Vacuum precooling system

Abstract

The invention provides a vacuum precooling system. The vacuum precooling system comprises a vacuum system, a refrigerating system and an air cooling system; the vacuum system comprises a vacuum box, apartition plate, a vacuum pump and a vacuum valve, the partition plate is arranged in the vacuum box and divides the vacuum box into a material storage chamber and a cooling chamber, and air holes are distributed in the lower portion of the partition plate to communicate the material storage chamber with the cooling chamber; the vacuum pump is communicated with the vacuum box through a vacuumizing pipeline, and the vacuum valve is arranged on the vacuumizing pipeline; the refrigerating system comprises a refrigerating pipeline and a water catcher communicated with the refrigerating pipeline,and the water catcher is arranged in the cooling chamber; and the air cooling system comprises a cold water pool, an air cooler and a re-pressing valve, the cold water pool is arranged below the watercatcher, the air cooler is arranged in the material storage chamber, condensate water in the cold water pool is communicated with the air cooler through a cooling circulation pipeline, the re-pressing valve is arranged on a re-pressing air pipe outside the material storage chamber, and the re-pressing air pipe is communicated with the air cooler. The temperature rise of materials in the re-pressing process can be effectively relieved, and the quality of fruits and vegetables is guaranteed.

Description

technical field [0001] The invention relates to the technical field of vacuum precooling, in particular to a vacuum precooling system. Background technique [0002] The output of vulnerable fruits and vegetables in my country is huge, and the heat in the field after picking fruits and vegetables can accelerate the respiration and transpiration of fruits and vegetables, promote the evaporation of water in fruits and vegetables and the reproduction of microorganisms, and accelerate the aging of fruits and vegetables. In order to reduce post-harvest metabolism, fruits and vegetables need to be pre-cooled quickly. Vacuum pre-cooling has a fast cooling speed and uniform cooling, which is especially suitable for pre-cooling leafy vegetables. The vacuuming time in the early stage of traditional vacuum pre-cooling is as high as 10 minutes, accounting for about 40% of the total time. Shortening the vacuum time can further improve the system efficiency; during the repressing process a...

AI Technical Summary

Problems solved by technology

The vacuuming time in the early stage of traditional vacuum precooling is as high as 10 minutes, accounting for about 40% of the total time. Shortening the vacuum time can further improve the system efficiency; during the repressing process after the precooling, the high temperature air will cause the fruits and vegetables to reheat for 1-2 hours. ℃, the temperature change of fruits and vegetables caused by rewarming also accelerates the aging of fruits and vegetables; in addition, the temperature collection of fruits and vegetables is unreasonable, which is prone to frostbite, which will greatly reduce the quality of fruits and vegetables

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