Salad Packaging


Salad Packaging

The Modified Atmosphere Packaging solution is one of the most effective packaging systems for preserving the freshness, taste and smell of a food product. Check out our MAP solutions.

VOLVAC provides solutions for the preparation, processing and packaging of fresh foods and salads. International companies that produce food processing machines, of which VOLVAC is the representative, manufacture machines for all kinds of needs. Companies that produce fresh vegetables, fruits and salads now have to perform some washing, cleaning, drying and packaging processes before putting their products on the market. VOLVAC provides trouble-free and continuous service and support in these matters.

Perishable ready-to-eat foods are the critical points of technology with minimal processing and storage combinations under controlled heating/cooling conditions to prevent the growth of pathogenic organisms and to ensure microbial safety. . Our packaging solutions meet the needs of both small and industrial production with pre-treatment, slicing and chopping, gradual washing, insect-fly separator, alternative drying, root crop peeling, dicing for leafy and rooted products.

Reducing the microbial load. There must be some chlorine in the washing water for It is recommended that the Washing Systems be single-stage or two-stage if the product comes from the field and contains mud. Each unit performs turbulent washing with two pumps and is rinsed with a shower and washed with cold water. The water is filtered and reused. It is carried a little so that it does not get dirty. After the washing process, the products are dried by centrifugation method. The product must be completely dry before packaging. Because the water droplets on it will cause the product to deteriorate faster and the shelf life will be shortened. Also, in order for the salads to mix well with the sauce, the salad material must be dried after washing.

Minimally processed foods; It can be produced using a range of modern technologies that aim to minimize the loss of nutritional value of foods, as little as possible change from production to consumer, and at the same time ensure adequate shelf life in the process from production to delivery to the consumer. In order to prevent the development of pathogenic organisms in foods and to ensure microbial safety, safe food production is carried out under controlled cooling conditions with combinations of minimal processing, portion packaging, heat treatment and storage. HACCP, which can also be defined as the elimination of problems by determining/controlling these points separately, is the determination of “critical control points (CCP)”, reducing the risk and thus preventing the danger. This concept, which came to the fore for space studies for the first time, was later adapted to the industry in the USA and gradually spread to Europe, finding use in the community members and recognized as a necessity for some sectors.

This system basically depends on the control in the final product. It has adopted the principle of pre-determining the protective measures that prevent the dangers that may be developed as a result of delays or irreversible negativities.