Vacuum sealing prevents freezer burn by removing the air and moisture that dry out food.

Freezer burn is a result of sublimation, where ice crystals transition directly from a solid to a gas without becoming liquid. This occurs when food is exposed to the dry air of a freezer, causing the surface to dehydrate and oxidize. According to the USDA Food Safety and Inspection Service, while freezer-burned food is safe to eat, the texture and flavor are significantly degraded.Vacuum sealing technology works by utilizing a mechanical pump to remove oxygen and nitrogen from the packaging before creating a hermetic seal. By removing the air, the partial pressure of water vapor inside the bag is reduced to nearly zero. This prevents the movement of water molecules from the food into the surrounding environment, effectively stopping the sublimation process.Research published in the Journal of Food Science indicates that vacuum packaging can extend the shelf life of frozen meats from 6 months to over 2 or 3 years. The lack of oxygen also prevents aerobic bacteria and fungi from growing, which further preserves the nutritional value of the food. High-quality vacuum sealers typically remove 99.9 percent of the air to ensure maximum protection against ice crystal formation.Modern vacuum bags are usually made of multi-layer polyethylene and nylon to provide a strong moisture barrier. These materials are specifically designed to withstand the low temperatures of a freezer without becoming brittle or permeable. By maintaining this physical barrier, the food remains hydrated and the cell structures stay intact, preserving the original taste and tenderness.