F O O D T E C H PA C K T E C H www.foodtechnology.co.nz 33 VACUUM Vacuum is ‘space void of matter’ or simply nothingness. Vacuum can be created by removing air from a space or reducing the pressure well below the atmospheric pressure by using a vacuum pump! Vacuum is in fact the working force behind many of the products in our daily lives. It is used in milking the cows, extracting the entrails from fish and poultry, and positioning the lids on six pre-filled yogurt containers simultaneously. Our food is also dried in a vacuum condition as it lowers the boiling point of water inside a product to as low as 25 - 30˚C, making the evaporation happen quicker so the food dries quicker. And have you ever wondered why the freshness of today’s food, beverages and cosmetics can be maintained for longer without preservatives? The secret behind the magic is vacuum. With the use of vacuum pumps, the air is extracted and then replaced with MEET OUR TEAM @ STAND #2020 FT162 SUCKS GOOD tions for your application with 24/7 support nationwide. For more information contact Ash Air on 0800 274 247 or visit www.ashair.co.nz other substances such as CO2, sterilised gas, steam or even fragrance, preserving and enhancing the products. Vacuum is also essential in many other applications and industries such as aerospace, manufacturing, wastewater treatment, woodworking and plastic. Therefore, selecting the right technology and specifications of vacuum pumps for each application is very important and is not easy. It requires both experience and expertise in order to find the right solution to achieve the desirable results, efficiency and energy saving. Ash Air are highly experienced specialists in vacuum pumps, blowers and air compressors. Established since 1979 with 14 branches, Ash Air can offer the right solu
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