Forging and pressing production - modern metal processing technologies

After the crisis in 1998, Russian industry, including the metallurgical industry, began to experience slight economic growth. Small but stable. This general direction has affected also, which is based on metal forming. The main advantage of modern forging and pressing production is that the presses and other equipment available in the production make it possible to ensure high productivity with economical energy consumption. In addition, in the process of manufacturing the necessary parts: forgings, flanges, rolled rings and others, as a result of processing, the metal becomes more dense, since internal microcavities are significantly reduced and even completely disappear. This serves to improve its mechanical properties.

To work with metals and alloys, forging and pressing production has the ability to carry out their plastic processing (both cold and hot), which not only improves their properties, but also makes it possible to obtain any cross-sections of products, which is practically impossible with other types of metal processing .

Modern forging and pressing production has high-tech forging equipment, equipped with forging cranes, manipulators, forming and stamping presses. In addition, it was possible to retain and additionally train workers and engineering staff, which allows us to produce high-quality, competitive products, as well as solve production problems of any complexity. The company is modernizing forging and pressing production equipment and continues to produce forgings for critical purposes, and is equipped with presses of greater power.

We are accustomed to the fact that vacuum packaging, which is widely used nowadays, is a “panacea for all ills,” that is, in the opinion of most consumers, products are preserved best in it. Undoubtedly, vacuum technology can significantly increase the shelf life of food products, protect them from loss of aromatic qualities and give them an optimal aesthetic appearance.

However, research by Danish scientists suggests the opposite. In their opinion, in an environment deprived of oxygen, many pathogenic microorganisms develop. Ice cream, milk, meat and semi-finished meat products, and soft cheeses are most susceptible to these bacteria. They also grow in raw and cooked poultry, raw or smoked fish and raw vegetables. Once in vacuum packaging, microorganisms begin to behave aggressively.

It is clear that manufacturers of packaging materials will not give up such in-demand products. And if it is absolutely impossible to do without it, then you should follow the rules for storing products in vacuum bags. Namely: avoid harsh mechanical impacts on the bag material, maintain optimal temperature conditions. Alas, these rules are often violated - both in food production, and in warehouses, and in transport, and in stores.

So the advice is this: despite the convenience of using products in vacuum packaging, it is still better to avoid using them. And if possible, buy food in its usual form. Don't risk your health!

One of the prerequisites for rapid spoilage of food is the presence of oxygen around it, which is found in abundance in the air around us. Such conditions are an ideal environment for the growth of food bacteria. Meat, fish, any raw or cooked food quickly spoils even in the refrigerator. But what should you do if you want to make some long-term food supplies? And here vacuum packaging of products comes to our aid.

The essence of vacuuming products: food is placed in special containers or bags, from which the air is then completely pumped out using special devices. The benefits of this technology are simply incredible: the shelf life of any product increases to several years. Interesting? Next, we will look in detail at how you can effectively use the full power of a vacuum at home.

Why is it better to vacuum pack food for storage?

Due to the absence of oxygen, your food will remain fresh and aromatic up to 3 or even 5 times longer than when stored in the traditional way (refrigerator, freezer). Yeast, mold, various microbes and food bacteria simply cannot live without oxygen, therefore, even after long-term storage, their appearance and texture remain intact, as if you had just put them there. When storing food in a vacuum, it does not dry out for the same reason: there is no air access, which means that moisture from the food does not evaporate.

Further, when you store food in the freezer in the normal way, it is constantly exposed to very cold and dry air, which destroys the original cellular structure of the food, making it less fresh and tasty after defrosting. Also, everything that is free-flowing, for example, sugar, which will never turn to stone, is perfectly stored in vacuum packaging, because it does not absorb moisture from the air.

Start using vacuum packaging of food, and soon you will notice how the cost of buying food decreases every day! Food will stay fresh longer, which means you will have to throw it away less often, and therefore you will buy it less often. You can immediately buy a bag of sugar or flour, package bulk products purchased in bulk in convenient, small packages, and eat all this for a very long time. Food will no longer be eaten by ants and bugs, sugar will not turn into stone, and there will be no bugs in flour.

Another incredible advantage of using vacuum technology: the ability to marinate fish and meat for barbecue very quickly. The vacuum pressure opens the pores in meat and fish more strongly, allowing the marinade to penetrate well and deeply into the food. Making kebabs is now so easy and fast: almost 10-15 minutes after marinating in a vacuum, the meat can already be fried! All high fat foods will never go rancid again. The reason fatty foods (various oils) go rancid is that they come into contact with air. No air - the taste of fatty food does not spoil!

Types of vacuum packaging systems for products for home use

Vacuum packaging systems for household products can be simple, and relatively inexpensive, or “complex”, and therefore more convenient, more expensive. Which vacuum food packaging system to buy is your choice. In any case, you will receive all the benefits of long-term food storage, both in the simplest and in the elite version. What are the differences between the different methods? For example, you can pump air out of a bag of food manually, or you can use an electric pump.

1. Simple and affordable vacuum packaging systems

The simplest option, which you can buy cheaply, is several containers for food, equipped with a small hand pump for extracting air. The advantages of such systems are low price and long-term food preservation. Disadvantages - the air may not be pumped out completely, plus everything will have to be done manually. When choosing such a system, it is better to choose the option with enameled ceramic or glass containers. In this case, the good thing is that you can experience the benefits of vacuum packaging food without paying a lot of money for it.

2. Sealed bags with fan

Simple vacuum packaging systems for products also include slightly more expensive airtight bags with a fan. This option differs from the one discussed above in that the kit includes a fan and one or more flexible plastic bags for groceries. The food is placed in the bag, after which you turn on the fan, which sucks as much air out of it as possible. This system is also quite good, but you won’t experience the full power of storing food in a vacuum here, since some of the air will still remain inside the bag with food. Of course, this is many times better than the usual storage of meat, fish, or vegetables in the refrigerator “as is,” that is, with direct access to air.

3. Elite vacuum food packaging systems using an electric pump

Such vacuum systems are the most expensive, but the benefits from purchasing them are even greater! A powered piston pump is used to pump air out of the container. In this case, special containers are usually equipped with valves that allow air to be pumped out, but do not allow it to penetrate inside the container again. Also, unlike simple manual ones, electric vacuum food systems are equipped with a sensor that signals if the vacuum inside the dish has been reached. The body of good systems is made of special materials that do not allow air to pass through, which means they ensure the longest possible storage of your food in a fresh state.

Important: some products, even when packed in a vacuum container or bag, must be stored in the refrigerator.

This applies to food in which moisture has not been completely removed, and also initially contains microorganisms that can quickly multiply at above-zero temperatures: meat, fish, dairy products, and so on. Cereals, nuts, dried fruits or sugar, as well as other bulk products, can be stored without refrigeration. They are dry, and therefore there is no threat of rapid spoilage hanging over them.

Shelf life of products in vacuum packaging

Food	Storage	Normal shelf life	How long does it last in a vacuum?
Large cuts of meat: beef, poultry, lamb and pork	Freezer	6 months
Minced meat: beef, poultry, lamb and pork	Freezer
	Freezer	6 months
Coffee beans	Room temperature		16 months
Coffee beans	Freezer	6-9 months
Berries: strawberries, raspberries, blackberries	Fridge
Berries: cranberries, blueberries, blueberries	Fridge
	Fridge	1-2 weeks	4-8 months
Cookies, crackers	Room temperature (open the package regularly)	1-2 weeks	3-6 weeks
Flour, sugar, rice	Room temperature	6 months
Lettuce	Fridge
	Room temperature	6 months
Oils without preservatives, such as sunflower, rapeseed, corn oil	Room temperature	5-6 months
	Fridge	1-3 weeks	2-4 months

Ordinary air plays a big role in food storage. Meat, sausage or other types of products can quickly lose their “sales appearance” if they sit in the open air for some time. Oxidation processes can lead to spoilage (changes in taste, mold, weathering, etc.). To prevent such incidents, vacuum packaging was invented. Storing food in vacuum packaging has become a real salvation for modern housewives. Today this innovation is available to everyone. Any housewife can purchase a compact vacuum device, even for a small kitchen, and the food in the house will always remain fresh.

Vacuum packaging technology

The product is placed in a special bag, from which all air is then removed, and the edges of the package are securely sealed with a sealed seam. The hermetic heat sealing method is used. The bag shrinks and “tightens” the product, following its contours, and protects it from deformation. A vacuum is created only when the air is completely pumped out; this cannot be achieved in any other way. Oxygen does not get inside the vacuum packaging, and therefore pathogenic microbes with which the air is saturated. Plus, dust and moisture do not get inside the packaging, which also provides reliable protection to the products from premature spoilage.

There are several main types of vacuum packaging film:

1. Standard food vacuum bags . Such bags have a transparent appearance and are made of multilayer polyamide or polyethylene. The film has high forming and barrier properties. In other words, the product in such a film is not deformed. The shelf life in vacuum packaging using standard bags increases several times for meat, sausage, cheese and vegetable products.

2. Vacuum bags with substrates mainly used for storing fish. Packaging becomes more rigid, and products retain their aesthetic appearance for a long time. In such packages, fish, cheeses and meat can be transported, as well as the packages can be stacked on top of each other, the presentation of the products will not be affected.

3. Foil vacuum bags are used mainly for long-term storage of products in stores, where they will lie on the shelves for weeks or even months. The inner layer of the vacuum film in such bags is covered with a thin coating of aluminum foil. The shelf life of products increases significantly, as the level of light and moisture resistance increases, and protection from harmful electromagnetic fields appears.

The main advantages of using vacuum packaging

• In an airless environment, the risk of the development of harmful bacteria and microorganisms on the surface of products is reduced. For example, the shelf life of meat in vacuum packaging doubles.
• The taste of products retains its original aroma much longer, which is important when storing perishable vegetables, fruits, cheeses and sausages.
• The freshness and color of the product in vacuum packaging is preserved for a very long time. And unripe fruits have the opportunity to gradually ripen, preserving vitamins and microelements.
• Products in such packaging are reliably protected from dust, moisture and dirt.
• Vacuum films are suitable for long-term freezing of products; the seal of the bag seam is not compromised.
• Vacuum bags remain completely transparent, allowing customers to see the surface of the product.
• Vacuum film is highly resistant to alkalis, solvents and fats.

The word "vacuum" is translated from Latin as "emptiness." In other words, a certain space is created in which there is no air.

However, the absence of air does not mean the absence of life. After all, we, earthlings, cannot live without air... And they are products - very much so!

Moreover, in the vacuum space we created, our food products feel great... Although let's talk about everything in order!

All doctors, nutritionists and promoters of a healthy lifestyle, despite fundamental differences in views on proper nutrition, unanimously agree on one simple gastronomic postulate:

The healthiest food is considered to be the one that has just been prepared and served to the table. (caring loving hands, most often female!).

By the way, even healthier will be the dish that these same hands have prepared with love and tenderness from freshly picked plant ingredients (well, this is my, Polina Schwartz’s, modest remark!).

Such a dish will certainly preserve the entire bouquet of vitamins and minerals that nature’s gifts are rich in. This is ideal!

But let us be realistic and look at our reality without embellishment. We must live in step with the times, with the modern, sometimes frantic and inexorably rushing forward rhythm of life.

Few modern people, especially city dwellers, have the opportunity to prepare food from vegetables and fruits, grains and herbs grown independently and picked directly for the table.

Not every woman's caring and loving hands today have the desire, or even the opportunity, to do exclusively household chores. Today, most women work, and therefore cannot pamper their families with freshly prepared lunches and dinners.

As a rule, modern housewives often prepare food in advance on weekends, so that they can then feed it to their crowd for several working days: carefully wrap it for their husband at work, heat it up for their student son for dinner, and leave it for their schoolgirl daughter for lunch.

It’s more practical, more convenient, faster, but is it more useful?!

The longer foods are stored, the less useful they remain.

And even modern refrigerators cannot save the situation. The fact is that at a certain stage of storage of products, especially those already thermally treated, dangerous microorganisms begin their destructive work in them. And often this process is not noticeable to the naked eye.

This is how product spoilage begins, this is how low-quality food gets into our stomach, and this is how our ailments and diseases are formed.

Unfortunately, this is a sad fact! But the majority of people are forced to eat precisely such products spoiled by bacteria.

Freezing food is not a solution, because this disrupts the complex structure of food, and some of the vitamins are lost during exposure to cold. And the rest of them evaporates during defrosting.

But modern society is a modern society to first complicate a person’s life with an accelerated rhythm of life, and then immediately make it easier: to invent and implement a variety of miracles of progress that save time and manpower.

Household Vacuum Sealer

One of these simple but ingenious inventions was a vacuum food storage system.

This system includes a special device - a household vacuum sealer, as well as convenient plastic storage containers, cling film in rolls or bags, and plugs for vacuuming liquid products.

The Swiss company Solis has been producing similar systems for many years. Now Solis household vacuum sealers are available in Russia.

You simply place the food there, close the lid and, using a vacuum sealer and a special valve on the lid, pump out the air from the container. Such containers are more suitable for soft, liquid, crumbly and juicy products: soups, cereals, berries, herbs.

For denser dishes and products, it is much more economical and convenient to use special bags or film. You wrap cheese or casserole, pieces of cake or bread, vegetables or fruits in them, and then pump out the air using a vacuum sealer

By the way, very This vacuum sealer will be useful for fishing enthusiasts, fishing spouses or simply connoisseurs of fresh fish. Perhaps fish is the most perishable product in the world, which is why it is not recommended to buy it inarch summer months.

What if you want? Frozen fish is a product of dubious quality. Who knows how many years ago it was frozen?!

Vacuum bags or containers can easily keep your catch fresh for up to 5 days. And even after this time, your fish will look as if it had just been caught from a pond!

Vacuum-packed meat, fish, seafood and other foods can be stored in the freezer for more than a year!

The manufacturers of the vacuum storage system also took care of your drinks. Using vacuum stoppers, you can store vinegar, oil, compotes, and juices in the refrigerator for as long as you like.

By the way, oxidation processes in freshly squeezed fruit and vegetable juices begin within 15 minutes after their preparation. However, it is in your power to stop this harmful vacuum plug process!

Such unique plugs will also be useful for storing freshly squeezed oil. After all, you must admit that due to lack of time, the housewife does not always have the opportunity to prepare fresh butter for every meal. And then they closed it tightly, pumped out the air and stored it for a whole week.

Rest assured, vacuum-packed products will certainly wait for you and will retain all their beneficial properties when you arrive!

The vacuum blocks access to your food to all harmful and dangerous microorganisms. No air - no bacteria! But there is life - the life of your products. And, therefore, your health.

Now you can prepare delicious, and, most importantly, healthy dishes for them in advance without fear for the health of your loved ones. And save your time significantly!

Progressive food packager, Polina Schwartz

Vacuum-packed foods are harmful to health

Recent discoveries by scientists have shown that products packaged using polyethylene and vacuum are dangerous to human health. This conclusion will make many manufacturers of vacuum-packed goods think twice and find a new way to store products. The main purpose of vacuum packaging is to keep food as fresh as possible. However, in an environment deprived of oxygen, a lot of pathogens develop, which can kill up to a quarter of the people who become infected from them.

Researchers have found that a bacterium called Listeria monocytogens can live even in cold conditions. Thus, refrigerated food cannot kill these microorganisms.

The most susceptible products to these bacteria are ice cream, milk, meat and processed meats, soft Camembert and brie cheeses. Microorganisms also grow in raw or cooked poultry, raw or smoked fish and raw vegetables.

As research at the Technical University of Denmark has shown, without oxygen, these dangerous bacteria behave 14 times more aggressively than under normal conditions. This environment is normal for bacteria, since similar living conditions exist in the human intestine - there is also no oxygen there. Therefore, when microorganisms get into vacuum packaging they begin to behave so aggressively. Scientists plan to study the genome of the bacterium. Researchers set themselves the goal of identifying the characteristics of those genes that are responsible for the aggressiveness of the microorganism in order to know how to effectively combat this strain in the future.

It is worth noting that vacuum packaging is one of the most common types of food storage today. Vacuum technology allows you to significantly increase the shelf life of food products, reliably protects them from loss of aromatic qualities and gives the product an optimal aesthetic appearance. Vacuum machines are used only for packaging products. They are used in areas such as medicine and banking. However, the conditions for the tightness of the packaging (sterility of the contents), mass production of the packaging, and requirements for the implementation of certain design features must be met. There are three main types of vacuum packaging machines: aspiration, chamber, thermoforming.

However, despite the convenience of using vacuum-packed products, it is best to avoid using them. If possible, you should buy food in its usual form. This applies primarily to meat products, cheeses and fish. Food in a vacuum is convenient for picnics or business trips. Therefore, it is better not to risk your health and eat right.