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Vaccum

Norway_33268

Hi

I have tried to vaccum potatoes for a couple of days use. When I took the vaccum pack out of the refrigerator the potatoes had leaked a lot of water in the bag. How can I avoid this when vaccum packing vegetables?

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Comments

Brendan_Lee_56950

In the 112 your probably going to have to go just below 30 seconds, I'd say start with 25 and see how that goes. You can probably go longer with chilled food as chris mentions.

Norway_33268

This is the manometermon the vp112

Chris_Young_80640

I would presume that the water leaked because you ruptured a lot of the cellular structure of the potatoes. A lot of this damage happens when you reduced the surrounding pressure far enough so that the boiling point of water inside the vacuum chamber is below the temperature of the potatoes. When this happens, water inside the plant tissue starts to boil, which ruptures the tissue, and over time some of the fluid will leak out.

To avoid this, don't reduce the pressure to the point where water inside the plant tissue boils. If you keep your vegetables ice cold, you can generally go down to 50 mBar without this happening.

Norway_33268

What will be a good vaccum strenght/time for fresh vegetables in a VacMaster VP112? Is there a table for this?

Norway_33268

Thanks a lot. I guess that it just what happend. I will try a shorter vaccum time next time and check the result.

Brendan_Lee_56950

Did you pull a very strong vacuum on them? I know if I am just packaging for storage I tend to pull just enough vacuum to snugly hold the food otherwise you can get a lot of liquid loss from the cell walls rupturing from the prolonged vacuum pull. My best guess is that you pulled too strong of a vacuum and the water within the potatoes boiled and ruptured the cell walls leaking the water out. If you watch the compression video on the site it helps to explain this process, in this case that's working against you.

Norway_33268

They where raw, cubed and packed with a chamber vac.

Brendan_Lee_56950

Were the potatoes cooked first? Were they vacuumed while still hot? How were they packaged foodsaver or chamber vac?