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Vacuum Silage
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<blockquote data-quote="CDavidLance" data-source="post: 8224968" data-attributes="member: 154325"><p>Really great questions. This is going to take a while, please bear with me as I take them one by one.</p><p></p><p><span style="font-size: 18px"><strong>Is there a risk that removing too much CO2 will effect the preservation?</strong></span></p><p></p><p>Only if a vacuum exists after CO2 has stopped being produced by the forage. In that situation the clamp could suck in air. This could happen if a vacuum was applied after a few weeks of fermentation.</p><p>The main CO2 response happens as soon as the Oxygen has been removed from the clamp on the first vacuum extraction. The Yalland system gets this response as soon as the pump is stopped and allows the CO2 to permeate throughout the clamp and turn everything anaerobic within the sealed sheets, for two days.</p><p>The models from scientists suggest that CO2 continues to be produced after this time at lower and lower levels as the acidity builds up (pH drops) and the pickling completes within the sealed clamp. So the CO2 production tails off over many days or a few weeks, to negligible levels, but never completely stops. So if the sheets are kept still then the clamp is self-preserving using the Yalland system.</p><p>The CO2 itself is not being used by anything in the clamp. That is why it is such a good preservative gas, as used in the food industry. What matters is that there is no Oxygen in the clamp. The vacuum also removes the Nitrogen (79 % of air) so the CO2 response fills the gas voids of the clamp with almost exclusively CO2 after the vacuum. There are some other organic gases, but at very low levels.</p><p>As long as the only gas in the voids is CO2, it doesn't then matter what pressure it is at. In the video of "Removing the Carbon Dioxide Response" (above) we took the clamp down to a slight vacuum knowing that CO2 was still being produced and would refill to a postive pressure, and not suck air in, because it was only 2 days after sealing. We needed the clamp firm for putting on the safety sheets and it relaxed again afterwards with only CO2 inside. It was not a hard vacuum (300 mbars), but a light one of 100 mbars to make the clamp manageable. By the time we had finished sheeting and weighting, the clamp had relaxed again due to internal CO2 production.</p><p>To finish answering the question, as long as the only gas inside the clamp is CO2 then it does not matter how much or how little there is. It is only if CO2 is taken out when it will not be replenished internally that you run the risk of affecting preservation.</p></blockquote><p></p>
[QUOTE="CDavidLance, post: 8224968, member: 154325"] Really great questions. This is going to take a while, please bear with me as I take them one by one. [SIZE=5][B]Is there a risk that removing too much CO2 will effect the preservation?[/B][/SIZE] Only if a vacuum exists after CO2 has stopped being produced by the forage. In that situation the clamp could suck in air. This could happen if a vacuum was applied after a few weeks of fermentation. The main CO2 response happens as soon as the Oxygen has been removed from the clamp on the first vacuum extraction. The Yalland system gets this response as soon as the pump is stopped and allows the CO2 to permeate throughout the clamp and turn everything anaerobic within the sealed sheets, for two days. The models from scientists suggest that CO2 continues to be produced after this time at lower and lower levels as the acidity builds up (pH drops) and the pickling completes within the sealed clamp. So the CO2 production tails off over many days or a few weeks, to negligible levels, but never completely stops. So if the sheets are kept still then the clamp is self-preserving using the Yalland system. The CO2 itself is not being used by anything in the clamp. That is why it is such a good preservative gas, as used in the food industry. What matters is that there is no Oxygen in the clamp. The vacuum also removes the Nitrogen (79 % of air) so the CO2 response fills the gas voids of the clamp with almost exclusively CO2 after the vacuum. There are some other organic gases, but at very low levels. As long as the only gas in the voids is CO2, it doesn't then matter what pressure it is at. In the video of "Removing the Carbon Dioxide Response" (above) we took the clamp down to a slight vacuum knowing that CO2 was still being produced and would refill to a postive pressure, and not suck air in, because it was only 2 days after sealing. We needed the clamp firm for putting on the safety sheets and it relaxed again afterwards with only CO2 inside. It was not a hard vacuum (300 mbars), but a light one of 100 mbars to make the clamp manageable. By the time we had finished sheeting and weighting, the clamp had relaxed again due to internal CO2 production. To finish answering the question, as long as the only gas inside the clamp is CO2 then it does not matter how much or how little there is. It is only if CO2 is taken out when it will not be replenished internally that you run the risk of affecting preservation. [/QUOTE]
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