Importance of O2 control in canning lines: Overview and key monitoring points
Controlling oxygen (O2) during production is critical for canning lines. High O2 exposure leads to product degradation, a shorter shelf life, taste changes, and can corrosion. To prevent this, many producers use nitrogen or CO2 as an undercover gas to prevent issues with O2 contamination that cause instability, quality concerns, and financial losses.
Monitoring control points and optimizing processes ensure stability, optimal shelf life, and consistent quality. Oxygen control techniques include de-aeration, purging, and undercover gassing. Key measures to prevent O2 ingress include precise filler adjustments, optimized undercover gassing, and a well-adjusted seamer to achieve an O2-free headspace and strong can seals. Regular testing, seam inspections, liner evaluations, and O2 monitoring help identify and address vulnerabilities before they escalate.
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