Controlling dissolved oxygen (DO) levels during beverage production is vital for ensuring consistent product quality and shelf life. This is particularly true for canning, where high DO levels can cause breakdown of the can lining, corrosion and even leaking – which in turn can result in product waste and customer dissatisfaction. In some cases, can supplier warranties have exclusions for high DO levels.
According to the Craft Brewers Association, cans have increased their share of craft beverage packaging from 2% in 2011 to 10% in 2014. It’s no surprise, then, that craft beverage producers are looking for ways to combat DO during the canning process.