Development and Principles of Vacuum Refrigeration Technology for Food

Release time:

2024-01-10

Vacuum freeze-drying technology is currently the most advanced food dehydration processing technology internationally. Compared with commonly used drying methods, freeze-dried foods produced using this technology have long shelf life, good rehydration ability, and excellent color, aroma, taste, and nutritional components. After drying, the volume and shape of the food remain basically unchanged, and the substance is sponge like without drying shrinkage. It can be widely used in vegetables, fruits, seasonings, aquatic products, etc In the fields of biological products, pharmaceuticals, beverages, specimens, etc. Extraction grouting machine.

Working principle: The so-called vacuum freeze-drying is a drying method that involves pre-treatment of water containing substances, rapid freezing at -30 ℃, and vacuum environment to sublimate the water from solid to gas, in order to remove moisture and preserve the substance. A method for vacuum refrigeration preservation of fruits and vegetables, first placing the stored fruits and vegetables in a vacuum refrigeration preservation packaging material, which includes a vacuum packaging bag and a skeleton that supports it inside. The vacuum packaging machine will heat seal the above-mentioned vacuum packaging bags at a vacuum degree of 5-15mm Hg. Store the vacuum refrigerated packaging containing fruits or vegetables in a -1.5-5 ℃ cold storage. The fruits and vegetables stored by the method of the present invention maintain their original freshness for six months, and the packaging is convenient and the cost is not very high. It is particularly effective for foods that are difficult to preserve, such as fresh fruits and vegetables.