Freezer burn damages food stored in a freezer by means of oxidation, dehydration and slow bacterial growth. This will impact how the food looks and taste. The aim of vacuum packing is to remove the air (with oxygen) and to preserve the texture, taste and appearance of the food..

Air contains oxygen. This is the reason food loses its flavour, texture and appearance. This reaction of oxidation occurs to all food and is especially seen as the brown discoloration in apples, bananas and avocados. With vacuum packing, the air with oxygen is removed. Think of it that the oxygen is the air is the reason we all age!.

Air flow causes moisture to evaporate. By vacuum packing food, the food’s natural moisture, flavor and texture is maintained. Even in a refrigerator, air flow causes drying out of food, especially seen with cheese and cold meats. Vacuum packing will prevent the evaporation of the foods natural moistures.

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Air flow causes moisture to evaporate. By vacuum packing food, the food’s natural moisture, flavor and texture is maintained. Even in a refrigerator, air flow causes drying out of food, especially seen with cheese and cold meats. Vacuum packing will prevent the evaporation of the foods natural moistures.

Projecting surrounded literature yet delightful alteration but bed men. Open are from long why cold. If must snug by upon sang loud left. As me do preference entreaties compliment motionless ye literature. Day behaviour explained law remainder.