Improper degassing of coffee beans leads to bag rupture? Henll’s precision degassing technology extends shelf life by 200%.
Post-roasted coffee beans continuously release carbon dioxide. Excess air trapped in packaging not only accelerates oxidation but also causes bag rupture due to gas expansion. Statistics show that improperly degassed coffee bags have a 25% rupture rate within 3 months, severely damaging brand reputation and logistics safety. Guangzhou Henll has developed a fully automatic large-bag vacuum sealing machine specifically for coffee beans, featuring a four-stage precision degassing process. This innovation reduces rupture rates to below 0.5% while doubling shelf life.
I. Fatal Flaws of Traditional Degassing Methods
Incomplete Degassing: Standard vacuum machines remove only 60% of air, leaving over 10% oxygen—insufficient for coffee preservation.
Pressure Imbalance: Ignoring the dynamic CO₂ release from beans, internal pressure rises to 200mbar within 72 hours, breaking seals.
Lack of Customization: Treats all roast levels (light, medium, dark) with a generic 30-second vacuum, yielding inconsistent results.
II. Henll’s Four-Stage Precision Degassing Process
Pre-Treatment (Within 24 Hours Post-Roasting)
Spiral Vibration Degassing: Low-frequency (30Hz) vibration reduces intergranular air by 15%, shrinking packaging size by 20%.
Metal Mesh Filtration: Removes particles <1mm to prevent channel clogging.
Deep Vacuum Degassing (30 Seconds Before Sealing)
Stage 1: Rapid extraction to -0.06MPa (removes 70% free air).
Stage 2: Slow drop to -0.09MPa (extracts 25% intracellular air).
Stage 3: Holds at -0.08MPa for 10 seconds (oxygen residue <2%).
Three-Stage Vacuum System:
Dynamic Pressure Balancing (Real-Time Monitoring)
Micro-Sensor Alerts: Checks pressure every 5 minutes; triggers venting suggestions when >150mbar.
Anti-Swell Sealing: 0.5mm micro-gaps in seals allow gas escape while blocking liquids.
Optional Nitrogen Injection
Freshness Lock: Injects food-grade nitrogen to <0.5% oxygen.
Periodic Refills: For dark roasts, maintains stable pressure over 3 months.
III. Quality Revolution Through Precision Degassing
Ethiopian Coffee Cooperative Case Study:
Rupture Rate: Dropped from 22% to 0.3%, eliminating sea freight risks.
Shelf Life: Antioxidant capacity tripled; optimal drinking period extended from 6 to 18 months.
Storage Costs: 30% smaller packaging enabled 40% more containers per shipment, reducing shipping costs by 25%.
IV. Technical Advantages of Henll’s Solution
Roast-Specific Algorithms: Automatically matches light (Agtron 60–70), medium (50–60), or dark roast (40–50) degassing modes.
Humidity Compensation: Adjusts parameters for high-altitude beans (e.g., Colombian Andes) to preserve flavor.
Traceability: Stores degassing data (vacuum, time, pressure curves) for 3 years, ensuring compliance with export standards.
Act Now! Contact Henll’s technical team for a free degassing test. Customize your solution based on roast profiles and safeguard coffee quality from roastery to shelf. Choose Heng Er—make bag ruptures a thing of the past!