Vacuum degassing tanks are commonly used to degas fruit juices, goat milk, and blood tofu to inhibit oxidation and browning in fruit juices, remove the goaty smell from goat milk, and reduce air bubbles in blood tofu. Degassing also removes gases attached to suspended particles, preventing them from floating and altering the product's appearance; it reduces foaming during sterilization and filling, improves sterilization effectiveness, and reduces corrosion inside containers. Degassing is also frequently performed in the production of liquid milk or dairy beverages. In fruit and vegetable processing equipment, vacuum degassing is generally performed after homogenization, and sometimes before filling, in conjunction with sterilization units for fully automated control.