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Whatever method is used to improve the airtightness of tinplate cans, it is by isolating the contact of air with food. We only need to make good use of this principle to store items well in tin cans.
High-temperature heating and exhausting. When packaging meat-based foods, a high temperature of 80-90 degrees Celsius is generally used to quickly exhaust the air and seal it in a short period of time. And the fruit and vegetable products will adopt the method of exhausting for a long time at a temperature of 60-75 degrees Celsius until a suitable vacuum is reached in the tank.
Vacuum compressed air. When the food is about to be sealed, it is placed in a special vacuum sealing machine, and the air in the tank is compressed by the pressure in the vacuum. Vacuum treatment can also avoid the residue of bacteria and microorganisms, and this method will not be limited by the heating of food, so it is one of the most used methods now.
Steam removes the air. This method quickly injects steam into the package to remove the air in the tank. After the air is exhausted, the steam in the tube is condensed to achieve a vacuum effect. This method is more economical and convenient, but is limited by the availability of commodities.
In daily life, we may not be able to achieve the vacuum effect when using tinplate cans for storage, but as long as we pay attention to the isolation of air and moisture, the storage time and quality assurance effect can be greatly extended https://www.jiangyinforward.com/