Rotary vane vacuum pump on the ripe food processing and fresh-keeping of use -

rotary-vane vacuum pump are not everyone are not familiar with this kind of pump products, but few people actually understand the vacuum pump. Vacuum pump has many functions. Use vacuum preservation of fruit, vegetables and cooked food is also very convenient. Let's take a closer look at together with small make up.

vacuum cooling is an ideal quick cooling method to meet the following requirements:

1, the post-harvest fruits and vegetables is still alive. Get the necessary material and energy through breathing. Breathing on the one hand, to maintain the lives of individuals, on the other hand, consumes storage material. As a result, fruits and vegetables in aging. Save the purpose is to delay aging, therefore must control breath, and breathe the most relevant factor is the temperature. Breathing will release energy, temperature and lead to products. In turn, this will promote the breathing and accelerate the speed of aging of fruits and vegetables. Obviously, if can lower the product temperature and environmental temperature of the fruits and vegetables, can effectively control breathing and delay aging. Therefore, must advance the cooling after picking fruits and vegetables, as soon as possible to eliminate heat and reduce breathing hot field. It create conditions for prolong shelf life. Nowadays, usually by natural cooling to cool, it need large area and long time. Not only difficult to meet the requirements of fast precooling, but is not suitable for industrial production. There is direct cooling into the cold storage methods, it is neither reasonable nor the economy, and cannot be cooled quickly and evenly.

2, after processing the cooked food, must first be cooled to packaging. The traditional cooling methods including indoor natural cooling, forced ventilation cooling, air conditioning and refrigeration cooling cooling. The cooling method not only has a longer cooling time ( Dozens of hours) , turnover is slow, take up a lot of land, but also has the uneven cooling, larger surface and center temperature difference, and more importantly affect the food hygiene and safety. In the cooling process, the bacteria in the air will inevitably adhesion on food, leading to the 'secondary pollution' of food, especially in 50 ° C to 25 ° C, the bacteria high-speed transmission areas and through rapidly the temperature range can greatly reduce the number of breeding bacteria, and easy to control the amount of the original bacteria which is beneficial to improve food safety and prolong shelf life. Indicates that the food processing industry also need advanced methods and equipment to rapid cooling.

all kinds of vacuum to obtain technical methods and the corresponding vacuum cooling equipment. Rotary vane vacuum pumps, Siamese combination system and fruit and vegetable vacuum precooler:

rotary vane vacuum pump is one of the most basic of vacuum to obtain equipment in vacuum technology. This is a kind of mechanical vacuum pump oil seal type, has large pumping speed, small volume, extreme high vacuum and work low noise characteristics. In this kind of vacuum pump, oil plays an important role, and a seal, lubrication and cooling effect.

the principle of vacuum cooling is used in the process of water vaporization heat absorption in order to make its own cooling. Therefore, in the cooling process will produce water vapor. If the water vapor directly into rotary vane pump, will cause the emulsification of oil water pump, this will not only affect the performance of the pump, will damage the pump body itself. Solution is in front of the water pump to add a header, and by using the low temperature water vapor condensation into water and its emissions. To do this, you must configure the refrigeration system, and to remove the water vapor in the air through the vacuum pump.

fruit and vegetable vacuum precooler usually according to the principle of the design and manufacture, they are the basic components of vacuum box, Siamese, refrigerating unit and rotary vane vacuum pump.

2。 Hydraulic spray type vacuum technology and room temperature vacuum cooler fast

cooked food cooling with different precooling of fruits and vegetables. Initial temperature is very high, generally higher than 90 ° C. In the cooling process, a large number of water vapour to escape. So, if you use a rotary vane vacuum pump and the combination of the Siamese system, is inevitably limited. Siamese and refrigeration unit must be very big. Unit not only large, high energy consumption, and very uneconomical. Such as hydraulic jet vacuum technology applied in the deli rapid cooling effect is very good.

the technology integrated with vacuum, condensation and drainage three functions. It USES a certain pressure of flow through the symmetric distribution to a specific slope high-speed jet nozzle, converge on the focus, so as to form negative pressure in the surrounding, so as to produce vacuum in vacuum. Communication with the box. In addition, due to the vapor for direct contact with jet flow heat exchange, most of the steam is condensed into water, through the expansion pipe, greatly reduce the volume, can be further formed higher vacuum degree.

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