All about vacuum packaging of vegetables

Vegetables are very healthy, which is why they are part of the daily diet of many people. Naturally, the question arises how to prolong their freshness and juiciness. This is where vacuum comes to the rescue. It is used both in production for the sale of products, and at home for storing purchased food. Consider the features and types of vacuum packaging of vegetables, and also find out how much it extends the shelf life of the contents.

Air is one of the factors contributing to the rapid deterioration of food. If, however, the optimum moisture for the development of bacteria is added, the process is accelerated. Vacuum packaging creates a space without oxygen and excess moisture, so negative processes are suspended.

The advantages of this way of storing vegetables are obvious.

• Freshness is prolonged products, even if they are not in the refrigerator.
• Long-lasting consistency (degree of softness, elasticity, juiciness), the processes of drying and weathering are minimized. Vegetables remain edible and visually appealing. The latter becomes especially important when selling food in stores.
• The contents of the package do not absorb foreign odors.
• Compared to storage in the freezer in conventional bags, when the taste of food is lost, in this case it is preserved to a greater extent.
• Both whole vegetables and sliced ​​vegetables can be stored in a vacuum. The second option can be found on store shelves. Refined products, ready for consumption, are often bought by catering establishments, as well as people who have little free time. At home, this may be relevant if a person has decided to prepare in advance for the holiday.
• Hygiene maintained when transporting products, warehousing, being on store shelves. The content does not get dust and dirt, which is especially important when selling slices. And also it is useful for those who like outdoor recreation.
• Transparent packaging allows you to demonstrate to customers the appearance of vegetables and make sure they are fresh.
• Products packed in this way do not take up much space. This helps to more efficiently use warehouse and retail space. At home, this allows you not to clutter up the refrigerator.
• Since the amount of food discarded due to spoilage is reduced, a person can appreciate the savings in finance.
• The simplicity of the technology allows it to be used both in production and at home. Any housewife can master the management of compact equipment.

As for the cons, there are not many of them.

• The film does not protect the contents well enough from damage and can be torn or scratched. Therefore, it is better to use containers for maximum safety.
• Sometimes sliced ​​vegetables can stick to each other.
• Some bacteria can grow in an airless environment as well. Therefore, sooner or later, the contents of the vacuum package will start to deteriorate. Storing vegetables for several years will not work.

The essence of evacuation is simple. The food is placed in a container. It can be a bag or a hard container. Then the air is completely pumped out of the container. For this, a special pump is used. The process can be carried out both automatically and manually.

Producers usually pack vegetables for sale in foil. These can be soft roll or rigid blow bags. And also often used options with a substrate.

In everyday life, both films and containers are used. Some film products may have a flap and a clasp. Roll-up models do not have additional parts, they are simply sealed at both ends. As for containers, they can be plastic or glass. Sizes and shapes vary.

We can conditionally distinguish 2 groups of sealed packaging: for trade and for home use.

Packaging in bags in production is carried out using professional chamber machines. A portion of vegetables is placed in a bag and placed in a special compartment. A button is pressed, after which the air is automatically removed from the chamber space and the package itself. After that, the sealed package is sealed.

If a substrate is used, thermoforming machines are used. They don't have cameras. The end of the bag is simply placed in the apparatus, which pumps out the air. As a result, the film fits snugly around the contents, protecting it from external influences and bacteria.

It is worth noting that if we talk about the production of packaged vegetables for their sale, the described equipment will be used only at the last stage. And before that vegetables must go through several more processing stages.

The process begins with a thorough washing of the raw materials. After the washing machine, the vegetables go to a roller cleaning to remove the skin (if necessary). The products then go to the inspection table for visual inspection. Then, for the potatoes, sulfitation is performed to prevent browning. Other vegetables are dried and chopped if necessary.

In everyday life, tubeless installations are used. They can be tabletop and built into kitchen furniture. As a rule, these are compact multifunctional models. Hand pump options are rarely used today. They were replaced by devices that automatically pump air out of a bag or container.

Vegetables from their own garden or purchased in a store by weight are stored in such containers. Sometimes people make preparations for the winter. Depending on the wishes of the consumer, vegetables can be raw or peeled and boiled, cut or whole. Depending on this, as well as on the storage conditions, the shelf life also varies.

Anyway the products must be fresh and washed.

Fresh vegetables in a vacuum are kept in excellent condition for up to 2 weeks. Boiled can wait up to 12 days. Drying vegetables before placing them in airtight containers will increase their shelf life to 12 months. If you want to make winter preparations, it is better to place containers in the freezer. Frozen foods can be good for a whole year.

Another option for preparing a vitamin reserve for vacuumization is blanching. This is boiling water treatment. This procedure not only increases the shelf life of vegetables, but also allows them to remain flavorful and juicy. In this case, carrots, beets and other similar root crops are processed for about 5 minutes. Greens are kept in boiling water for 2 minutes.

After that, the food is left to cool and dry for a while. Only after that they are placed in a container or bag, and air is removed from the package. If all the steps have been passed correctly, the contents of the sealed container can be stored for 3-4 weeks. In production, after blanching and sealing, pasteurization is performed.

Of course, all specified periods apply only if if the contents were freshly placed in a vacuum and the packaging was not damaged.

It is also worth observing the optimal storage conditions. Do not leave containers in direct sunlight or in a place with high humidity.

In addition to the above nuances, it should be borne in mind that different vegetables deteriorate at the same rate. For example, dense varieties (beets, carrots, potatoes) last longer.

And, of course, if you periodically open the container to take a couple of pieces, and then seal it again, this will significantly reduce the shelf life of the contents. Therefore, it is recommended to pack vegetables in small batches so that you can take one portion without disturbing the rest of the food.

See the video below for how to pack vegetables using a home vacuum machine.