What is Vacuum Packing?
What is Vacuum Packing?
Food exposed to oxygen, moisture and varying temperatures are susceptible to bacterial and enzyme growth, resulting in contamination, discolouration and spoilage. Removing the air surrounding the food be using a vacuum sealer therefore maximises food’s shelf life, quality, colour and flavour. This process is known as reducing oxidization. Several enzymes found in foods cause increasingly noticeable changes in colour, structure and flavour; such changes depend on the preservation time, temperature, and, above all, the presence of air.
Insect larvae are frequently found in many low water content or dried foods which have not been vacuum packed or frozen, and they can develop during preservation and thus contaminate the food. Some products such as flour and grain might contain larvae, but using Magic Vac vacuum packing will stop them developing into insects.
Prevent your food from spoiling, contamination, freezer burn and maintain its freshness longer by vacuum packing. Meat, fish and vegetables can be frozen without the risk of frost burns and will keep their freshness and quality. Foodstuffs such as coffee, rice, flour and nuts will last much longer if they are vacuum packed.
