About the science behind the vacuum sealing, look at the phase diagram of water.
For sealing food at room temperature, the 30-50 mbar advice is good. If you want to seal at higher or lower temperatures, it can be adjusted accordingly. You want to stay in the liquid phase region of water.
http://en.wikipedia.org/wiki/Triple_point
![[Image: Phase_diagram_of_water.svg]](https://upload.wikimedia.org/wikipedia/commons/0/08/Phase_diagram_of_water.svg)
For sealing food at room temperature, the 30-50 mbar advice is good. If you want to seal at higher or lower temperatures, it can be adjusted accordingly. You want to stay in the liquid phase region of water.
http://en.wikipedia.org/wiki/Triple_point
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