Vacuuming literally means: the extraction of air. As a result, bacteria do not get a chance to grow and nutritional values are retained for a longer period of time. In addition, you can also use vacuuming when marinating food.
By vacuuming food, the taste and structure remain optimally preserved, but more important you’ll prolong the shelf life as most air is removed from the sealed container. But how does this work exactly?
As you store your food in sealed containers automatically oxygen will enter your container as well, which is the primary cause of the loss of nutritional benefits, taste and freshness. Because of the oxygen microorganisms have a change to grow, but this is prevented when taking away the oxygen through vacuuming. After a few days you’ll still eat your food with great taste and crispness, just as you like it.