The intelligent fresh food cooler utilizes a vacuum system to create a vacuum within the sealed cooling chamber. This process lowers the boiling point of water, causing the water within the food to boil at a reduced temperature, facilitating rapid heat absorption.
The principle of vacuum cooling relies on the inherent heat-absorption property of water during boiling. Under standard atmospheric pressure, water boils at 100℃, with a latent heat of evaporation (heat absorption capacity) of 2256 kJ/kg. In contrast, at 610 Pa, water boils at 0℃, and the latent heat of evaporation increases to 2500 kJ/kg. By artificially creating a low-pressure environment, we cause the water within the food to boil at lower temperatures, allowing it to absorb the food's heat. This accomplishes the cooling of high-temperature food without the need for additional cooling methods.
The vacuum system comprises a vacuum pump, steam jet ejector, and heat ex-changer. The coordinated operation of these components efficiently attains the desired vacuum level in the chamber with minimal energy consumption. The vacuum line utilizes a servo valve for precise pressure control, enabling the customization of cooling curves tailored to specific food types.
Microorganisms multiply rapidly within the optimal ambient temperature range, affecting food freshness. This temperature range is commonly referred to as the “temperature danger zone”. Vacuum cooling efficiently cools food in a clean environment, significantly reducing the food's exposure to the critical temperature zone. This inhibits microorganism growth and extends the food's shelf life.
By monitoring simultaneous changes in pressure and boiling points, the system utilizes methods like stepwise cooling and pulse pressure restoration to optimize the cooling process according to the ingredients, effectively minimizing soup splashing, while maintaining efficiency and ensuring high-quality results.
