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Advice: What does vacuum packing do? or How Vacuum Packing Works

Advice: What does vacuum packing do? or How Vacuum Packing Works

Vacuum packing prolongs the taste, texture and appearance of food by the following processes:

  1. Freezer burn prevention
  2. Avoiding oxidation of food.
  3. Natural moisture maintenance
  4. Avoiding moisture contamination
  5. Preservation of delicate flavours and oils
  6. Prevention of contamination during handling and transportation.

1. Freezer burn prevention

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.

2. Avoiding oxidation of 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!

3. Natural moisture maintenance

Air flow causes moisture to evaporate. By vacuum packing food, the food’s natural moisture, flavour 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.

4. Avoiding moisture contamination

It may be a problem to keep cereals, potato chips and crackers crispy and fresh. This is especially seen in humid environments and coastal areas. Moisture quickly softens and spoils dehydrated food. The obvious answer is to keep it in an airtight container, but vacuum packing offers the additional benefit of packing the food in useable quantities. This will maintain natural texture, freshness and flavour.

5. Preservation of delicate flavours and oils

It is known that fish, rich in Eicosapentaenoic (EPA) Oil is very healthy for the diet, preventing cardiovascular diseases. Especially sardines, galjoen, mackerel and trout contain a lot of these natural oils. The only problem is that fish oil deteriorates faster than fat found in other meat such as beef, pork and even chicken. Fish can be kept wrapped in a fridge for 2 days and 2 months if frozen. Vacuum packing the fish can preserve all the natural goodness and taste for 4-6 days in the fridge or 2 years if frozen.

6. Prevention of contamination during handling and transportation.

Food is contaminated by touch due to bacteria on the hands. It can also be damaged if handled frequently. From the farm it is often handled by numerous persons before it is actually sold to the customer in the shop. Vacuum packing food prevents contamination during handling and transportation.

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