Kitchen refrigeration equipment food cold storage pre-cooling make food fresh as new

In order to extend the shelf life of fruits and vegetables, reduce its dry consumption and circulation of various losses, so that consumers get high freshness clean fruits and vegetables, it is necessary to carry out a series of post-harvest processing in the factory, such as selecting, removing the roots and leaves, cleaning and pre-cooling, water filtration, packaging and so on, so the pre-cooling process is more indispensable. In cold storage or frozen storage before the food from the original temperature (such as fruits and vegetables in the harvest within 24 hours of the temperature or the temperature of livestock and poultry after slaughter) quickly cooled to a predetermined temperature, in time to inhibit the biochemical reaction of the food itself and the propagation of microorganisms. Commonly used cooling methods are:

① air cooling method, ventilation cold blowing to the tunnel where the food is placed, or with a pressure difference of 1300 to 2000 Pa, so that the cold air enters and passes through the food packaging box with air windows, in order to accelerate the cooling of the product. Cold air temperature, relative humidity and flow rate according to the type of food to determine, generally do not make the food freeze, relative humidity is often 90 ~ 95%.

② water cooling method, water as a heat transfer medium, with a large-capacity pump to make the cold water near 0 ℃ sprayed on the product. Because the heat capacity of water is much larger than air, heat transfer efficiency is high, most of the food can be cooled in 10 to 15 minutes. When cooling fish with seawater, the speed is fast, the temperature is uniform, and can extend the shelf life.