The bacon and ham you see in supermarkets are vacuum-packed for long-term storage.
Jarred pasta sauces and jams also utilize the vacuum.
This article explains why a vacuum can preserve food for longer period of time.
There are three causes of food spoilage: moisture, temperature and air.
We usually refrigerate or freeze food to preserve it on a daily basis, which slows down bacterial activity and prolongs the life of the food by keeping the temperature low.
Vacuum packing shuts out air, one of the main causes of food spoilage.
Air allows bacteria to scatter, but the absence of air makes it difficult for bacteria to enter from the outside, enabling long-term storage.
A vacuum also reduces the amount of oxygen in the air, which helps to reduce the deterioration of food due to oxidation.
This means that food can be stored for longer periods of time when there is less moisture and air and at lower temperatures.
Vacuum packs can be frozen for longer storage.
However, even though it is vacuum packed, it is not completely free of air, so vacuum packing does not mean that it can be stored forever.
Refrigeration also does not completely stop bacterial activity, so it does not mean that frozen food can be stored forever.
To ensure that the food tastes good without losing nutrition and flavor, check the expiration date on commercially vacuum-packed foods, and when opened, eat it up as soon as possible, even if it is within the expiration date.
We offer a variety of vacuum equipment such as sputtering equipment.
