EOE canned vegetables should exhaust note, what does? Here's the real promise of Dongguan Packing Co., Ltd - specializes in producing beverage EOE, aluminum and tinplate EOE EOE business to serve you a brief introduction, hope that helps.

      1, when the exhaust gas is heated, the exhaust gas temperature and time should be noted. Whole tomatoes, green peas and other varieties, such as the exhaust temperature is too high, can lead to rupture of the tank material soft rot, inadequate net and other issues. Inadequate exhaust, vacuum tank is too low, easily lead canned cover sudden, fake expansion tank and tank corrosion and other quality problems. General requirements for sealing of the tank venting to an internal temperature of 70 ~ 80 ℃.

      2, the heat conduction slow varieties, such as class ready to shoot, you should re-boiled hot before canning canning and add boiling water and then exhaust. Whole tomatoes and other species, in addition to adding 90 ℃. More soup, need adequate time to extend the heating vent.

     3, the exhaust steam condensation process must prevent water droplets into the tank, such as Sichuan mustard, you should use a vacuum suction method or pre-sealed after the exhaust line.

     4, using exhaust seal, should approximate According cans, variety, add the broth and temperature determine the extent of the vacuum pump. With soup varieties, easily vacuumed out of the soup is too high, too low, too low will cause the vacuum tank. Usually the degree of vacuum is preferably controlled at 40 ~ 66.7kPa.

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