5000kgs Dual Chamber Mushroom Vacuum Cooling Machine

Fresh mushrooms often have a very short shelf life. Generally, fresh mushrooms can only be stored for two or three days, and can only be stored in a fresh-keeping warehouse for eight or nine days.

After picking, mushrooms need to quickly remove the "breathing heat". Vacuum precooling technology is based on the phenomenon that "as the pressure decreases, water begins to boil and evaporate at low temperatures" to achieve rapid cooling. After the pressure in the vacuum precooler drops to a certain level, the water begins to boil at 2°C, and the latent heat of the mushrooms is taken away during the boiling process, prompting the mushrooms to completely drop to 1°C or 2°C from the surface to the inner layer within 20-30 minutes. At this time, the mushrooms are in a dormant state, with no water and sterility on the surface, and the temperature drops to about 3 degrees, the fresh-keeping temperature. Then store them in the fresh-keeping warehouse in time to achieve the purpose of long-term storage. After the mushrooms are picked, the cell life is threatened and some harmful gases are produced for self-protection, and the harmful gases are extracted through the vacuum system.

The vacuum precooling method greatly extends the shelf life of the product. Compared with traditional cooling technology, vacuum precooling is more efficient and energy-saving. The advantage of vacuum precooling is that it is fast, and the fluffy structure of the mushrooms themselves makes it easier to achieve consistent pressure inside and outside the mushrooms;