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    Your Current Location :Home » News » Industry news  » Basic principles of vacuum precooling
    Basic principles of vacuum precooling

    Source: Time:2017-11-06 08:02:12 frequency:

    Basic principles of vacuum precooling

    Fresh agricultural products still have vitality after harvest. Respiration and other physiological changes continue to accelerate the aging of products, fade and turn yellow at low temperature, which can inhibit the physiological changes that cause the deterioration of products and slow down the growth of bacteria.


    At standard atmospheric pressure, the boiling point of water is 100℃ .Heat of evaporation for 2256KJ/kg;When the pressure drops to 610 pa,The boiling point of water is 0℃,Heat of evaporation for 2500KJ/kg。As the air pressure decreases, the boiling point of water decreases, and the amount of heat consumed to evaporate the unit mass of water increases.Vacuum precooling means that water is rapidly evaporated at a lower temperature in the vacuum treatment room under the vacuum condition. In this process, more heat is consumed. In the absence of external heat source, the cooling effect is generated in the vacuum room.Vacuum precooling technology has simple principle, high cooling speed and is widely used in the transportation and storage of fresh agricultural products.


    In vacuum precooling, precooling refers to the rapid cooling in a short period of time, according to the nature of the object being cooled to determine the precooling aging, usually a few minutes or hours.Vacuum precooling is not a simple means of cooling, but a special vacuum environment to achieve rapid cooling technology.

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