Use of vacuum precooler and vacuum packing machine to prolong the shelf life of food
In the process of vacuum cooling, the temperature is uniform and clean in the process of cooked food and food cooling. It will not be polluted, and the quality of food can be guaranteed. And because the treatment time is short, it does not produce local drying and dehydration. At the same time, due to the short time of pre cooling process, the operation cost and energy consumption of the corresponding equipment are significantly reduced compared with the traditional refrigeration equipment, and it can also greatly reduce the load caused by the heat penetration of the surrounding environment due to the long pre cooling time. Vacuum cooling without food packaging materials, bearing size, structure and other restrictions, the cooling rate and packaging products almost no difference in the production practice is extremely convenient, so has been the majority of agricultural products and food production and research institutions to use large amount.
In fact, the realization of vacuum cooling system is influenced by many factors, including the selection of cooled food materials, the setting of the initial mild and final temperature of cold food materials, the selection of vacuum capacity, the adjustment of vacuum pumping speed and the control and adjustment of water loss compensation.
According to the different requirements of vacuum cooling system, it can be divided into six categories: vacuum cooling machine, vacuum pre cooling (Guo Shu), the high temperature vacuum rapid cooling machine, room temperature quick vacuum cooling machine, vacuum machine, vacuum cooling temperature freezer (also called vacuum cooling indirect cooling machine and vacuum machine). Through the research and practice of experimental analysis of production on the cooling effect of different cooling food material in the vacuum cooling, it has to find a lot of food materials are suitable for vacuum cooling, but also improves the cooling effect of different vacuum cooling system and improve the quality of the material by the method of cold food.
1. Product introduction:
Fresh vegetables, fruits, flowers, edible fungi and other horticultural products after picking easy decay and lose the value of the goods, the vacuum pre cooling preservation technology and equipment is designed to prevent the fresh vegetables, fruit, edible fungus and other fresh crops after picking refrigerated freshness and quality decline in the process of transportation and design. The basic principle is to place the picked fruits and vegetables and edible mushrooms in the vacuum treatment tank, evaporate the water from the surface under low pressure, and use the evaporation of water to get latent heat of evaporation, so as to achieve quick uniform cooling of the treated products. Through vacuum treatment, can be in 30 minutes or so quickly and evenly to the optimal storage temperature, about 0 degrees at the same time, with the vacuum packaging machine, ice cooling and other comprehensive preservation measures, effectively maintain freshness, reduce decay, prolong the storage period and shelf life.
Two. Application areas:
Mainly used for fresh vegetables, fruits, fresh cut flowers, fresh meat and aquatic products such as all vegetables, okra, peppers, carrots, broccoli, lettuce, leeks, Cherry Tomatoes, Sauteed Green Beans, edible fungus, fresh cut flowers, sweet corn, strawberries, bayberry etc.. Use of vacuum precooler and vacuum packing machine to prolong the shelf life of food
1: Vacuum precooler vacuum tank (fruit and vegetable contact surface) can be selected according to the needs of Q235B carbon steel brush food grade paint, SUS304 stainless steel.
2: the core component vacuum pump, the refrigeration compressor can choose the different import brand parts according to the user’s demand. Such as vacuum pump brands Germany Busch, Rietschle, LEYBOLD, domestic brands, the compressor can be used in Germany Bitzer, American Emerson, Fuji and other luxury.
3: the vacuum precooler can be customized according to the user’s use site, the whole machine, the way of opening the door can be used for translation, manual and hydraulic upturn.
4: the cooling method can be selected, air cooling, water cooling, evaporative cooling.
5: the spray humidifying system (large fruit and vegetable, etc.), water pre cooling system and automatic delivery system can be customized according to the needs of use.
Three, product features:
1: the cooling rate is fast, the cooling cycle only takes about 20-30 minutes, the strong wind pre cooling needs 5 hours, and the cold storage needs more than 8 hours.
2: the cooling is uniform and the quality is high. In vacuum, evaporation of water from fruit and vegetable to the core of the edible fungi surface is uniform, and the cooling temperature is not uniform. Even if the temperature of each part of the vacuum box before cooling is different, the temperature of each part is uniform after vacuum cooling.
3: after vacuum precooling, the freshness, color and taste of fruits and vegetables are good, and the storage time is longer.
4: vacuum cooling is beneficial to the elimination of harmful gases such as ethylene, and can also kill some pests, thus prolonging the shelf life of fruits and vegetables.
The fruit and vegetable harvested on 5. rainy days can remove some water after vacuum precooling, and reduce the decay caused by water.
6. with the effect of thin layer drying, it can “cure” some minor injuries on the surface of fruits and vegetables.
Four. After service:
Under normal use, the whole machine is free for 12 months, except for human, natural and force resistant factors.
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