Vacuum pump for meat preservation and vacuum cooling

The scope of use of vacuum pump is quite extensive. Today, the vacuum pump manufacturer will talk about the advantages of vacuum pump in the application of cooling system in meat preservation. You can refer to it.

Importance of vacuum cooling for meat preservation

Especially in summer, the preservation of meat products is a very troubling problem for butchers. This paper focuses on the specific methods of vacuum cooling for meat preservation. Vacuum cooling is a rapid evaporation cooling method. It has been widely used to remove the field heat inside flowers, fruits and vegetables. The main vacuum pump is rotary vane vacuum pump. High vacuum degree will make meat shelf life Last longer!

In order to reduce the temperature and prolong the life of these products. In recent years, food safety, especially the safety of meat products, has been paid more and more attention by people all over the world. In order to reduce bacterial reproduction and pollution in meat products, it is necessary to make meat products cool rapidly. The traditional cooling methods such as air cooling, water cooling and other methods have a long cooling time, which takes about 6 ~ 10 hours, which 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.

In order to cool the cooked meat quickly, many foreign scholars have studied the vacuum cooling of cooked meat from different angles. At present, the experimental research on vacuum cooling in cooked meat mainly studied the factors affecting the vacuum cooling rate and mass loss. The main factors affecting the vacuum cooling rate and mass loss were: product density, porosity, shrinkage and moisture content. Some process conditions, such as the amount of brine injected, whether the sample is turned over or not, the sample crushing and packaging, also affect the vacuum cooling rate and mass loss.