EVP vacuum pump manufacturer mainly produces rotary vane vacuum pump, piston vacuum pump, liquid ring vacuum pump and vacuum system. The application of rotary vane vacuum pump in meat fresh-keeping packaging is very important at present. Because in summer, the fresh-keeping packaging of meat products is a very troublesome problem. If the fresh-keeping packaging of meat is not done well, it will seriously affect the freshness of meat quality and cause great losses to the merchants. This paper focuses on the specific methods of vacuum cooling for meat preservation.
Vacuum cooling is a rapid evaporation cooling method, which has been widely used to remove the heat in the fields of flowers and fruits and vegetables. The main application of vacuum pump is rotary vane vacuum pump. Because the high vacuum will keep the shelf life of meat longer, many manufacturers will choose it now.
In recent years, people all over the world have paid more and more attention to food safety, especially the safety of meat products. In order to reduce the temperature and prolong the life of these products, at the same time, in order to reduce bacterial reproduction and reduce pollution in meat products, meat products must be able to cool quickly. The traditional cooling methods such as air-cooling and water-cooling have a long cooling time, which takes about 6-10 hours, and can not meet the rapid cooling of products. Therefore, the application of vacuum cooling extends to the food industry, and plays a great role in the rapid cooling of cooked meat and meat products.
SV Rotary Vane Vacuum Pump
|Model||Pump speed(m3/h)||Motor Power(KW)||Inlet Diam (inch)||Rotary speed(rpm)||Oil Capacity(L)||G.W(kg)||NoisedB (A)||Dimensions(mm)|
|SV-010||10||12||0.37 (3ph)0.55 (1ph)||G1/2||1400||0.5||20||64||405*253*210|
|SV-020||20||24||0.75 (3ph)0.90 (1ph)||G1/2||2800||0.5||20||64||405*253*210|
|SV-025||25||30||0.75 (3ph)0.90 (1ph)||G1/2||2800||0.5||22||64||405*253*210|
|SV-040||40||48||1.5 (3ph)2.2 (1ph)||G11/4||1400||1.0||50||67||660*300*270|
In order to make cooked meat cool quickly, our researchers have studied the vacuum cooling of cooked meat from different angles. At present, the experimental study of vacuum cooling in cooked meat mainly focuses on the factors affecting the vacuum cooling rate and mass loss. The main factors affecting the vacuum cooling rate and mass loss are product density, voidage, shrinkage and moisture content. There are also some process conditions, such as brine injection volume, reversal, sample crushing and packaging, which also affect the vacuum cooling rate and quality loss.
Vacuum cooling is the use of rotary vane vacuum pump vacuum chamber of fruit and vegetables or meat food into the thermal vacuum chamber. When the corresponding water vapor, the saturated pressure of water on the interstitial surface of meat, fruit and vegetable fibers begins to evaporate in the vacuum. Evaporation will evaporate the far latent heat of vaporization, which will lower the temperature of fruits and meat vegetables, and further down until meat vegetables are cooled to the desired temperature. Water boils at atmospheric pressure at 100 C. But when the pressure drops, the boiling point decreases, which can reduce the boiling point of the available water, but in order to evaporate water, it is necessary to absorb heat.
This is why it is suggested to apply rotary vane vacuum pump in meat food fresh-keeping packaging. I hope this introduction can help more people to keep their products fresh in time, for their own sake and for the health of consumers.