One Pallet vegetables vacuum cooler
What is vacuum cooling?
The process of vacuum cooling is to quickly freeze porous products by removing moisture. Once the product is cut off, heat and moisture begin to cause damage. The product will rot from the inside out to the outside. When placed in a cold chamber, the heat is removed in a slow continuous process.
However, by vacuum cooling, heat can be removed very quickly, allowing for earlier transport and fresher products.
After harvesting and packaging the product, place it on a tray for transport. Load the tray into a vacuum closed chamber and begin the process. The device reduces the pressure in the container by removing air from the vacuum pump. Once the vacuum reaches the "flash point", moisture and heat are removed from the product in the form of water vapor. The lower the pressure in the chamber, the lower the boiling point of the water.
As the vacuum gets darker and deeper, removing more water vapor, the product temperature decreases until the desired temperature is reached. Water vapor must be removed in order for the process to function effectively. Vacuum attracts water vapor through the cooling coil, and the condensing coil condenses the steam back into the water.
These two systems enable the process to achieve the required product temperature faster than any other post-harvest cooling technology. The rate at which products can be refrigerated is directly related to the surface area, tissue density and temperature drop. When the temperature of 80-36 degrees Fahrenheit drops, the typical cooling time is 20-30 minutes.
The temperature per 11 degrees Fahrenheit decreased and the average moisture loss was 1%. Since products are sold by weight, hydraulic vacuum systems can help reduce moisture loss. This works by spraying clean water on the product during the vacuum cooling cycle.
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