Vacuum
packaging draws a slight vacuum prior to sealing the bag, thereby
reducing the headspace in the bag, and accelerating the process of
achieving an equilibrium atmosphere. Exposure to air causes food to
spoil quicker, causes freezer burn, mold, staleness, and rancidity. The
vacuum packaging system removes air and seals in flavor and quality.
It is a superior alternative to traditional food storage methods
because it removes the oxygen that causes foods to spoil.
Types of Vacuum Packaging Systems
- Manually Operated Vacuum Pumps- These
systems consist of a small manually operated pump which can be used
to extract air from canisters and bottles only. They do not usually
indicate when a vacuum has been achieved.
- Bag Sealer With a Fan- This system utilizes
small rotary fans to extract some air out of plastic bags before
they are sealed. Some systems include polyethylene bags. Others
provide sheets of plastic from which bags of different lengths can
be made by welding the seams with a heated wire bag-sealing machine.
- Electric Pump System- These are the only
system that eliminate exposure to oxygen. They are also the most
expensive. They utilize electric powered piston pumps to extract air
from the container, and seal with container to prevent air from
re-entering. They indicate when a vacuum has been achieved.
Benefits of Vacuum Packaging
In vacuum packaging, foods keep their freshness up to five times
longer. Foods don’t get freezer burn for several years because they
don’t come in contact with cold, dry air. Buying lower priced bulk
quantities and re-package at home to store for long can save money.
Leftovers stay fresh for several months. This method of packaging
enables to enjoy out season food. Non-food items are protected from
corrosion and moisture damage. There are fewer trips to the grocery shop
because foods last longer.
Meat and fish marinate in minutes. Insect manifestation is eliminated,
because insects require oxygen to survive and hatch. Foods maintain
their texture and appearance because microorganisms such as bacteria
mold and yeast cannot grow in a vacuum. Aids in controlling oxidative
rancidity.
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