Questions & Answers about Vacuum Packaging
Generally, there are three methods of food preservation that are using nitrogen and preservative or pumping vacuum. And vacuum packaging without additives and residue is no doubt the most convenient, natural and healthy one.
Q: Why do we choose vacuum packaging?
A: Vacuum packaging is a packing way to put products into vacuum sealer bags and pump the internal air. The most important process is deoxidization which can prevent food from spoilage. The main cause of food spoilage is the activities of microbes (such as yeasts and molds) whose survival needs the support of oxygen so that oxygen removal has antimicrobial and anti-mildew effects. The other important function of deoxidization is to avoid the oxidation of food. Containing lots of unsaturated fatty acid, greasy food is easy to change color and taste after oxidation. Vacuum sealer bags can effectively insulate air and resist oxidation, maintaining the color, flavor and nutritional value of food. In addition, after the external environment is isolated, there is no air flowing in the packaging to avoid becoming tainted in flavor and the attack of bacteria, solving the potential problem of secondary pollution.
Q: Is it necessary to put the vacuum-packed food in refrigerators?
A: Vacuum deoxidization can inhibit the growth and reproduction of most microbes except for anaerobes so that the food needs to be stored under a low temperature or in the freezer to restrain anaerobes. Briefly, vacuum packing is not an alternative to refrigeration or freezing. Moreover, the food stored in different temperatures has a different shelf life. And the vacuum storage just slows the speed of food deterioration down instead of reversing its quality. It is no use preserving food in vacuum bags if it starts to spoil.
Q: Can vegetables and fruits be vacuum-packed?
A: In order to design beautiful and attractive pages, businesses often provide pictures of vegetables and fruits in vacuum bags for customers, which may result in their misunderstandings. It is fine if they are sealed for a short time or used in sous vide cooking. However, if vegetables and fruits are in vacuum packaging for a long time, their skins will be scuffed and they will ferment through anaerobic respiration to destroy their taste. Hence, fresh vegetables and fruits need to be boiled to stop the fermentation before being packed in vacuum bags, protecting the flavor, color and quality of food. What's more, they should be dried and cooled after being boiled before they are packed and put in refrigerators.
Q: Why do we choose vacuum packaging?
A: Vacuum packaging is a packing way to put products into vacuum sealer bags and pump the internal air. The most important process is deoxidization which can prevent food from spoilage. The main cause of food spoilage is the activities of microbes (such as yeasts and molds) whose survival needs the support of oxygen so that oxygen removal has antimicrobial and anti-mildew effects. The other important function of deoxidization is to avoid the oxidation of food. Containing lots of unsaturated fatty acid, greasy food is easy to change color and taste after oxidation. Vacuum sealer bags can effectively insulate air and resist oxidation, maintaining the color, flavor and nutritional value of food. In addition, after the external environment is isolated, there is no air flowing in the packaging to avoid becoming tainted in flavor and the attack of bacteria, solving the potential problem of secondary pollution.
Q: Is it necessary to put the vacuum-packed food in refrigerators?
A: Vacuum deoxidization can inhibit the growth and reproduction of most microbes except for anaerobes so that the food needs to be stored under a low temperature or in the freezer to restrain anaerobes. Briefly, vacuum packing is not an alternative to refrigeration or freezing. Moreover, the food stored in different temperatures has a different shelf life. And the vacuum storage just slows the speed of food deterioration down instead of reversing its quality. It is no use preserving food in vacuum bags if it starts to spoil.
Q: Can vegetables and fruits be vacuum-packed?
A: In order to design beautiful and attractive pages, businesses often provide pictures of vegetables and fruits in vacuum bags for customers, which may result in their misunderstandings. It is fine if they are sealed for a short time or used in sous vide cooking. However, if vegetables and fruits are in vacuum packaging for a long time, their skins will be scuffed and they will ferment through anaerobic respiration to destroy their taste. Hence, fresh vegetables and fruits need to be boiled to stop the fermentation before being packed in vacuum bags, protecting the flavor, color and quality of food. What's more, they should be dried and cooled after being boiled before they are packed and put in refrigerators.