SOLIS EASYVAC PLUS Mode D'emploi page 104

9. Some enzymes in foods can change the colour, texture and flavour of foods,
which depends on storage time, storage temperature and oxygen. To prevent
this enzyme reaction, vegetable should be blanched or steam cooked for a short
time, or cooked in the microwave. Foods with a high acid content such as most
fruits, must not be blanched. In this case, vacuum packing is enough to slow or
inhibit the enzyme reaction.
10. Some dry foods, such as flour and cereals, contain insect larvae. If the food
isn't vacuum packed, these can hatch during storage, making the food inedible.
To prevent this these foods should be vacuumed.
11. Generally, foods should be stored at low temperatures since most microorgan-
isms can also spread without air.
12. If the temperature in your fridge is above 4°C then this can, most of all during
long-term storage, support the growth of dangerous microorganisms. Therefore
the temperature setting in your fridge should be max. 4°C or less.
13. If the temperature in your freezer is 0°C or less, it is ideal for storing food, but
remember: freezing does not kill microorganisms, it only slows their growth.
14. The shelf life of vacuum packed dried foods is also longer, the cooler the storage
temperature is: For every 10°C cooler the storage temperature, the shelf life
extends by 3-4 times.
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