1. vacuum cooling machine has been out of conventional treatment methods vegetables, vegetable rapid cooling can achieve rapid cooling vacuum preservation, and the vacuum condition within half an hour can kill bacteria and insects in vegetables, the critical point in a vacuum and the rainy season humid conditions, you can adjust the water retention of fresh vegetables, each time fresh machine that can handle 1000-6000 kg of vegetables,every day can handle 20-120 tons.After processing by vacuum preservation, vegetables can enter the cold room, and extend the shelf life of vegetables a month or more.vegetables, and extended a month or more of fresh vegetables.
2. After the treatment process through vacuum coolers, will extend the shelf life of vegetables, vegetable logistics method that diversification, vegetable base may be more large-scale production.Lots of vegetables postpartum, through vacuum cooling, can slowly sell vegetables according to market supply and demand volume, to maximize the shelf life of vegetables, which is a major breakthrough in the fresh vegetables of respect.
3. Vacuum cooling equipment is only a cooling processing equipment, not the storage device. Its purpose is to make goods rapidly cooled to a set temperature (out of fruits and vegetables while the internal part of the ethylene, acetaldehyde, ethanol and other harmful gases), and then remove items from the device will be.After vacuum cooling, fresh fruits and vegetables is in hibernation. Its vitality recovery process takes time, this process is the shelf life.
4.Fresh vegetables, fruits, flowers, fungi and other horticultural products are perishable and lose the value of goods, preservation vacuum cooling device is designed to prevent fresh vegetables, fruit, mushrooms and other fresh freshness and quality of crops decreased in refrigerated transport period. The basic principle is that fresh fruits and vegetables, mushrooms, etc. placed in a vacuum treatment vessel.At low pressure, water evaporates from its surface, and the use of water evaporation to obtain the latent heat of vaporization, to make the product to be processed quickly and evenly cooling effect.After vacuum treatment, can quickly be uniformly reduced to the optimum storage around 0 degrees within 30munites, reduce decay, extend shelf life. At the same time, our company's warehouse with constant temperature and humidity decompression can be effectively maintained (leafy vegetables 70 days freshness)
5.Cooling speed, generally only 20-30 minutes to reach the desired temperature refrigeration, cold storage and cooling needs of ordinary 10-12 hours, or even longer. It is possible to eliminate the field heat of vegetables, fruits, flowers and fungi for the first time after harvest, field heat is deadly for fresh vegetables.
6.Uniform cooling, vacuum cooling can be rapidly cooled product inside and outside, from the table to the inside almost the same time to achieve the required temperature, to avoid the traditional refrigerated Raisin and the center temperature is difficult to quickly drop, resulting in product freshness decline phenomenon.
7.Original and quality (color, flavor and nutrients) to keep the best, but also can improve the quality of some of the damaged items.
8.Fresh fruits and vegetables after vacuum treatment, the surface of the green and original, can effectively control the humidity and mild dehydration does not occur surface phenomenon, also inhibit flowering, cut to prevent yellowing, inhibition curved dish body and other unique effects.
9.After pre-cooling the fruit and vegetable processing, fungi freshness, color and taste will be better. Vacuum process is clean, sanitary, save for a long time, the market price is high.
10.Rainy day harvest vegetables or washing vegetables with water can also be dealt with promptly to avoid fruits and vegetables heat phenomenon, but also to remove part of the surface moisture, favorable preservation.
11.It can match atmosphere processing, achieve the difficult situation.
12.Preservation process is extremely suitable for fresh leafy, upscale vegetables, especially vegetables, wild vegetables, mushroom, oyster mushrooms, mushrooms and other fungi class,upscale fruits etc.
