The history of using a vacuum to pack, store and preserve food begins in the 1940’s with the invention of the first industrial-grade vacuum sealing devices. Smaller units that were intended for home-use were first created by a German inventor named Karl Busch, making their debut on the market as early as 1963. While today’s sealers offer a range of features and performance settings that far exceed what earlier machines were capable of, the basic premise and physical principles that govern their operation has remained basically unchanged.
By removing air from a container and then sealing it in order to protect the integrity of the vacuum that has been created, the useful storage and shelf-life of foods may be extended dramatically.
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Principles Behind Vacuum Packing and Storage
The removal of oxygen from a container and then sealing it, the growth rate of aerobic bacteria, fungi and other microorganisms that are responsible for spoiling food can be slowed or even halted. This method of food preservation makes use of a manual or electronic pump that is used to create a vacuum within a plastic container. Commonly used for a wide range of dried foods such as nuts, cured meats and cheese, vacuum packing provides superior protection as well as the means to store food without the drawbacks encounter when using bulky, rigid or inflexible containers.
The Impact of Vacuum Sealers on How Food is Stored, Transported and Marketed
The first industrial-grade vacuum sealers were nothing less than a revolution in terms of food storage and distribution. Crude sealers that utilized large vacuum nozzles and heavy equipment, such as industrial heat bars to seal plastic containers, were used to preserve foods that might have otherwise spoiled long before they could reach end-line consumers. Industrial-grade sealers are still in use today to package and preserve a range of perishable food items that can be found on market shelves everywhere.
Improved Technology and Enhanced Safety
The modern vacuum sealer was invented in 1984 by a man named Hans Christian. While new technology such as double-chamber vacuum seals, belt driven sealers and thermoforming machines offers improved performance for industrial and commercial use, falling costs and smaller designs made vacuum sealers accessible to the home market. Households seeking the means to better store and preserve leftovers now had a machine that was able to offer a level of convenience and performance that was truly superior.
The Role of the Modern Vacuum Sealers
Compact vacuum sealers small enough to store and use on a kitchen counter have provided households with a convenient and versatile way to manage leftovers, stretch their food dollar as far as possible and have even made possible new cooking and food preparation techniques. While simply placing foods in a plastic bag may be all that is needed for short-term storage, home sealers have made it possible to safely store some foods for weeks or even months.
Less costly and more convenient to use than canning systems, vacuum sealers can even be useful in cooking certain meals and dishes, employing a style of cooking known as “sous-vide” which involves heating foods while they are still sealed and packaged. Household kitchens can enjoy a range of benefits through use of a low-cost modern vacuum sealers that makes it possible to more easily and effectively preserve foods or store leftovers. If you’re on the market for a new vacuum sealer.