5000kgs Dual Tube Leafy Vegetable Vacuum Precooler

Vacuum pre cooling refers to the evaporation of water at 100 ℃ under normal atmospheric pressure (101.325kPa). If the atmospheric pressure is 610Pa, water evaporates at 0 ℃, and the boiling point of water decreases with the decrease of ambient atmospheric pressure. Boiling is rapid evaporation that rapidly absorbs heat. Fresh fruits and vegetables are placed in a closed container, and air and water vapor are quickly extracted. As the pressure continues to decrease, the fruits and vegetables will cool down due to continuous and rapid evaporation of water.

The water loss of vacuum cooling is generally around 3%, which will not cause fruit and vegetable wilting or loss of freshness. Due to the pressure difference inside and outside the fruit and vegetable tissues, harmful gases and heat are also extracted from the tissues, which can delay the onset of climacteric respiratory peaks in fruits and vegetables. In this way, under vacuum cooling, cooling is carried out simultaneously from the inside to the outside surface of the tissue, which is uniform cooling. This is unique to vacuum cooling, while any other cooling method slowly "penetrates" from the outside surface to the inside of the tissue, resulting in a long preservation time.