Vacuum degassing machines are commonly used for vacuum degassing of fruit juice to suppress oxidation and browning. After degassing, the gas attached to suspended particles can be removed simultaneously, preventing particles from floating up and improving the appearance of the product; Reduce high temperature sterilization and foaming during filling, improve sterilization effectiveness, and minimize corrosion inside the container. The production of liquid milk or dairy beverages also often involves degassing. Generally, vacuum degassing is carried out after homogenization, and sometimes before filling. It is matched with a sterilization unit to achieve fully automatic control.