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Dongguan Betterfresh LTD.
Vacuum cooling technology is use of a vacuum pump draws air and water vapor in the vacuum chamber in order to reduce the vacuum pressure in the cabinets. Under low pressure, reduce the boiling point of water, latent heat of evaporation increases,products are cooled surface free water vaporization occurs, remove itself and a bad environment of heat,achieve the effect of cooling preservation.
After harvest, fresh fruits and vegetables‘main factors are temperature, humidity, atmospheric gases, packaging and mechanical damage, these factors can cause weight "loss", body atrophy, color, luster faded ....Generally speaking, after harvest breathing form of vegetables is divided into two: the climacteric and non-climacteric, the former at maturity respiration rate reached a peak ,at this time of fruit flavor quality is the best, then decreased respiration rate, fruit followed by aging (ethylene will lead climacteric respiratory peak ahead of the arrival of fruit, promote early maturity, senescence),Such as apples, bananas, peaches, mango and so is this category.In Case berries, fresh blackberries, blueberries and strawberries, are highly perishable crops, they need to pre-cooled immediately after harvest, to prevent the rapid decline in quality. At relatively high temperature, it will soften and rot within four hours. If they pre-cooling process, the shelf life can be extended to ten days, or even longer.
After harvest fresh fruits and vegetables with a large number of field heat, there are strong hot breath.Usually within a certain temperature range, each additional 10 ℃ respiration rate will increase by 1 to 1.5 times or more.Respiratory greater the intensity, the greater the consumption of materials, storage life is shorter.Heat generated by respiration crops will accelerate its maturity and even corruption, appear unwilling to see the shape, color and soften the tissue changes, breathing heat can also cause changes in metabolism, affecting product taste and nutrition.In the range of 30 ℃ ~ 60 ℃, fungi, bacteria and various microorganisms multiply is the most productive.Fresh fruits and vegetables are generally weighing sales, then the water loss caused by weight loss also further reduce the economic value of the product.
Vacuum cooling method compared with other cooling methods, has the following characteristics:
1. Cooling speed: 20-30 minutes to reach required temperature of refrigeration preservation .
2. Uniform cooling: the product surface free of water vapor takes away their own heat to achieve cooling goal, and realizes uniformly cooling from the inside to out.
3. Clean and health: Under a vacuum environment, can be bactericidal or inhibit bacterial growth, prevent cross-contamination.
4. The thin-layer drying effect: the preservation of epidermal damage or inhibit expansion and other effects.
5. Without limitation Packing: as long as the packaging has holes, items can be uniformly cooled.
6. Highly freshness: can protect the original food color, smell, taste, extend shelf life.
7. The highly automation: Through pressure sensors to control the refrigeration system and vacuum system pressure, is convenient to adjust the vacuum degree of vacuum cooling machine, remote control for easy monitoring equipment operation and resolving equipment failures.
8. highly accurate: with precision digital display temperature and humidity control, precisely control the degree of vacuum and humidity.
9. Security and Stability: electrical part is the use of well-known brand products, ensure that the machine is stable and long life, safe operation.
