Fundamentals
The machine employs tri-synergy technology to create a vacuum within the sealed cooling chamber. This process induces the boiling of food moisture at lower temperatures, efficiently extracting heat from the food.
The machine employs tri-synergy technology to create a vacuum within the sealed cooling chamber. This process induces the boiling of food moisture at lower temperatures, efficiently extracting heat from the food.
Vacuum cooling leverages the principle that water absorbs heat during boiling. The boiling point of water decreases with lower pressure; as pressure drops from 1 standard atmosphere to 610Pa, the boiling point decreases from 100℃ to 0℃.If food containing water is enclosed in a sealed space and a vacuum is intentionally created, the boiling point of water is lowered. This process extracts heat from the food, enabling swift cooling.
The water-ring vacuum pump, a steam jet ejector, and a heat exchanger synergize to rapidly achieve the vacuum conditions necessary for cooling. Initially, a vacuum pump evacuates air to reduce pressure. Subsequently, the steam jet ejector is activated to further enhance the vacuum level. Throughout the process, the heat exchanger cools the vacuum tube, causing water vapor to condense and contract rapidly. Simultaneously, it facilitates heat exchange between the chamber's interior and exterior during auxiliary vacuuming. The system is also equipped with a servo control valve, PLC, and pressure transmitter, allowing precise control over air pressure values and pressure change curves.
Microorganisms are the main contributors to food spoilage, and their activity is heavily influenced by the ambient temperature. Common microorganisms like S. aureus and Salmonella proliferate rapidly, leading to food spoilage within the temperature range of 10 to 50℃, known as the ‘temperature danger zone' for food preservation. With its rapid cooling speed, vacuum cooling not only reduces the time food spends in this critical temperature zone but also inhibits microorganism growth, extending shelf life significantly.
The machine employs intelligent control technology to precisely adjust air pressure, managing water boiling through methods like step-down and pulse pressure restoration. This allows for choosing the right cooling mode for food or creating tailor-made cooling curves for specific foods, achieving intelligent variable-speed cooling and effective anti-splash mechanisms.
