Vacuum packing
Vacuum Packing
Vacum packing is a method of packaging that removes air from the package prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air from inside, and sealing the package.
Pronunciation
- IPA: /ˈvæk.juːm ˈpæk.ɪŋ/
Etymology
The term "vacuum packing" is derived from the process itself. "Vacuum" comes from the Latin word vacuus which means "empty," and "packing" is derived from the Old English pacca.
Process
Vacuum packing is often used for long-term storage of dry foods such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps). On a more short term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth.
Benefits
Vacuum packing greatly extends the shelf life of food by reducing atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store clothing and to save space in the home.
Related Terms
See Also
External links
- Medical encyclopedia article on Vacuum packing
- Wikipedia's article - Vacuum packing
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