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The advantage of storing deep frozen food is in pre-
serving its essence – vitamins, minerals and taste.
Besides, at temperatures between -30° C and -40°
C the texture of raw food changes only to a minimum
extent (e.g. meat). Freeze food as quickly as possi-
ble.
Reason: When you are freezing food slowly, big ice
crystals are formed on the surface. They overgrow
food cells and subsequently damage their structure.
When you are freezing food quickly, small ice cry-
stals are formed, which do not damage the food to
such an extent. If possible, freeze food at constant
temperature (–18 °C at the most). Only food of the
highest quality should be frozen. Some foods have
to be blanched (scalded) in order to avoid unwanted
changes when freezing or deeply refrigerating (en-
zyme activation, ceased germination). Blanched or
in any other way heat treated foods must be chilled
before freezing. Otherwise, already stored food can
start thawing and become damaged or vacuum can
be lost when storing food in vacuum containers. To
ensure better quality of stored fruit, use sugar as
additive. This also preserves aroma and colours. In
the freezer, containers should be kept together as
close as possible. The rest of them can be kept in
the refrigerator.
8.1. wHAT IS FREEZER BURN?
Signs of freezer burn are rancid meat, rotten vegeta-
bles and tasteless fruit. Freezer burn appears, when the
packaging is permeable to air (common 1 ply PE bags)
and frozen food comes into contact with oxygen. Con-
sequently, water evaporates and the surface of frozen
food dries out. Oxygen penetrates through the porous
cracks and initiates oxidation. As a consequence, food
loses its aroma and fresh taste. We can recognize free-
zer burn by the white and dun stains on the food.
8.2. DEEP FROZEN OR CHILLED
8. USEFUL ADVICE
Thawing should be a slow (the most suitable way of
thawing is in the refrigerator) and natural process. It
should not be forced (as it is when putting a bag into
hot water or thawing food in the microwave). Once the
food is defrosted, it should not be refrozen. When refre-
ezing, mechanical damages occur and food can perish
more quickly. Taste, colour and aroma are decompo-
sed. Micro-organisms (bacteria, mould) multiply much
faster. These consequences cannot be eliminated by
refreezing. It is therefore recommended that once the
foods are thawed, they should be used as soon as pos-
sible.
8.3. ThAWING
Vacuum packing is also suitable for picnics, sailing and
camping. Food, equipment and documents stay dry and
protected. Batteries, mobile phones and cameras can
also be vacuum packaged to keep them from getting
wet. Vacuum packing prevents mixing of odours and
keeps food from perishing due to moisture. This is par-
ticularly important in small spaces.
8.4. SAILING, CAMPING AND PICNICKING
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