How do food jar factories put negative pressure into the jar to begin with?
In: 87
The easiest way is to heat up the content of the jar which makes it expand before they seal it. Once the content cools down inside the sealed jar it is going to contract a bit creating negative pressure.
Put warm or hot product into a jar seal it and then let it cool, this process will naturally produce negative pressure in things like jam jars.
The easiest way is to heat up the content of the jar which makes it expand before they seal it. Once the content cools down inside the sealed jar it is going to contract a bit creating negative pressure.
Put warm or hot product into a jar seal it and then let it cool, this process will naturally produce negative pressure in things like jam jars.
Put warm or hot product into a jar seal it and then let it cool, this process will naturally produce negative pressure in things like jam jars.
The easiest way is to heat up the content of the jar which makes it expand before they seal it. Once the content cools down inside the sealed jar it is going to contract a bit creating negative pressure.
Pressure, volume and temperature are all related. If volume remains the same but temperature goes down, then pressure must also go down too.
So by heating up the contents before sealing, the later cooling of those contents to room temperature will cause the pressure in the sealed container to become lower than ambient pressure.
If you ever do any home canning, you can hear when it happens because the kids make neat little pinging sounds when they pop in.
Pressure, volume and temperature are all related. If volume remains the same but temperature goes down, then pressure must also go down too.
So by heating up the contents before sealing, the later cooling of those contents to room temperature will cause the pressure in the sealed container to become lower than ambient pressure.
If you ever do any home canning, you can hear when it happens because the kids make neat little pinging sounds when they pop in.
Pressure, volume and temperature are all related. If volume remains the same but temperature goes down, then pressure must also go down too.
So by heating up the contents before sealing, the later cooling of those contents to room temperature will cause the pressure in the sealed container to become lower than ambient pressure.
If you ever do any home canning, you can hear when it happens because the kids make neat little pinging sounds when they pop in.
Food jar factory’s actually cook the product partially in the jars and seal it before cooling down. The cooling of the air causes the vaccuum. But if bacteria get ahold of the content the actually produces methane or other gasses which causes the pressure be normal or positive.
Latest Answers