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The main thing to know is that not all vacuum sealer machines are created equal: vacuum sealers are available as large scale, commercial-use machines (chamber vacs) and also smaller, simpler models for the regular home kitchen (external/suction or handheld).
Machines range in price from around $50 for basic handheld devices to upwards of $10,000 for commercial chamber vacuum sealers designed for professional kitchens. Unless you are planning on running a catering company from home or are likely to require the regular sealing of bulk quantities of fresh protein (eg. if you are keen – and successful! – fisherman), we recommend looking at these (or similar) models, All of the above models vacuum and seal food efficiently and sit at the budget end of their respective price scales. It is important to remember that a vacuum sealer is simply a kitchen appliance which removes the air from a food package and then seals it closed. There is no need to break the bank unnecessarily. For a more detailed run through of the various kinds of vacuum sealers on the market and the main differences between them, see our article Types Of Vacuum Sealers. But do you really need a vacuum sealer? After all, how often would you realistically use one?…. Well, I reckon you’d be surprised. You probably know that vacuum sealers go hand-in-hand with sous vide cooking, but this really is only the tip of the vacuum sealer iceberg. Here are just some of their many advantages: Money saving,food preservation,Extending Shelf life....
Food Vacuum Sealers - How They Work
Food Vacuum Sealers are extremely versatile and handy appliances to own, both in domestic and commercial kitchens. The main purpose of food vacuum sealers is to remove the oxygen from the food in the Foodsaver bag, which preserves the food contents longer. Oxygen is one of the main reasons why food spoils, because mould and bacteria thrive when there’s oxygen in their environment. The growth of mould and bacteria is significantly slowed down when the oxygen is removed.
So how do food vacuum sealers work? Firstly, a Foodsaver bag (also known as food vacuum bags, cryovac bags, vacuum packaging bags) with the food contents inside it is placed into the food vacuum machine and the air is removed from the bag. During this process, no other air is able to enter the bag. Once the air is removed from the Foodsaver bag, the bag is sealed. The bag needs to be sealed very securely to remain closed and air unable to enter. A heated area seals the plastic closed by melting it slightly, providing a very strong seal which can only be opened by cutting the bag.
Advantages of using a food vacuum sealer is obviously the reduced wastage of food. Food can be purchased and stored for a lot longer than if they are not vacuum sealed. Buying in bulk is a great way to save time and money, as the food can simply be vacuum sealed and stored away for future use. Meat keeps better in the freezer as sealed meat prevents freezer burn, which happens when there is air in the meat’s packaging. Marinating food is also another time saving use for the vacuum sealer – because the air is removed from the meat, the marinade can penetrate the meat quicker and doesn’t need to be left to marinate for hours or overnight. Leftovers and large portions of meals can be sealed and frozen for later use – what family couldn’t use that to help out at dinner time!
Food vacuum sealers are great for keeping your food fresh for longer, reducing household food waste and preserving vitamins, minerals, colour and flavour.
VACUUM PACKAGING MACHINERY
This Vacuum packaging machine is used for vacuum packaging with packaging materials having a extremely high gas barrier for the purpose of food preservation. Most of these machines seal the bag containing food in the vacuum chamber. The four types of machines are classified by mechanical faculty: nozzle, chamber, skin, and deep-draw type. Vacuum packaging is an alternative natural preservation packaging technique that can extend the shelf life and improve the overall quality of muscle foods (Sahoo &Kumar, 2005). It is well known that the spoilage of fish is basically leading to the proliferation of aerobic spoilage bacterial load and lipid oxidation (Sikorski & Sun, 1994). This can be decreased by using the vacuum packaging method in which the air in the pack is fully evacuated by applying vacuum. Vacuum packaging, is pointed as skin packaging include elimination of the pack inner air completely and improving food product under vacuum method, so that oxygen used for the microbial growth and oxidation will be decline (Mendes & Goncalvez, 2008). Vacuum packaging is a suitable technology for fatty fish, as it inhibits an unpleasant odor that leads to lipid-oxidation of fat (Rajesh, Ravishankar, & Srinivasa, 2002). Ozogul, Polat, and Ozogul (2004) investigated vacuum packaging fillets on sardines (Sardine pilchardus). Chouliara, Savvaidis, and Panagiotakis (2004) studied the useful impacts of merging vacuum packaging with irradiation in sea breams. However, this technique is not appropriate for all products. By using this method, it is not conceivable to remove the oxygen found in the food. Moreover, the oxygen permeability of the packaging film will modify the package atmosphere.
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