Lettuce vacuum pre cooling preservation machine is a machine used for food preservation. Its working principle is to place food in a vacuum chamber and extract air through a vacuum pump, thereby keeping the food in a state of hypoxia, inhibiting its respiration, slowing down its metabolic rate, and extending its shelf life. Pre cooling refers to the process of reducing the temperature of food during processing, storage, and transportation to achieve a suitable cooling state, in order to improve the quality and stability of food. Therefore, the lettuce vacuum pre cooling preservation machine can effectively maintain the freshness and taste of lettuce, extend its shelf life, and improve economic benefits.
Features
Lettuce vacuum pre cooling preservation machine is a machine used to maintain the freshness and taste of lettuce. Its main function is to slow down the metabolic rate of lettuce through low-temperature treatment under vacuum, thereby extending its shelf life. Specifically, the machine can achieve the following functions:
1. Vacuum pre cooling: By placing lettuce in a vacuum chamber and extracting air, the lettuce is placed in a vacuum state, thereby rapidly reducing its temperature and achieving the effect of pre cooling.
2. Preservation: Under vacuum conditions, the metabolic rate of lettuce slows down, thereby extending its shelf life. By controlling the vacuum degree and temperature, the freshness and taste of lettuce can be effectively maintained.
3. Reduce losses: Lettuce continues to breathe after harvesting, consuming its internal nutrients and leading to a decline in its quality. The vacuum pre cooling preservation machine can effectively reduce the loss of lettuce, thereby improving its utilization rate.
In short, the lettuce vacuum pre cooling preservation machine can effectively maintain the freshness and taste of lettuce, reduce losses, and improve its utilization rate, making it a very effective preservation technology.
Working Principle
The working principle of the lettuce vacuum pre cooling preservation machine is to reduce the ambient temperature and pressure under vacuum state, thereby slowing down the metabolic rate of lettuce and extending its shelf life. The specific process is as follows:
1. Put the lettuce into the vacuum chamber and close the vacuum chamber door.
2. Start the vacuum pump to extract the air from the vacuum chamber and keep it in a vacuum state.
3. Lowering the temperature inside the vacuum chamber is usually achieved by using cooling liquid or cooling gas.
4. Maintain a vacuum state for a period of time to slow down the metabolic rate of lettuce and achieve the purpose of preservation.
5. Open the vacuum chamber door, take out the lettuce, and place it in the refrigerator for refrigeration to extend its shelf life.
It should be noted that lettuce needs to avoid water loss during the vacuum pre cooling process, so an appropriate amount of humidity agent should be added to the vacuum chamber or other methods should be used to maintain the moisture content of lettuce. In addition, the design and manufacturing of vacuum pre cooling preservation machines should comply with food safety and hygiene requirements to ensure the quality and safety of lettuce.
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