| 摘要 |
<p>Articles for human consumption, esp. portions of meat are vacuum packed, by placing a definite quantity in a bag made from a heat-shrinkable synthetic resin film of a standard length holding a relatively small or a relatively large amt. The bottom end of the bag is closed and the top end is open, and filling is effected so that a certain part of the bottom of the bag remains unfilled. The loaded bag is placed in a suction box of a vacuum packing installation, and suction is applied to exhaust it, too tight a clamping of the bag being prevented by a spring-loaded holding plate exerting a constant pressure. A welded seam is made across the bag, leaving an unfilled zone between the seam and the contents, and a shear almost separates the package leaving two small tabs for holding the excess packaging film temporarily. The excess is next removed and the package is immersed in water at 80-85 degrees C for 2-10 secs. to shrink the bag. Method ensures complete exhaustion of the bag, and a seal which is impermeable to the action of bacteria.</p> |
