Fresh vegetables vacuum machine

Mechanism of fresh fruits and vegetables fresh and vacuum cooling basic principles: preservation factors affect future harvest of fresh fruits and vegetables there are temperature, humidity, ambient gas, mechanical damage, these factors did not control the fruits and vegetables can cause weight loss, loss of fresh , atrophy, color and luster faded, seriously affecting product storability and resistance. Temperature: fresh fruits and vegetables after harvest field with a lot of heat, and strong breathing hot. Within a certain temperature range, the temperature increased by 10 ℃ respiration rate will increase by 1 to 1.5 times or more. Respiration intensity, the greater the greater the consumption of materials, storage life will be shortened. In the range of 30 ℃ ~ 60 ℃, fungi, bacteria, and various microbial activity and multiply the most exuberant and rapid cooling of fresh fruits and vegetables can inhibit or slow down breathing and other physiological activities, inhibiting the proliferation of fungi and other microbes. Humidity: dry or slightly more humid more inhibit respiration, low humidity that is dry, will increase transpiration. Environmental gas: air, typically containing 20.9% O2,78% N, 0.03% CO2, and other trace gases. Reduce the O2 concentration in the storage environment, can suppress respiration of fruits and vegetables and even lies dormant, it can also kill microorganisms or inhibit their activities section. Fruits and vegetables inhibit the synthesis of ethylene and ethylene inhibition effect of fruits and vegetables have been. Fresh fruits and vegetables are mainly caused by premature aging and ethylene gas. Mechanical damage: With mechanical damage of fruits and vegetables, respiration rate increase dramatically, called hurt to breathe. Furthermore, in addition to mechanical damage will increase transpiration wound, causing deterioration in particular are vulnerable to decay microbial infection. It is clear from fresh fruits and vegetables after harvest, have a shelf life as long as possible, it is necessary to quickly remove field heat as soon as possible, inhibit breathing heat, stored at the correct temperature, humidity, atmosphere, impaired breathing intensity and transpiration, inhibit or kill microorganisms, removal of ethylene, (cause fermentation rot), acetaldehyde (causing aging fermentation) and other harmful gases. Vacuum cooling fresh technology and equipment is designed to prevent post-harvest refrigeration during transport freshness and quality of fresh fruits and vegetables designed to decrease. The basic principle is to harvest fruits and vegetables after placed in a vacuum treatment vessel, whipped out air and water vapor, with the pressure of declining treatment tank, fruits and vegetables because of the rapid evaporation of moisture away their heat quickly and evenly cooling , usually after vacuum treatment, can quickly be uniformly reduced to the optimum storage at low temperature of about 0 degrees about 20 minutes, while with other comprehensive preservation measures to effectively maintain freshness, reduce decay, extend shelf life and shelf life. Almost Syria vacuum cooling technology: vacuum cooling water loss is generally around 3%, does not cause fruits and vegetables happen atrophy, loss of fresh. Fruits and vegetables due to the pressure difference between the inside and outside the organization, harmful gases and heat within the organization also will be withdrawn, fruits and vegetables can be postponed climacteric respiratory peak soon. Thus, in the case of vacuum cooling, the cooling carried out from within the organization to the outer surface at the same time, i.e. uniform cooling, which is unique to vacuum cooling, any other methods are cooled from the outer surface to the internal organization slowly "penetration" cooling, Thus long preservation time. Vacuum cooling device is a cooling processing equipment, refrigeration equipment is not. Its purpose is to make fruits and vegetables is rapidly cooled to the set temperature, and then taken out in the items of equipment from or direct transport or into cold storage. Because fruits and vegetables in a dormant state, the vitality of the recovery process will take time, this process is the shelf life. Note: You can vacuum cooling surface of fruits and vegetables to harvest rain to water, you can make a small wound surface of fruits and vegetables, "healing" to reduce the chance of microbial invasion, there is no other treatment methods, only vacuum cooling equipment performance and unique! Advantages: 1. Cooling speed, usually only 20-30 minutes to achieve the desired refrigeration temperature, while the ordinary cold, but you will need 10 to 12 hours, or even longer. It is possible to eliminate the field heat of vegetables, fruits and edible fungus in the first time after the harvest, the heat is deadly for preservation. 2. Cooling uniform, vacuum cooling can be rapidly cooled fresh look and the kernel was at almost the same time to achieve the desired low temperature from front to back, to avoid the traditional refrigeration process Raisin, the center temperature is difficult to quickly lower, resulting in respiratory horticultural products Hot cohesion and freshness decline and so on. 3. vacuum fresh fruits and vegetables treated surface green Ying, can effectively control the humidity, the surface will not be refrigerated mild dehydration phenomenon, and inhibit flowering, cut prevent yellowing, inhibition of vegetables and other unique body bending effect. 4. After processing fresh fruits and vegetables fresh, color and taste better, and vacuum processing clean, long health, save time, the market price is high. 5. The rain harvesting fruits and vegetables can be dealt with promptly, avoiding fruits and vegetables heat phenomenon, but also to remove part of the surface moisture, favorable preservation. 6. You can take away and kill most of the bacteria in a vacuum state, and other fruits and vegetables and edible fungus sterilization can play a supporting role. Also having a thin layer drying effect, the surface of fruits and vegetables may be some small damage, "healing" will not make it heal expanding and decay. 7. The process is ideally suited for fresh leafy fresh, high-grade vegetables, especially vegetables, wild mountains, edible fungus, high-grade fruits and vegetables fresh fruits and vegetables in supermarkets clean. Can greatly extend the shelf life of fruits and vegetables, dried vegetables can vacuum cooling without refrigeration directly into the high-end supermarket. Two: Fresh fruits and vegetables vacuum cooling and refrigerated shelf life of ordinary cold comparison table (unit: days) species common cold vacuum cooling machine vacuum cooling effect is excellent mushroom spinach 7-1040 2-310 5-715 good strawberry good Sub taro 10-1528 good celery cabbage 839 840 excellent excellent excellent daylily Netherlands celery 440 527 940 good excellent cabbage green peas 4-730 excellent three: main application areas: Vegetables : leafy vegetables, stem vegetables, cauliflower, mushroom dishes; steam cooked food, such as halogen products (chicken, duck, etc.), cooked meat, meatballs, bread, buns, soy products such as; fast food, such as various types of cooking (meat dishes, vegetables like), rice, all kinds of dishes conditioning; cereals: rice, noodles, bread, corn, dumplings, sushi, candied fried: fried foods, croquettes, etc; Bakery: moon cake, cake and bread; fillings: moon cake stuffing, dumpling stuffing, and other prepared foods. Four. "ALLCOLD" vacuum cooling machine Product qualification: ★ product passed the ISO9001 international quality management system certification; ★ products through the EU CE certification standards; ★ products with its own intellectual property rights; V. "ALLCOLD" vacuum cooling machine Advantages: ★ deployment of quality vacuum pumps, vacuum energy can be automatically adjusted: ★ configure their own patented multi-pass cross water trap, comes with anti-virus functionality, high efficiency capture water, without washing, long service life . (Own patented design, domestic water efficient and unique design without rinsing defrost) ★ Configuration film capacitors vacuum sensor and temperature sensor probe type metal shield measuring element precision and accuracy. ★ The unique design of the pneumatic pressure seal, to ensure a degree of vacuum leak rate at a low level. ★ with automatic and manual dual operating systems. ★ equipped with advanced PLC and man-machine interface, clear display, convenient and simple operation, safe and reliable