Telephone：400-0021-125
Address: No. 3, Lane 141, Jingya Road, Pudong New Area, Shanghai
After the fruits and vegetables are picked from the farmland, they will generate field heat (respiratory heat), which will make the temperature of fruits and vegetables circulating products rise to 30 ° C~40 ° C, so that they are extremely perishable and lose their commercial value.
Traditional cooling methods such as air cooling and water cooling have problems such as slow cooling speed, uneven cooling and pollution of fruits and vegetables. In order to solve these problems, Jinli specially designed and developed vacuum precooling technology and related equipment to improve the quality of agricultural products and extend their storage and transportation cycle and shelf life.
Vacuum precooling of fruits and vegetables is an internationally advanced precooling method at present. Its basic principle is to use the vacuum system to reduce the environmental pressure of the object to be cooled, so that its internal water will evaporate due to the decrease of boiling point, absorbing a lot of latent heat, so as to achieve the purpose of cooling. Vacuum precooling can quickly and evenly remove the field heat brought by harvest, reduce the respiration of fruits and vegetables, thus significantly prolong the fresh-keeping period and improve the fresh-keeping quality. In addition, vacuum pre cooling is a volumetric cooling mode, with fast overall cooling rate, uniform cooling and little impact from packaging and stacking methods. It is especially suitable for cold chain preservation and precooling of vegetables, fruits, mushrooms and other agricultural products.
Jinli Technology's vacuum fruit and vegetable pre cooling technology has the following advantages over traditional cooling technology:
l Fast cooling speed: leaf vegetables can be cooled in 10-30 minutes, and high-density vegetables can also be cooled in 45 minutes.
l High cooling efficiency: 1m ³ The space can cool 100-150kg vegetables, and the packaging and stacking methods do not affect the cooling effect.
l Uniform cooling: the inside and outside of agricultural products will be cooled synchronously.
l good fresh-keeping effect: the water loss rate in the cooling process is about 2-3%, which is far lower than the traditional cold storage and differential pressure cold storage.
l high safety: reduce surface condensation, heal wounds, and inhibit surface bacterial growth.
