Working Principle:
Vacuum cooling operates on the fascinating principle of rapid water evaporation from specific vegetables or products in a vacuum chamber, where atmospheric pressure is exceedingly low. This revolutionary cooling technique ingeniously leverages the natural process of water evaporation. By drastically reducing atmospheric pressure within the chamber, water transitions to vapor at impressively low temperatures, mimicking the boiling process. This not only ensures optimal cooling but does so with remarkable efficiency and precision.
This remarkable process of vacuum pre-cooling draws required heat directly from the product itself, encompassing both the inherent field heat and that generated by respiration. The operation results in approximately a 1% loss of the product's initial weight in water for every 10°C decrease in temperature. The beauty of this method lies in its uniformity, as moisture is extracted equally from all parts of the produce, preventing any unwanted localized wilting. Such equal extraction safeguards the product's pristine condition, ensuring freshness and quality are maintained throughout.
Vacuum Cooler Features:
1. Preserve the vibrant freshness and essential nutrition of your produce. Our technology ensures that the rich flavors and vital nutrients remain intact, keeping your produce as fresh as the day it was harvested.
2. Extend the preservation duration and significantly boost shelf-life. Witness the longevity of your produce enhance dramatically, offering you more time to enjoy nature’s bounty.
3. Experience rapid, uniform cooling with each cycle taking just 20 to 30 minutes. This swift process guarantees that your produce receives consistent cooling, preserving its peak condition with every cycle.
4. Effectively inhibit and eliminate bacteria and microorganisms, ensuring a pollution-free outcome. Our technology acts as a vigilant guardian against contaminants, providing you with the safest, freshest produce possible.
5. The evaporative water loss is minimal, ranging from 2 to 3% of the total product weight, and localized wilting is not a concern. This ensures your produce remains plump and appealing, preserving its natural allure and texture.
Vacuum Cooler Application Fields
Perfectly suited for leafy greens such as lettuce and spinach. This method is also ideal for field-packed produce using perforated films. While denser vegetables like cabbage, broccoli, and carrots may require slightly longer cooling times, the substantial improvement in shelf life is worth the wait. By adapting to the specific needs of each produce type, our technology maximizes freshness and quality.
For delicate fruits like strawberries and mushrooms, it is critical to initiate cooling shortly post-harvest to maintain their pristine condition and extend usability. This proactive approach effectively safeguards the delicate textures and flavors, ensuring these fruits are enjoyed at their very best.
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