Vacuum cooling technology is becoming more and more attractive The vacuum cooling technology was mainly used in the cooling and preservation of vegetables and flowers. It was not until the late 1990s that the world began to reconsider and study the application of vacuum cooling technology in the food industry. The working principle of this technology is to put the cooked high-temperature cooked food into a cooling box and exhausted by a vacuum pump. As the pressure in the cooling box continues to drop, the boiling point of the water inside and outside the food tissue also decreases, so that the food reaches a direct The purpose of cooling (fast cooling). In recent years, the issue of food safety has attracted more and more attention from the society. Many countries have issued a series of regulations to regulate the production of cooked food products and set strict requirements on the cooling process. For example, the Irish Food Safety Commission stipulates that large pieces of meat products should be cooled from 74C to 10C within 2.5 hours after being cooked and heated. Other European countries have similar regulations. In fact, it is very difficult to meet such requirements with conventional cooling techniques. China's cooked food production and processing enterprises have continued to develop in recent years. However, the safety issues in the production and processing of cooked foods have always been the focus of consumers' attention. The cooling link has become the key to control hazards, and it has also been a problem that has plagued cooked food production companies for a long time. Shanghai Food Research Institute has rigorously tested the effects of applying vacuum cooling technology. Tests show that the use of vacuum cooling equipment technology can make the total center temperature of 200 kilograms of cooked meat products cool from 90C to 20C in 30 minutes, which is 20 times faster than the natural cooling rate of the same conditions and 12 times faster than the air cooling. Moreover, after the vacuum cooling products are packaged and pasteurized, the shelf life below 5C can be as long as 45 days, while the shelf life of natural cooling products under the same conditions is only about 20 days. From this point of view, vacuum cooling has a significant effect on extending the shelf life of cooked food products. Some domestic large-scale food companies have invested huge amounts of money in importing vacuum rapid cooling equipment from abroad to meet the relevant food hygiene requirements in order to meet the production process. This year, Shanghai introduced the "Measures for the Hygienic Management of Boxed Food in Shanghai" and requested boxed meals (including lunch boxes for schools, social and catering services) to be quickly cooled to below 10C after processing, and heated to above 75C before consumption. This raises the demand for vacuum cooling technology, but the expensive price of foreign equipment is not affordable for every food company. The huge market demand contains huge business opportunities. Whoever seizes the market will gain more profits. At present, some domestic food processing equipment manufacturers have focused their attention on this area. Shanghai Shanglvlv Vacuum Preservation Equipment Co., Ltd. has taken the lead in the development of a series of vacuum rapid cooling equipment, which has been tested by the Shanghai Institute of Science and Technology, Chinese Academy of Sciences and the Shanghai Test Center. The performance indicators of the product have reached the level of similar foreign products, and the economy Practical, high production efficiency, low energy consumption, and enjoy national patent protection.
Trolley Ultrasound Scanner,Color Doppler Ultrasound,Doppler Ultrasound Diagnostic Instrument,Trolley Full Digital Ultrasound Scanner
Mianyang United Ultrasound Electronics Co., Ltd , https://www.ultrasonicequip.com