Home > Products > Industrial Supplies > Farm Machines Tools

Vacuum preservation of fruits and vegetables

Vegetables, leafy vegetables, lettuce, coriander, spinach, cabbage, cabbage, cauliflower, mustard, beans, leeks, lettuce, cabbage, celery, carrots, peppers, okra, Cherry Tomatoes, lettuce, cabbage, broccoli, green vegetables, Shanghai chrysanthemum, bitter vegetables clock, watercress, empty cabbage, leek and lettuce, Sauteed Green Beans, sweet corn, lotus root, bamboo shoots and other leafy stem vegetables, edible fungus, mushroom, mushroom, mushroom, mushroom, letinous edodes, mushroom, mushrooms etc.

Vacuum cooling is the current international advanced cooling method, its basic principle is to reduce the environmental pressure by vacuum cooling system, the cooling water boiling inside to reduce evaporation, thereby absorbing cooling heat and cooling by itself. Vacuum pre cooling can quickly and evenly remove the field heat from the harvest, reduce the respiration of fruits and vegetables, thus significantly prolong the shelf life and improve the quality of fresh keeping. Is a volume type vacuum pre cooling cooling, overall cooling speed, uniform cooling, little influence by packaging and stacking method. The utility model is especially suitable for cold chain fresh-keeping precooling of vegetables, fruits, flowers, mushrooms and the like.

Fresh vegetables, fruits, flowers, edible fungi and other horticultural products after picking easy decay and lose the value of the goods, the vacuum pre cooling preservation technology and equipment is designed to prevent the fresh vegetables, fruit, edible fungus and other fresh crops after picking refrigerated freshness and quality decline in the process of transportation and design. The basic principle is to be harvested, Vegetable & Fruit edible fungus is placed in the vacuum tank, under low pressure from the water surface evaporation, obtain the latent heat of evaporation using water evaporation, so as to make the material to be processed quickly and uniformly cooling effect. Through vacuum treatment, can be in 30 minutes or so quickly and evenly to the optimal storage temperature, about 0 degrees at the same time, with other comprehensive preservation measures, effectively maintain freshness, reduce decay, prolong the storage period and shelf life.