Vacuum

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Fully automatic vacuum machines for Sous Vide

What is vacuum packing?

Vacuum packing is a modern food packaging technique that involves extracting the air contained in a bag or container and then hermetically sealing it. Food is subject to deterioration caused by chemical and microbiological reactions that take place in it when it is exposed to air, temperature, moisture, enzymes, microorganism proliferation or insect contamination. Oxygen contained in the air is one of the main causes of food deterioration (oxidation process) and causes loss of nutritional value, taste and all its qualities. Removing oxygen stops the proliferation of microorganisms such as bacteria and mould and delays the processes of food deterioration (fat becoming rancid, fruit fermenting, ice burn on frozen products, colour changes in meat, as well as loss of taste and flavour). Preserving food in a vacuum tremendously extends the life of the food, whether stored at room temperature, in the refrigerator or freezer, while the food’s freshness and taste remain unaltered. Vacuum packing, in any case, does not transform the food into a "preserve" i.e. into a stable product at room temperature; fresh or perishable food must be stored at a low temperature (refrigerator or freezer), as it contains sufficient moisture to promote the growth of microorganisms even in the absence of air. When vacuum packed food is frozen (at about -18° C), the air that causes crystallisation, that is, the frost that forms on the surface of the product, is eliminated; food stored under vacuum and at low temperature keeps its colour, aroma and nutritional value longer. Vacuum packing for the refrigerator (temperature +3/5° C) is ideal for those who prepare food in advance: foods can be prepared when there is time available, vacuum packed in the fridge and then used several times. Simply heat the vacuum packed food to obtain food that tastes freshly cooked. Vacuum packing is also optimal for keeping food that easily loses its quality (coffee) or that easily loses its fragrance and freshness (biscuits, breads) at room temperature. Vacuum packing extends storage time 3 to 4 times; the table below shows the storage times under normal and vacuum conditions for some types of food. These are indicative values that depend on the original quality of the product, as well as the method of preparation and hygienic conditions present.

Indicative Tables of Storage Times