How The Vacuum Is Created In Tins Of Tobacco.

[mawnansmiff]

I've just watched a very interesting BBC documentary about the making and packaging of Hellman's Mayonnaise and wondered if the final sealing process applied to cans of tobacco.
Apparently milliseconds afore the lid is fixed, a blast of steam is injected into the jar afore the lid is permanently fixed. Upon cooling this naturally creates a slight vacuum in the jar.
Could this be the very same process used by tobacco producers?
Regards,
Jay.

 

[jpmcwjr]

I'd bet so!
But there are a few on here who know definitively....

 

[georged]

But there are a few on here who know definitively....

Mike & Mary used to launch each tin into space with a rocket, where miniature robots would seal it and send it back to Earth (their back yard, actually) in a reusable capsule. Extract, place on warehouse shelf, repeat.
I thought everyone knew that. :roll:

 

[jpmcwjr]

Yeah, there's that, too. But they did that only for their Christmas blends.
I imagine that the tin and/or contents could be heated, then sealed, and that would create a small vacuum as well.

 

[workman]

Hellmans mayonnaise is the only mayonnaise that actually tastes good. I should cellar a few pounds of it before they move on to produce healthy foods.

 

[robcapp]

I would bet my bottom dollar that they use a Chamber Vacuum style machine.

Quite different from a vacuum machine that sucks air out.... the chamber vacuum machine works on the principle of differing pressures of inside and outside the container / bag.

 

[mawnansmiff]

"I imagine that the tin and/or contents could be heated, then sealed, and that would create a small vacuum as well. "
That sounds quite plausible John and certainly less complicated.
Regards,
Jay.

 

[cachimbero]

[quoteHellmans mayonnaise is the only mayonnaise that actually tastes good. I should cellar a few pounds of it before they move on to produce healthy foods.[/quote]

I have been told it ages wonderfully, just let it breathe for a few hours after opening.

 

[sasquatch]

You
CAN'T
smoke mayonnaise.
Hope this helps.

 

[timt]

Well.....

 

[georged]

You
CAN'T
smoke mayonnaise.
Hope this helps.

Well, you Canadisians are smokin' something that ain't tobacco:
.

For anyone who thinks that quote must be an exaggeration: :lol:
https://www.youtube.com/watch?v=LMJ8UJ8wEiY

 

[sasquatch]

That's one of his brighter, more eloquent quotes, too.
That said, your president was recently relieved to hear that the drone Iran shot down was not, in fact, manned at the time. "None of our people were in the drone."
Phew.

 

[georged]

Aren't you glad the world is run by people whose only qualification is that they WANT to run it? (Every country, everywhere, since the Dawn of Man)

 

[craiginthecorn]

The C&D tins are not vacuum-sealed. Neither were McClelland. Some believe that enables beneficial aging, due to the oxygen.
I think John Blow is correct about a chamber sealer or at least an industrial equivalent. Essentially, the item is placed completely inside the chamber then air is evacuated. I own one snd sometimes will reseal a coin-style tin after trying a sample. The square tins can be similarly resealed, but require mechanical pressure on the lid during the process to ensure they seal. It’s too much bother, though, for regular use.
It’s fascinating to watch them seal bags. The air in the bag actually expands as the vacuum in the chamber is formed, then a sealing bar seals the now , yet evacuated bag. Then, when the vacuum is released and pressure returns to normal, the bag appears to instantly deflate. If you seal liquids, they actually boil at room temperature due to the reduced pressure.