Comparing Flame and Mechanical Deaeration of High Vacuum Canned Green Beans and Apple Slices

摘要

ABSTRACTMechanical deaeration in a vacuum closing machine and flame deaeration achieved comparable results in removing noncondensible gases from low‐liquid packs of canned green beans and apple slices. Residual headspace oxygen was calculated from experimental measurements of pressure, void volume, and percent oxygen. Prolonged (>5 set) exposure of hot filled samples to mechanical vacuum prior to seaming did not result in lower residual oxygen. Sample changes through 9 mo storage were not influenced by deaeration method; consequently, residual oxygen or vacuum in cooled samples immediately after sampling may be used to assess adequacy of air remova