Increasing the shelf life of products in modified atmosphere (IGU), or why you need a vacuum-packaging machines. Packaging technology products in modified atmosphere emerged in the world is not accidental. In 18 century was observed effects of carbon dioxide in the pigmentation of food. Carbon dioxide is kept natural red color of meat and fish for much longer than air. Packaging in modified atmosphere – process of food packaging in inert gases – nitrogen, oxygen and carbon dioxide mixed in strictly defined proportions at a temperature of 0-4? S. In addition, each gas is "responsible" for their particular function in the process packaging, canning and inhibiting bacterial growth by acting as a natural barrier or retaining all the pigmentation of the product is used in vacuum machines.

The main components of food gas mixtures are oxygen, carbon dioxide and nitrogen. Nitrogen – an inert gas is used as 'diluent' mixture (as a means to displace oxygen from the packaging). Nitrogen is poorly soluble in water and fats, has no direct bacteriostatic impact and does not directly affect the stability of the packed product. The use of this gas allows the fullest remove residual oxygen, and thus limit the development of anaerobic bacteria. At higher nitrogen content in the package is easier to maintain a constant concentration of the gas mixture due to the fact that the molecular gas pressure in the container and the air closer to equilibrium. Carbon dioxide (CO2) usually used at a concentration in a mixture of approximately 20%, acts as a bacteriostatic component gas mixture, restraining and suppressing the growth of aerobic bacteria and mold that can develop in the absence of oxygen.