Kitchen hi-tech: a cold or vacuum?

In the old cookery books, there are many recipes for extending shelf life of food. King of the modern kitchen - fridge - fundamentally resolved most problems. But high technology is rapidly evolving, and today housewife proposed "way better" - storing food in a vacuum.

Vacuum bags have appeared on sale not long ago. At first frightened of their price, but over time the market began to appear ware "budget sector", available to virtually anyone. What are their advantages that will get consumers, attracted by the calls of advertising?

Strictly speaking, this vacuum, the strong dilution in the container no. Manufacturers claim that the product in itself and not needed. Low blood pressure in the container - a means to reduce the oxygen content in the environment. The less oxygen, the less intense oxidation, worse conditions for the development of bacteria, so you have stored food.

The more negative pressure - the lower the oxygen in the tank for products and higher consumer properties of the container, but simultaneously increases the price of the product. There are three types of vacuum containers - with an external vacuum pump, with built-in pump and does not pump.

External pump - not a cheap. Typically, electric pump supplied with glass containers, the cost of such a system - under $ 500. But the figures are impressive. Manufacturers claim that the use of their "miracle" can "extend the life of products by 5-7 times. That's just like someone to spend on storage sandwiches such sums?

External mechanical pumps cheaper. But they, like containers, they completed with usually made of various plastics. Feedback from consumers, plastic pumps become unstable.

Even cheaper system with built-in pump. "Favorite" producers a place to place - cover the container. For built-in pump performance lags behind the external. The vacuum they created provides a longer shelf life "only" 3-4 times. Given the ergonomic design, simplicity and relative safety - not bad.

Not without its characteristic weaknesses. Lid - part of the container, utensils for food storage. Dishes are made to wash, but this is just the problem. Dishwasher caps with pumps contraindicated. Another minus - sensitivity to cooling and heating. Pumps do not like either freezing in the freezer or heating in a microwave oven.

Cheapest and massive vacuum containers for food in general do without the pump. To squeeze out excess air, you should click on the center caps. Strong dilution in this way does not create, but what is produced, enough to increase the shelf life twice. The main "trump card" of such systems - the simplicity and cheapness.

In addition to these, you can meet other products. For example - cover with built-in vacuum pump for the standard glass jars, and even a bottle to ensure freshness of long-term open champagne.

The main components of any vacuum system for food storage - proper container with a tight lid closure device for a vacuum (or a pump or a flexible membrane), and the air valve, which prevents penetration into the container Outside air during storage. More can be installed vacuum indicators, signaling proper functioning of the product.

Air valve - an important component. Without its use of open container impossible because of the difference of internal and atmospheric pressure. Check with the purchase. If you were able to open the container without forced depressurization valve, then the product is not all right, and he should be abandoned immediately.

Also, remember that the vacuum container - not a panacea. Increase shelf life of products can, if you observe the temperature regime characteristic of conventional storage.