Vacuum packing is a method of storing food and presenting it for sale. Appropriate types of food are stored in an airless environment, usually in an air-tight pack or bottle to prevent the growth of microorganisms. The vacuum environment removes atmospheric oxygen, protecting the food from spoiling by limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. Vacuum packing is commonly used for long-term storage of dry foods such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and crisps. It is also for storage of fresh foods such as vegetables, meats, and liquids such as soups in a shorter term because vacuum condition cannot stop bacteria from getting water which can promote their growth. Vacuum packaging food can extend its life by up to 3-5 times.
Vacuum packing is also used to reduce greatly the bulk of non-food items. For example, clothing and bedding can be stored in bags evacuated with a domestic vacuum cleaner or a dedicated vacuum sealer. This technique is sometimes used to compact household waste, for example where a charge is made for each full bag collected. Vacuum packing can be used to reduce bulk of inflatable items as well.
Vacuum packaging products using plastic bags, canisters, bottles, or mason jars are available for home use.
Vacuum packaging delicate food items can be done by using an inert gas kit, typically available on chamber vacuum sealers. After air has been removed, an inert gas (such as nitrogen) is added to maintain the preservation of packaged food while preventing damage. An example of inert gas for packaging delicate foods is potato chips.
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External vacuum sealers involve a bag being attached to the vacuum-sealing machine externally. The machine will remove the air and seal the bag, which is all done outside the machine.
Chamber sealers require the entire product to be placed within the machine. Like external sealers, a plastic bag is typically used for packaging. Once the product is placed in the machine, the lid is closed and air is removed. Once the air is removed, the bag is sealed and the atmosphere within the chamber is returned back to normal. The lid is then opened and the product removed. Chamber sealers are typically used for higher-volume packaging. [1] Sammic is one of the world leading manufacturers of chamber type vacuum packing machines, offering a wide range in both tabletop and freestanding models with vacuum controlled either by time or by a high precision microprocessors that controls the vacuum obtained in the chamber. Other examples of these machines are found via Cryovac, a company known for its Vac Packing machines and common machines in use today are the VS95, Rotary , and less common older VJ15.
When foods are frozen without preparation, freezer burn can occur. It happens when the surface of the food is dehydrated, and this leads to a dried and leathery appearance. Freezer burn also ruins the flavor and texture of foods. Vacuum packing prevents freezer burn by preventing the food from exposure to the cold, dry air.
Vacuum packaging also allows for a special cooking method, Sous-vide. Sous-vide, meaning "under vacuum" in French, involves poaching food that is vacuum sealed in a plastic bag.
Due to an oxygen-poor enverioment, anaerobic microorganism can proliferate, so vacuum packing is often used in combination with other threatment.
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  | Vacuum Packaging Machines - Triton Packaging. High Quality Products For Most End-of-Production Line Applications - Vacuum Packaging |
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