真空预冷机和真空包装机配合使用延长食品保质期

真空预冷机和真空包装机配合使用延长食品保质期


真空冷却实现了熟食和食品冷却过程中温度均匀、清洁,不会受到污染,能使食品的品质得到很好的保证。而且由于处理时间短,不产生局部干燥、脱水现象。同时又由于预冷过程时间短,相应设备运转能耗和费用与传统的制冷设备明显降低,另外还可以大大的减少由于预冷时间长导致周围环境渗透的热量所增加的负荷。真空冷却且不受食品包装承载物材料、尺寸、结构等限制,其冷却速度与不包装的产品几乎没有差别,在生产实践使用中极为方便快捷,所以已被广大农产品和食品生产以及研究的企事业单位大量使用。
事实上,真空冷却系统的实现受到许多因素的影响,包括被冷却食品物料的选择,被冷食品物料的初温和终温设定,真空获得的能力选择,真空抽速的调节及水分损失补偿控制调节等。
真空冷却根据系统不同的要求,现在大致分为六类真空冷却机,即:真空(果蔬)预冷机、高温真空急速冷却机、常温真空急速冷却机、中温真空冷却机、真空冷冻机(又称低温真空冷却机)及真空间接冷却机。通过对不同冷却食品物料在真空冷却中的冷却效果进行生产实践和实验分析研究,人们目前已找出了大量适合进行真空冷却的食品物料,同时也改善了不同真空冷却系统的冷却效果以及提高了不同被冷食品物料品质的方法。
一、产品介绍:
新鲜蔬菜、水果、鲜花、食用菌等园艺产品采摘后很容易变质腐烂而失去商品价值,真空预冷保鲜技术与设备是专为防止鲜菜、鲜果、食用菌等鲜活农作物在采摘后冷藏运输过程中鲜度和品质的下降而设计的。其基本原理是将采摘后的蔬果、食用菌等放置在真空处理槽内,在低压下水份从其表面蒸发出来,利用水分蒸发获取蒸发潜热,从而达到使被处理物迅速均匀冷却的效果。一般经真空处理,可在30分钟左右快速均匀地降至0度左右的最适贮运低温,同时,配合真空包装机真空包装,冰块降温等综合保鲜措施,有效地保持鲜度、降低腐烂、延长保鲜期和货架寿命。

二、、应用领域:
主要用于生鲜蔬菜、水果、鲜切花、鲜肉及水产品等如全部叶菜类、秋葵、辣椒、胡萝卜、圣女果、西兰花、韭菜、莴苣、四季豆、食用菌、鲜切花、甜玉米、草莓,杨梅等。真空预冷机和真空包装机配合使用延长食品保质期


定制选项:
1
:真空预冷机真空槽(果蔬接触面)可根据需求选用 Q235B碳钢刷食品级油漆,SUS304不锈钢。
2
:核心部件真空泵,制冷压缩机可根据用户需求选用不同进口品牌部件。如真空泵品牌有德国普旭,莱宝,里其乐,国产品牌等,压缩机可选用德国比泽尔,美国艾默生,富士豪等。
3
:真空预冷机可根据用户使用场地定制为分体机,整体机,开门方式可选用平移式,手动,液压上翻门。
4
:冷却方式可以选取,风冷,水冷,蒸发冷。
5
:可根据使用需要定制喷雾加湿系统(大颗果蔬等),水预冷系统,自动输送系统。
 
三、、产品特点:
1
:冷却速度快,一冷却周期只需20-30左右分钟,强风预冷需要5小时,冷库需要8小时    以上;
2
:冷却均匀,品质高。在真空中从果蔬,食用菌表面到芯部引起水分的蒸发,冷却温度均匀,不会外冷内热;即使冷却前放入真空箱各部分物料的温度不同,真空冷却后,各部分温度均匀;
3
:经真空预冷后,果蔬鲜度、色度、味觉良好,贮藏时间更长;
4
:真空冷却有利于乙烯等有害气体的排除,还可以杀死部分害虫,从而延长果蔬保质期。
5. 
雨天采收的果蔬经真空预冷后可去除部分水分,减少因水分造成的腐烂。
6.
具有薄层干燥效应,可以对果蔬表层的一些小损伤进行医治

四、售后服务:
正常使用下整机免费保修12个月,但人为、自然及不可力抗因素除外

 

真空预冷机购买电话 18853694851

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

Custom options:

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.

Vacuum precooler purchase telephone+86+ 18853694851         43485222@qq.com