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Cooked food vacuum cooling device capable of adjusting vacuum degree and stabilizing pressure

A technology of vacuum cooling and vacuum degree, applied in the fields of food preservation, food science, application, etc., can solve the problems of low final temperature of product cooling or low vacuum degree, damaged product quality or quality, and unadjustable vacuum degree, etc., to protect the vacuum pump. , the effect of reducing quality loss or quality loss

Pending Publication Date: 2018-01-12
TIANJIN UNIV OF COMMERCE
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  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Vacuum cooling will cause more or less loss to the quality of the product. In the actual process, because the vacuum degree of the vacuum chamber cannot be adjusted, the final cooling temperature or vacuum of the product will be too low, resulting in serious damage to the quality or quality of the product.

Method used

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  • Cooked food vacuum cooling device capable of adjusting vacuum degree and stabilizing pressure

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Embodiment Construction

[0011] Such as figure 1 As shown, a vacuum cooling device for cooked food that can adjust the vacuum degree and stabilize the pressure of the present invention includes a refrigeration unit 1, a cold trap 2, a vacuum tank 3, a vacuum gauge 4, a vacuum isolation valve 5, an electromagnetic belt inflation valve 6, Trim valve 17, trim valve 2 8, solenoid valve 1 9, solenoid valve 2 10, micro-return solenoid valve 11, regulating valve 12, re-pressure valve 13, PLC controller 14, vacuum accumulator 15, vacuum gauge 2 16 , Drain solenoid valve 17, vacuum pump 18.

[0012] The vacuum tank 3 is connected with the cold trap 2; the vacuum tank 3 is equipped with a vacuum gauge-4; the cold trap 2 is connected with the refrigeration unit 1; The pipeline is connected with the cold trap 2; the vacuum accumulator 15 is equipped with a vacuum gauge two 16, and the vacuum accumulator 15 lower end is equipped with a drainage solenoid valve 17; the PLC controller 14 is connected with each contr...

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Abstract

The invention discloses a cooked food vacuum cooling device capable of adjusting vacuum degree and stabilizing pressure. The device comprises a vacuum tank, a cooling trap, a refrigerating unit, a vacuum pump, a PLC (Programmable Logic Controller), a vacuum energy storage, vacuum gauges and control valves, wherein the vacuum tank is connected with the cooling trap; a first vacuum gauge is arrangedin the vacuum tank; the cooling trap is connected with the refrigerating unit; the vacuum pump is connected with the cooling trap through a pipeline provided with with a vacuum isolating valve and anelectromagnetic aerating valve; a second vacuum gauge is arranged in the vacuum energy storage; a water draining solenoid valve is arranged at the lower end of the vacuum energy storage; the PLC is respectively connected with each control valve, the first vacuum gauge and the second vacuum gauge. The cooked food vacuum cooling device utilizes the vacuum energy storage and the control parts to adjust the vacuum degree of the vacuum tank, maintain certain pressure and change the vacuum pumping rate to a certain extent.

Description

technical field [0001] The invention relates to the technical field of vacuum cooling, and more specifically relates to a vacuum cooling device for cooked food that can adjust the degree of vacuum and stabilize the pressure. Background technique [0002] The principle of vacuum cooling is to use the low-pressure environment caused by vacuum to evaporate the moisture inside the product, and the temperature of the product itself will drop due to the heat absorbed by evaporation. Generally, it takes a long time to cool the product through traditional methods such as air cooling and water cooling, which takes about 6-10 hours. Vacuum cooling can make meat quickly pass through the danger zone of rapid microbial reproduction at 25-50°C, effectively prevent microbial contamination and value-added in meat, and prolong the shelf life of products. Vacuum cooling will cause more or less loss to the quality of the product. In the actual process, because the vacuum degree of the vacuum ...

Claims

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Application Information

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IPC IPC(8): A23L3/36
Inventor 邹同华魏东旭张坤生汪伟
Owner TIANJIN UNIV OF COMMERCE
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