Fast Vacuum Cooling Plant

Vacuum cooling technology is used to rapidly cool fruits and vegetables from field temperature to suitable storage temperature, which can inhibit the respiration of fruits and vegetables, reduce nutrient consumption and microbial damage, so as to prolong the storage life of fruits and vegetables. Through vacuum cooling, leaf vegetables can be reduced from 30℃ to 1℃-4℃ in less than 30 minutes. Extend its shelf life by 2-3 times. Vacuum cooling water loss is generally about 3%-5%, will not cause fruit and vegetable wilt, loss of fresh. Due to the difference of pressure inside and outside the fruit and vegetable tissue, harmful gases and heat in the tissue are also extracted, which can delay the arrival of the fruit and vegetable jump type respiratory peak. In this way, under vacuum cooling, the cooling is carried out from the inside of the tissue to the outside surface at the same time, that is, uniform cooling, which is unique to vacuum cooling. Any other cooling method is from the outside surface to the inside of the tissue slowly "permeate" cooling, so the preservation time is long.

Technical Parameter

Application Scope

Vegetables and fruits in the field, but also applies to flowers and mushrooms, etc.