Using Plastics for Preservation
Every grocery store, restaurant, and kitchen is almost guaranteed to have a wealth of plastic products. These are used for everything from packaging to fabrication, and have revolutionized the way that we transport and store perishable products. The type of plastic is determined by its thickness and malleability. There are many different kinds, but all of them are comprised of polymers that react to heat. Packaging has continued to evolve along with newer and cheaper innovations. We can now ship food products without fear of spoilage thanks to refrigerated trucks and sealed containers. Before these methods existed, foods had to be grown and consumed locally. It spoiled quickly, and even colder temperatures couldn’t stop things from going bad. A lot of this had to do with exposure to bacteria and other microbes that worked to break foods down much faster. Combined with exposure to heat, gas exchange, and the natural course of decomposition, most natural foods can’t withstand the test of time.
Sealing food products in plastic helps to extend their shelf life, and other methods of preservation have allowed us to experience food items from all over the world. Any business or restaurant owner who sells any type of edible product can attest to the importance of making sure that things stay fresh longer. Not only does this create a better taste, it also prevents people from becoming ill due to food poisoning. Being sealed in sterile plastic can prevent contamination from harmful bacteria that can make people extremely ill. It’s easy to see why plastic is so essential to our everyday lives. Not only is it cost-effective, it works to protect people from unnecessary illness.
Plastics can only work if they’re properly sealed. In order to do this, heat can be utilized to create an airtight seal. There are a number of professional products that can be used to make sure that the plastics adhere correctly. This includes things like heat guns that can cause plastic to shrink and cling to the surface of an item, and hand sealers that can actually fuse two sides of a plastic bag together. These are just a few tips for using plastics to seal and preserve food products:
Thinner is Better When Freezing
If a food item is perishable and needs to be frozen, the packaging is extremely important. Freezing can cause damage to food items when they aren’t protected against direct exposure to the extreme temperatures. Vacuum sealing is recommended for foods that need to spend time in the freezer. This involves tightly surrounding the item in plastic, and using a machine to remove as much of the air as possible. It will then need to be sealed completely in order to prevent the reintroduction of air. When freezing foods, the thinner the package the more even the temperature will be throughout. This creates consistent levels of preservation.
Packaging Baked Goods
Whether selling or storing baked goods, it’s important to protect them from contamination. Everything should be packaged as soon as it’s cooled enough to do so in order to prevent exposure. Baked goods aren’t held to the same standard of vacuum sealing as raw foods. They can usually be sealed safely in loose or re-sealable containers. Keep an eye on expiration dates, and make sure to protect them from all moisture to prevent mold.
Restaurant Leftovers
In the restaurant industry, it’s important to prevent as much waste as possible. Using shrink wrap to seal leftovers in shallow containers can keep them free from contamination and allow them to be used again. Always try to use fresh products, and never reheat things more than once.
