Fruit and vegetable type vacuum pre cooler

Why does a vacuum pre cooler cool food in a short period of time

The vacuum precooler (TX-ZLS200), also known as the vacuum cooler or direct airspeed cooler, is a product with different names. It mainly

It consists of a vacuum box, vacuum pumping system, cooling system, control system, sheet metal (304 high-quality immortal steel) outer shell, etc. In the vacuum precooler

Under the continuous action of the built-in vacuum pump, a pressure difference is formed between the inside and outside of the vacuum box. Under the action of this pressure difference, the surface of water molecules inside and outside the food

The surface pressure is greatly reduced. In this way, water molecules quickly transform from liquid to gas, forming a "vaporization heat" well that is continuously extracted, taking away a large amount of heat,

Cool fruits, vegetables, fresh meat, cooked food and other cooled foods quickly and evenly.

Due to its ability to rapidly cool food, vacuum rapid pre cooling machines have gradually been used in China for cooked foods, fresh meat, fruits and vegetables, and cold fresh chicken

The acceptance and large-scale application of seafood and other food production and distribution enterprises. So, why can a vacuum pre cooler cook cooked food at around 90 ℃ in 15 minutes

What is the target temperature for skilled craftsmen to quickly cool to 15 ℃ within 30 minutes?

As is well known, water exists in three states in nature: liquid, gas, and solid. Among them, the change of water from liquid to gas means relative

Change, and the phase change of water requires the absorption of a large amount of heat from food and the surrounding environment, including latent heat and sensible heat. That is, water

When a molecule changes from a liquid state to a gas state and evaporates, the amount of heat carried away is on the order of hundreds of times (measured by experimental research: per unit mass of water, it is evaporated from the liquid state)

The heat carried away by directly transforming into a gaseous state is 575.7 times the heat required for water to rise 1 ℃ in liquid state

So, the vaporization of water molecules is directly related to their boiling point, and vacuum pre cooling technology aims to reduce the boiling point of water molecules in food. as

The table shows that in order to lower the temperature of food to 4 ℃, the surface pressure of water molecules will need to be reduced to below 813Pa (the actual vacuum pre cooling machine will...)

It drops to 0.2-03 atmospheres. Maintaining low pressure in a vacuum chamber is a complex technology that requires additional auxiliary techniques in addition to the vacuum system

realization.