Deaeration strips air and dissolved oxygen from liquids, for instance by sparging an inert gas through the product. Beverage makers also know it as degassing. Removing oxygen protects juices, milk powders and canned goods against oxidative rancidity, vitamin loss, can corrosion and aerobic spoilage. Vacuum chambers and steam flushing are common tools. The operation needs care: overly vigorous treatment can carry away delicate aromas along with the gas, so equipment is tuned to remove air while preserving flavour. Dissolved-oxygen meters verify the result before product moves on to filling or packing.