What is the Science behind Vacuum Packing & Sealing?
Food starts to go off or spoil from the time that it is harvested or slaughtered. Bad flavours, odours and breakdown in texture demonstrate when food is no longer fit to eat. In order to slow down the process of deterioration, and to keep food fresh for longer, a wide range of preservation methods can be applied, including: • Temperature Control – the use of low/high temperature such as refrigeration, freezing, sterilisation, pasteurisation etc. • Moisture Control – dehydration • Use of Chemicals – salt, sugar and various acids • Physical Methods – modified atmosphere packaging, vacuum packing & food irradiation. One method of food preservation, vacuum packing, has become increasingly popular as a method of extending the preservation of food products without adversely affecting quality. The Food Manufacturing and Processing Industry has been using vacuum packaging for many years. The vacuum packing of food works by removing air and thereby eliminating the affects of oxidation. Oxidatio
