bags potentially.
[00:13:11.120]So this slide shows some of the important
[00:13:13.870]temperatures to be aware of.
[00:13:16.030]So the degree of accuracy and consistency
[00:13:17.917]of that temperature's gonna vary.
[00:13:20.800]So again, a small little thin steak
[00:13:22.461]is gonna cook at different times
[00:13:25.480]for sure than say, maybe, a thicker piece.
[00:13:30.317]So a 15 millimeter thick piece of fish
[00:13:34.430]will cook in 17 to 18 minutes.
[00:13:36.940]And the time varies.
[00:13:38.710]So you can see from 111 to 142 degrees,
[00:13:43.060]that fish is pretty much gonna cook
[00:13:45.360]within that temperature range.
[00:13:49.530]If you're looking at maybe cooking eggs,
[00:13:51.850]you might need a more constant temperature.
[00:13:54.936]Because there's proteins that are gonna
[00:13:57.079]denature at different temperatures.
[00:13:59.780]So you might need something a little bit more consistent.
[00:14:03.239]So sous vide cooking continues.
[00:14:06.660]It's gonna continue until the center
[00:14:08.240]of that food reaches that target temperature.
[00:14:11.480]And again, as I mentioned, it's gonna depend
[00:14:12.793]on your initial temperature,
[00:14:14.477]the thickness and shape of the food is very important.
[00:14:17.180]And the temperature of the bath.
[00:14:21.580]So here's some pictures of what some meat products
[00:14:25.430]look like cooked either sous vide
[00:14:27.730]or in a traditional pan cooking.
[00:14:30.690]So on the left hand side you can see
[00:14:32.150]this one looks perfectly cooked from edge to edge,
[00:14:35.440]you have consistent color throughout the product.
[00:14:38.200]While over here, you can see,
[00:14:40.120]you can definitely see that loss of volume.
[00:14:42.180]It's shrunk down just a little bit.
[00:14:44.700]And then color changes.
[00:14:46.560]So those gray bands kinda shows
[00:14:48.660]where maybe it's been overcooked
[00:14:50.350]a little bit on the edges.
[00:14:52.301]So just a show of hands,
[00:14:54.610]which would you prefer, left or right?
[00:14:56.500]Left?
[00:14:59.690]Or right?
[00:15:01.160]Or you don't care because you just
[00:15:02.650]eat whatever's on your plate? (audience laughs)
[00:15:06.221]So the one on the bottom,
[00:15:09.990]the sous vide salmon,
[00:15:11.021]so you have this one perfectly cooked
[00:15:14.978]from edge to edge.
[00:15:17.210]And then with this particular product,
[00:15:19.000]again, you kinda see that loss of volume
[00:15:20.498]and then you see the overcooking on the edges.
[00:15:24.410]So there's an advantage to using
[00:15:26.290]this type of process, for sure.
[00:15:30.160]So with equipment, usually there's
[00:15:31.820]a sous vide precision cooking device.
[00:15:34.560]And that's shown in this picture,
[00:15:36.920]usually it's something that can hang
[00:15:39.410]on the edge of a pot.
[00:15:41.319]It shows the temperature,
[00:15:43.101]and it's got a little circulator
[00:15:44.599]in the base of that.
[00:15:46.610]It's gonna circulate the water
[00:15:47.890]and heat at that same time.
[00:15:49.360]So that way you can maintain a consistent temperature.
[00:15:51.757]So you need the container to hold the water
[00:15:54.117]and then for the bags,
[00:15:56.098]you need to make sure you have the proper bags
[00:15:58.560]to do the product.
[00:16:00.060]So pretty simple.
[00:16:03.770]So modified atmosphere packaging, question?
[00:16:11.719]On the previous slide, you showed the glass jars.
[00:16:14.680]I'm assuming you cannot use this for home canning.
[00:16:18.580]You would not use it for home canning.
[00:16:20.119]That's correct.
[00:16:23.399]So with modified atmosphere packaging,
[00:16:26.503]this is also called gas flushing,
[00:16:29.220]so you're replacing that atmosphere
[00:16:31.160]in that bag with some other type of gas.
[00:16:33.703]Could be oxygen, carbon dioxide, or nitrogen.
[00:16:39.610]So that gas blend, it's developed
[00:16:41.650]for each type of food product.
[00:16:43.480]And again, the purpose of this
[00:16:44.740]is to delay oxidation or prevent organisms from growing.
[00:16:50.440]It's gonna extend shelf life.
[00:16:52.023]And when you use this type of packaging,
[00:16:57.364]maybe you don't need as many preservatives.
[00:16:59.842]And that's a goal of a lot of companies
[00:17:03.250]is to try to take out preservatives.
[00:17:04.801]So if you're using this type of packaging,
[00:17:07.101]it's helping prevent those organisms from growing,
[00:17:10.183]you might be able to quote unquote,
[00:17:13.050]have a more natural product.
[00:17:15.570]There's different types of films
[00:17:16.970]that can be used for this type of packaging.
[00:17:20.498]It's gonna have different rates of water transmission,
[00:17:23.890]sealing characteristics, it's all really
[00:17:26.090]based on what type of food you're working with.
[00:17:32.440]So this is a different type of packaging.
[00:17:34.000]So you kinda see that all of this,
[00:17:36.903]what we're talking about here,
[00:17:39.260]is not just the atmosphere around the food,
[00:17:41.540]the packaging is really the key part of all of this.
[00:17:45.380]So with the modified atmosphere packaging,
[00:17:47.165]there's a number of different
[00:17:48.910]types of materials you can use,
[00:17:50.410]flexible films, preformed trays,
[00:17:53.300]maybe thermoformed packages as well.
[00:17:57.930]So these are all options that can be used for packaging.
[00:18:02.400]One advantage of the thermoform packaging
[00:18:04.450]is you're using less material.
[00:18:06.700]So this is usually where your forming
[00:18:08.980]those packages at the same time
[00:18:10.610]as you're filling the food.
[00:18:15.700]Number of different products use
[00:18:17.458]modified atmosphere packaging
[00:18:19.790]that are shown up here.
[00:18:23.700]Fresh meats, cheese, processed meat,
[00:18:24.770]fish, seafood, coffee might be one.
[00:18:28.170]Bread products.
[00:18:30.580]So the next time you're at the store
[00:18:31.840]and you're looking at packaging,
[00:18:33.190]usually when I go to the store,
[00:18:35.581]I'm not so much interested in the food,
[00:18:38.290]I'm fascinated by the packaging
[00:18:39.783]that they have in there.
[00:18:41.360]It's just gotten so advanced.
[00:18:42.740]It's just amazing.
[00:18:47.240]So different types of mixtures.
[00:18:48.722]We'll see on the next slide which food products
[00:18:51.840]these might be most applicable to,
[00:18:53.540]but essentially, carbon dioxide,
[00:18:55.830]nitrogen, and oxygen are the ones
[00:18:57.360]that are primarily used in the modified
[00:19:00.040]atmosphere packaging type products.
[00:19:03.202]There are a couple other types of gases,
[00:19:06.170]nitrous oxide, argon, hydrogen
[00:19:08.520]that could be used in certain types of products as well.
[00:19:15.342]So CO2, effective in inhibiting microorganisms.
[00:19:18.962]It was also dissolve into the food's
[00:19:22.002]liquid and fat phase.
[00:19:22.835]It causes pH reduction.
[00:19:24.790]So when that actually goes into a liquid phase
[00:19:27.400]it's gonna lower that pH.
[00:19:29.130]And that actually in and of itself
[00:19:30.900]is gonna be an antimicrobial,
[00:19:32.960]have an antimicrobial effect.
[00:19:35.202]Nitrogen, that's used to replace the oxygen.
[00:19:38.733]It's gonna help prevent oxidation
[00:19:40.700]and prevent that package from collapsing.
[00:19:46.070]So here's some products that sometimes use
[00:19:48.440]that modified atmosphere packaging.
[00:19:50.530]So red meat.
[00:19:52.070]So you might be packaging that with oxygen
[00:19:54.630]to maintain that red color.
[00:19:57.360]Bread.
[00:19:59.180]You want low oxygen to avoid mold.
[00:20:02.170]And then vegetables, sometimes they might
[00:20:04.070]have a three gas mixture that's unique to them.
[00:20:10.023]So this slide shows some of the different oxygen,
[00:20:13.165]carbon dioxide, and nitrogen mixes
[00:20:17.650]that might be used for different types of products.
[00:20:19.870]So I'll just point out the red meat,
[00:20:21.221]again, little bit higher oxygen is used
[00:20:24.340]in those types of products.
[00:20:26.618]Most everything else you would want to try
[00:20:29.760]to eliminate the oxygen in those packages.
[00:20:34.430]And one final note on controlled
[00:20:36.550]atmosphere packaging, or CAP.
[00:20:40.010]So the composition of the atmosphere inside
[00:20:44.020]is altered from the normal aerobic conditions.
[00:20:48.321]So unlike modified atmosphere packaging,
[00:20:52.420]it's not required to maintain its conditions.
[00:20:54.770]In this, your conditions of the,
[00:20:58.410]what's inside the package is gonna
[00:20:59.980]be maintained throughout shelf life.
[00:21:03.890]And one example I have here
[00:21:05.510]is controlled atmosphere conditions
[00:21:07.040]are sometimes simply used for storing open material.
[00:21:10.800]So you might have a warehouse with a bunch
[00:21:13.430]of vegetables or fruit, maybe they're controlling
[00:21:16.050]that atmosphere within that storage container unit.
[00:21:23.404]So, in summary, different types of processes
[00:21:26.043]that fall under the reduced oxygen packaging category
[00:21:31.140]is vacuum packaging, cook chill,
[00:21:33.340]sous vide, and modified atmosphere packaging.
[00:21:39.880]So that covers all of our processes,
[00:21:41.820]do we have any questions at all on?

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Types of Reduced Oxygen Packaging

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