The importance of the temperature when vacuum packaging liquids

As we explained in a previous post, the SU range of packing machines from Sammic are equipped, as standard, with liquid evaporation control, with the significant benefits of saving time, hygiene and protection of the pump, as well as guaranteeing the maximum vacuum for each product.

This way, when vacuuming liquids we cannot exceed the percentage of vacuum reached at the boiling point of the liquid or the sauce that we are packaging. Or can we?

The boiling point is the temperature at which the pressure of the liquid’s steam is equal to the pressure of the steam of the media in which it is located. Therefore, the boiling point depends on:

(1) The temperature of the product.

(2) The atmospheric pressure of the chamber.

Taking this into account, if we reduce the temperature of the product, the less atmospheric pressure will be necessary for bringing the product to boiling point and, therefore, the higher vacuum percentage will be achieved. 

Therefore: it is recommendable to first cool the liquid before packaging it in order to obtain an optimum vacuum of the product.

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