The use of steam in the canning process is a common technique to remove air and create a partial vacuum in the headspace of the can. By expelling oxygen, can corrosion is retarded and lipid oxidation is prevented. In addition, the vacuum created inside the can helps to maintain the quality and freshness of the packaged product.
There are several methods for evacuating air from cans using steam, such as heat evacuation, vacuum sealing and steam injection. In heat evacuation, cans are heated before seaming to release air trapped in the food, expand the contents and displace air. This heating is generally carried out in steam chambers at temperatures of 93-98°C.
The proper use of steam in the packaging process is essential to ensure the quality and safety of the packaged product. If properly cooled after heat treatment, the cans can avoid deformation and maintain adequate sealing.
packaging temperature in the canning process
how is the cooling of cans after autoclaving?
Tuna canning and sterilization process
Cans collapse in the autoclave: causes and solutions
cooling of fish cans is carried out with chlorinated water
Epoxy Varnish on Food and Beverage Cans: Features, Applications and Benefits
basic information on seaming in canmaking
Double sealing Basic concept
WOULD YOU KNOW HOW TO CHOOSE THE CAN SEAMER YOU NEED?
Loss of airtightness and deformation of metallic sanitary containers in process
