Vacuum packing, also known as vacuum packaging, is a method of sealing the food in an air-tight container where-in the air is extracted out from it, before packing the food inside. Air contains microbes that are likely to spoil the food, therefore, vacuum packed food has longer shelf life, as the food is no more in contact with air.
Both flexible packing and rigid packing can be done with this method. Especially nuts, coffee, cereals and smoked meats are vacuum packed.
History of Vacuum Packing Food Preservation
Vacuum packing was initiated by the Dr.-Ing. Karl Busch and his wife Ayhan Busch. Both of them set up their company named Dr.-Ing. K. Busch GmbH Company in 1963 in Germany, that made the first vacuum pump. The pump was designed by the Dr. Busch in his house basement within a record time. He tested it and sold it in the commercial market.
That pump was a ‘Hukepack’ pump that could ideally be used for vacuum packing food. Since then, the era of vacuum packed food had started and many recognized vacuum packaging companies and equipment manufacturers are still using the dependable ‘Hukepack’ pumps.
Vacuum Packaging: The Process
The food stored in a vacuum environment i.e. in air-free or air-tight container, inhibits the growth of bacteria and other organisms and this is the basic principle of vacuum packing. In general, the food is kept in a container either a bottle, can, tin or even a plastic bag. Vacuum pumps and other vacuum packaging equipments are used to create a vacuum environment inside the container and the pack is sealed immediately.
There are different types of sealers that are used for sealing the container after extracting oxygen from the package. Here are the following:
Vacuum Packing Food Preservation Method: Advantages and Disadvantages
Like every food preservation and storing methods, vacuum packing also has its advantages and disadvantages. Here are the following:
Advantages:
Disadvantages: