moxion

Do you mean that hot air (vapor) "vanishes" as it turns cold, creating "emptiness"?

I was trying to figure out methods a food factoy has got to protect the shelf life of a sealed product. So yes, the product would be pasteurized, which would kill all germs of course. In that case, what's the difference in terms of shelf life preservation between air-vacuum sealing (no air) and the air-shrinking method I describe (clean shrunk cold air since it would be done in a clean environment)?

Hi there, When one pours hot food (just cooked hence with no bacteria) in a tupperware and seals it immediately, the lid gets sucked-in as the air inside gets colder (cold air is less voluminous than hot air). I believe this is not similar to air-vacuum sealing (no air at all). However, can one use that "air-shrinking" process as a preservation method like air-vacuum? (since the hot air that shrunk was bacteria-free). Many thanks to those who will bring the light to that matter!

It also seems that critic acid is favored in fruit-based products whereas milder ascorbic is found in other finer recipes. Correct?

Thank you for the reply. I forgot to mention I am using rice milk. Also, I noticed that the Starbucks bottled frappuccino uses ascorbic acid but I somehow always thought lactic and citric acids (whether mixed or not) would be more effective.

Hi there, I am making a Tiramisu-flavored frappuccino (milk coffee) pudding - I know, dont ask - and need to find out which (combination of) acid would best help me reduce my pH (currently at 5.9 per my own $400 pH meter) to reasonable 3.8 levels while acting as a natural preservative. I have 4 favorites in mind: citric, lactic, ascorbic and acetic acids. Do you recommend a combo (like citric/lactic) or is just one milder organic acid fine? (I am watching the aftertaste too). The dessert will be air-sealed (like any glass-bottled fruit juice) and could be stored either at room temp or in the fridge. Any thorough answer appreciated... Thank you, Matt