Evaluation of Mechanical Deaeration Parameters for High Vacuum Canned Foods

摘要

ABSTRACTIn mechanical deaeration of sliced apples, pears and cut green beans, increasing fill temperatures or chamber vacuum enhanced product deaeration, whereas increasing dwell time under vacuum from 3 to 9 sec did not (p<0.05). Product ability to resist explosion when subject to sudden vacuum varied with products, firmness and temperature. Control of fill temperature was necessary for proper removal of oxygen from the canned products.