Fresh food is put into a clean aseptic chamber and the air is expelled to form a vacuum. A small amount of water from the product itself starts cooking in the vacuum environment, this cooking requires a large amount of heat consumption, the energy comes from the energy temperature of the food and the food cools down after the energy is consumed.
Usually cooked food contains a lot of water, water has a physical property: the boiling point of water will change according to the environmental pressure, at 1 standard atmosphere, the boiling point of water is 212℉, the heat of evaporation is 2256kj/kg, while when the pressure drops to 610Pa, the boiling point of water is 32℉, the heat of evaporation is 2500kj/kg.
It follows that as the ambient pressure decreases, the boiling point of water decreases and the heat removed by evaporation/boiling of water increases with this process.
Food vacuum cooling machine is the use of this physical property, the cooked high temperature food into a vacuum box isolated from the outside world, through the vacuum of the way to make the food materials in the water evaporation boiling absorption of heat, in the low-pressure environment of the food itself in the rapid phase change of water vaporization, without contact with the external heat transfer medium, to achieve food "self-cooling The effect of "self-cooling".
The vacuum cooling machine achieves a fast, high efficiency and energy-saving vacuum system through the three-stage vacuuming form of water ring pump, steam jet and high efficiency heat exchanger, which can make the vacuum chamber reach the vacuum state quickly with lower energy, so that the heat inside the food can be released in a short time and realize the effect of energy saving and low consumption. European IP55-IP65 sanitary grade isolation chamber increases the sanitary grade of the equipment and avoids the possibility of secondary contamination of food in the vacuum chamber.
Temperature is one of the more important parameters affecting food quality and safety. In the temperature range, the lower the temperature, the slower the reproduction of bacteria; the higher the temperature, the faster the reproduction (generally the appropriate temperature for microbial growth is 82.4℉- 98.6℉), through rapid cooling, a greater reduction in the cooling process of food materials in this dangerous temperature zone, reduce the risk of bacterial reproduction to extend shelf life.
For example, between 41 and 46℃, pathogenic spore - producing anaerobe microorganisms in meat products multiply rapidly and produce toxins.
In particular, the regulations proposed for the cooling of cooked meat, one of the main diets of Western countries.
For example, the United States Department of Agriculture (USDA) recommends that uncured cooked meat be cooled from 129.92℉ to 39.2℉ in 300 min, while for large pieces of cooked meat, traditional methods such as air cooling, cold storage cooling and water cooling are simply not possible.
Therefore, the vacuum cooling machine can achieve the effect of rapid cooling of fresh food, controlling bacterial reproduction and extending the shelf life of products.
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