Advantages Of Vacuum Packaging - Bartscher 300435 Mode D'emploi

5.3 Advantages of vacuum packaging

With vacuum packaging, air is removed from the film bags or from containers and sealed
hermetically in order to stop or slow down food spoiling. Vacuum packaging prolongs
preservation of food which lasts 3 to 5 times longer. The taste and vitamin supply remain
intact.
Food is protected from burns caused by freezing, bacteria and mould.
Vacuum packaging is a particularly suitable preservation method for fresh foods and
must be combined with low temperatures, namely the vacuum packaged product must
be kept in the refrigerator or freezer for best results. Food preserved this way lasts
longer than other products which are not vacuum packed, which last a few hours or a
few days.
Vacuum packaging is the right choice to keep food in a healthy manner and to save
money:
•
It is therefore possible to take advantage of special offers
−
by vacuum packing food to preserve them for longer
time
−
for pre-cooking during the week,
−
to make salads, vegetables and herbs last longer (they
remain crisp and fresh);
•
To preserve high-quality oils and similar products in a bottle is no problem;
•
There is more space in the freezer;
•
Food is protected from freezer burns;
•
It is marinated in a quicker and more sustainable way (20 minutes vacuum packed
are enough);
•
Allows to vacuum pack meat, cold cuts and cheese (preserving their taste);
•
It saves money, since all leftovers can be easily packed and used later on;
•
All types of fruit and vegetables can be purchased fresh and kept vacuum packed
longer.
All of the data in the following table are reference values which depend on the
solidity of the packaging and quality of the organoleptic characteristics of the
food.
ATTENTION!
Keep perishable foods in the freezer or refrigerator. Vacuum packing lengthens the
duration of food but that does not transform them into "preserves", namely a
product which can be preserved at room temperature.
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