How do food jar factories put negative pressure into the jar to begin with?
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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.
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.
Canned and in-glass foods are heated in a retort to over boiling temperature. They are then sealed. While being heated, any air is displaced by steam/water vapor. After sealing the steam condenses. Water vapor/steam has about 1700 times the volume of liquid water. As the volume decreases, a partial vacuum is formed. That’s what you perceive as ‘negative’ pressure.
Canned and in-glass foods are heated in a retort to over boiling temperature. They are then sealed. While being heated, any air is displaced by steam/water vapor. After sealing the steam condenses. Water vapor/steam has about 1700 times the volume of liquid water. As the volume decreases, a partial vacuum is formed. That’s what you perceive as ‘negative’ pressure.
Canned and in-glass foods are heated in a retort to over boiling temperature. They are then sealed. While being heated, any air is displaced by steam/water vapor. After sealing the steam condenses. Water vapor/steam has about 1700 times the volume of liquid water. As the volume decreases, a partial vacuum is formed. That’s what you perceive as ‘negative’ pressure.
Not sure but putting hot food in a jar then putting the lid on would give a little negative pressure.
Not sure but putting hot food in a jar then putting the lid on would give a little negative pressure.
Not sure but putting hot food in a jar then putting the lid on would give a little negative pressure.
Many food producers use nitrogen, rather than CO2 especially in bags of chips, cookies, and crackers.
This keeps products from oxidizing and contributes to the pressurization of the container.
Many food producers use nitrogen, rather than CO2 especially in bags of chips, cookies, and crackers.
This keeps products from oxidizing and contributes to the pressurization of the container.
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