Welcome to All Sensors “Put the Pressure on Us” blog. This blog brings out pressure sensor aspects in a variety of applications inspired by headlines, consumer and industry requirements, market research, government activities, and you.
Vacuum-Sealed Culinary Preservation and Preparation
Vacuum sealing protects and preserves food and other perishable products. Both edge-style and chamber-style vacuum sealers are used for this process. With chamber-style vacuum sealers, the negative pressures in the chamber and inside the bag are nearly always the same. These vacuum sealers also enable special culinary techniques including vacuum-compression or vacuum-infusion.
The vacuum sealing process simply consists of placing the food inside the chamber and closing the lid. Reducing the pressure to 5–50 mbar and then sealing the bag produces a tightly sealed package for most solid foods. A vacuum level of 50 millibars removes about 95% of the atmosphere and at 5 millibars about 99.5% of the air inside the chamber and packing is gone.
A unit like the VacMaster PRO350 Professional Vacuum Sealer has a control panel with pre-set vacuum settings and a digital display of the vacuum level for easy operation. In contrast, the VacMaster VP320 Counter Top Commercial Chamber Vacuum Sealer has a gauge to provide visual feedback to the operator.
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