Fresh Lime vs RealLime vs others... - Tiki Drinks and Food

S Scottes Member A Little North Of Boston Joined: Feb 18, 2007 Posts: 490	S Scottes Posted posted on Wed, Nov 28, 2007 1:08 PM With the vacuum, you really need to remove all of the air. A perfect vacuum would entirely remove oxidation. With the gas, you need a teeny tiny layer just above the liquid, enough to keep the air from touching the liquid. And yes, stability is very important here. Vacuum can be improved by reducing the amount of "dead space" at the top of the bottle. Less air to remove equals a more complete vacuum with the same amount of work. (How many times would you have to pump if a 750ml bottle had 1/4-inch of liquid in it??) Gas can be improved by reducing the area of the top of the liquid. That is, a tall, thin-necked bottle is much better than a short squat bottle. (You'd need a lot of gas to protect 1/4-inch of liquid in a restaurant stock pot, very little gas to protect that liquid in a test tube.)

With the vacuum, you really need to remove all of the air. A perfect vacuum would entirely remove oxidation.

With the gas, you need a teeny tiny layer just above the liquid, enough to keep the air from touching the liquid.

And yes, stability is very important here.

Vacuum can be improved by reducing the amount of "dead space" at the top of the bottle. Less air to remove equals a more complete vacuum with the same amount of work. (How many times would you have to pump if a 750ml bottle had 1/4-inch of liquid in it??)

Gas can be improved by reducing the area of the top of the liquid. That is, a tall, thin-necked bottle is much better than a short squat bottle. (You'd need a lot of gas to protect 1/4-inch of liquid in a restaurant stock pot, very little gas to protect that liquid in a test tube.)

Post #346498 by Scottes on Wed, Nov 28, 2007 1:08 PM