Abstract: This paper analyses the problem on wet de-air process from sarcocarp, which is always used in fruit canning industry now . The test demonstrated the rationality of the technical principle of the dry de-air from caro. And the technique also showed the advantages with keeping both thecaroro gusto and high efficiency. It also saved energy. when in the dry de-air process, the room-temperature must be kept between 20℃ and 28℃ in summer or in autumn, vacuum-600mm-Hg in 3-8 minutes according to the caro size, immersed the caor in 8 -15 minutes.