Does anyone know how much air needs to come out of a container for it to preserve food effectively? Is there any advantage to pulling all the air out vs. - say half? We're working on an invention and would very much appreciate any coaching on this one!
Warmest wishes your way!
2007-04-12 16:13:14 · 1 answers · asked by GizmoGal 2 in Science & Mathematics ➔ Other - Science
Not much, the primary purpose is to get the air out so there is no O2 for certain kinds of bacteria to thrive. If you are talking about vacuum canning, then the inside is sterile from boiling and filled with steam and the lid is pulled down when the water condenses, producing a partial vacuum filled with H20 mostly. If you are talking about the plastic bags that collapse around the food, virtually all the air is taken out, but not all the gases in solution.
2007-04-12 17:19:23 · answer #1 · answered by Mike1942f 7 · 0⤊ 0⤋