vacuümverpakkingsfolies

Vacuum packaging is a packaging method in which air is removed from the package before it is sealed, creating a low-oxygen environment around the contents. By reducing oxygen exposure, aerobic bacteria and molds grow more slowly and oxidative spoilage is limited. This helps extend shelf life, preserve flavor and texture, and reduce moisture loss and freezer burn during freezing.

How it works: A product is placed in a packaging film or pouch, and a vacuum sealer removes air using a chamber or an external pump. The film is then sealed to maintain a tight, low-pressure environment around the product. Packaging films used for vacuum packaging are typically multilayer barrier materials, such as combinations of polyethylene, nylon, EVOH or PVDC, sometimes with aluminum foil, chosen for low gas permeability and durability.

Types: Chamber vacuum sealers (commonly used in professional settings) and external suction sealers (common in households) are the main categories. Bags and pouches come in various sizes and thicknesses to suit different products and applications.

Applications: Vacuum packaging is widely used for perishable foods such as meat, fish, cheese, and ready-to-eat meals, as well as for coffee, dried fruits, and other moisture-sensitive or oxidation-prone items. It is also employed in non-food contexts, including electronics components and sterile medical packaging, where moisture and oxidation control is important.

Advantages and limitations: Advantages include longer shelf life, reduced freezer burn, and more efficient storage. Limitations include that vacuum packaging is not sterilization, and seal integrity is crucial. It may not suit all foods, and punctures or improper handling can allow air and microbes to re-enter. Perishable items should be refrigerated or frozen according to safety guidelines, and packages should be inspected for leaks or swelling.