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. Degassing is also commonly used in the production of liquid milk or dairy beverages, and is an essential equipment for degassing materials such as dairy products and fruit juice on production lines. Among them, laboratory vacuum degassing machines are suitable for use in colleges, research institutes, and food related professional experiments, and can also be used by small-scale manufacturers. Generally, vacuum degassing is carried out after homogenization, and sometimes before filling. It is matched with a sterilization unit to achieve fully automatic control.