About Vacuum Packing - FLAEM NUOVA Magic Vac P0608ED Betriebsanleitung

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The deterioration of food is caused by chemical reactions that occur in food which is exposed to the air,

temperature, moisture, the action of enzymes, the growth of micro-organisms or contamination by insects.

Vacuum packing reduces the absolute pressure of the air inside the package or container, by removing the

oxygen and eliminating volatile compounds. The oxygen in the air causes food to deteriorate, firstly through a

process of oxidation, causing the loss of nutritional values, flavour and all the food's qualities. Air also promotes

the growth of most micro-organisms and causes the frost burns which occur on frozen food. Vacuum packing

extends the shelf life of many fresh foods, by reducing oxidation and preventing the proliferation of microbes

(bacteria and mould). However, many fresh foods contain sufficient moisture to encourage the growth of micro-

organisms that can grow with or without air. To prevent the deterioration of such foods, they must be preserved

at low temperatures.

Micro-organisms like mould, yeast and bacteria are present everywhere, but they can cause problems only in

certain conditions. For example, mould will not grow in environments with a low oxygen content, or in the

absence of moisture or humidity. To grow, yeast requires moisture, sugar and a moderate temperature, but

it can grow in the presence or absence of air. Refrigeration slows the growth of yeast and freezing blocks it

completely. Bacteria can multiply with or without air, depending on their type. Clostridium Botulinum is a

very dangerous type of bacteria which can develop in environments which do not contain acids, are without

oxygen and are exposed to temperatures in excess of 4°C for long periods of time. Foodstuffs vulnerable to

attack by Clostridium Botulinum are those with low acidity (like red meat, poultry, fish, seafood, olives in brine,

eggs, mushrooms and vegetables) and medium acidity foods like virtually all vegetables and many fruits (ripe

tomatoes, onions, red pepper, figs and cucumbers). To prevent contamination by this bacterium, it is essential

to observe the basic rules of hygiene and, to prevent its harmful proliferation in preserved foods, they must

be refrigerated for short periods and/or frozen for long-life preservation. However, such foods must be eaten

immediately after heating.

Important: you must consume immediately any food which has been heated while still sealed in MAGIC VAC

bags. Leaving the food to cool slowly at room temperature in the sealed vacuum bag may cause several harmful

micro-organisms to multiply, in just a few hours, to values that are health-threatening.

Several enzymes found in foods cause increasingly noticeable changes in colour, structure and flavour; such

changes depend on the preservation time, temperature and, above all, the presence of air. To halt the action of

enzymes, vegetables must be blanched briefly using steam or a microwave oven. Food which contains a high

percentage of acidity, like most fruits, do not require blanching. The absence of air created by the vacuum will

in any case slow down or prevent the action of these enzymes.

Insect larvae are frequently found in many low water content or dried foods which have not been vacuum

packed or frozen, and they can develop during preservation and thus contaminate the food. Some products

like flour and grain might contain larvae, but using MAGIC VAC

into insects.

HOW TO PRESERVE FOOD IN MAGIC VAC

Vacuum packing for the freezer

First of all, use the freshest possible food. The MAGIC VAC

food only if it is properly preserved. Some foods have a soft consistency which could be damaged by vacuum

packing the product when fresh. To prepare delicate foods like meat, fish, berries, bread, etc., it is advisable to

pre-freeze them first. In the first twenty-four hours there is no risk of freezer burns, so you can vacuum pack

the products frozen the previous day in MAGIC VAC

so as to preserve all the nutritional values and flavour of the product you have packed. When vacuum packing

soups, stews or other liquid food, pre-freeze it in a pan or high-strength dish. When the food becomes solid,

vacuum pack it, add a label and replace in your freezer. To vacuum pack vegetables, peel them and then blanche

them briefly in boiling water or a microwave oven until they are warm but still firm. Then vacuum pack them in

convenient portions.

If the food is not pre-frozen, leave an extra 5 cm in the length of the bag to allow for expansion due to freezing.

With regard to meat and fish, it is advisable to place the food on a paper towel and vacuum pack it with the

towel in the bag. This will absorb any moisture in the food. To preserve food like focaccia, crêpes and small

hamburgers, stack them on top of each other, placing greaseproof paper or film between each piece. This will

make it easier to remove some of the food, repackage the rest and replace it immediately in the freezer.

Vacuum packing for the fridge

For busy households, food can be prepared in advance, then vacuum packed and kept in the fridge for use at