Vakuumbefüllung

Vakuumbefüllung, also known as vacuum filling or vacuum packaging, is a process used to package materials by removing air from the packaging before sealing it. This technique is employed across various industries, including food, medical, and industrial applications.

The primary advantage of vakuumbefüllung is the extension of product shelf life. By eliminating oxygen, the growth of aerobic bacteria and other microorganisms is significantly inhibited, which in turn slows down spoilage and preserves freshness. This is particularly beneficial for perishable goods like meats, cheeses, and prepared meals.

In the medical field, vakuumbefüllung is used to package sterile instruments and supplies. The vacuum ensures that the packaging remains tightly sealed and protected from external contaminants, maintaining sterility until the package is opened.

The process typically involves placing the item into a specialized bag or container. A vacuum sealer machine then evacuates the air from the packaging, creating a vacuum. Once the air is removed to the desired level, the packaging is sealed, often through heat sealing, creating an airtight barrier.

While effective, vakuumbefüllung is not suitable for all products. Certain items, like soft fruits or baked goods, can be crushed by the vacuum pressure. Additionally, the process does not prevent spoilage caused by anaerobic bacteria or enzymatic reactions. Despite these limitations, vakuumbefüllung remains a widely adopted method for preserving product quality and extending shelf life.