The advantages and disadvantages of vacuum packing machine and vacuum quick-freezing machine
The advantages and disadvantages of vacuum packing machine and vacuum quick-freezing machine. Vacuum packaging machine can achieve the vacuum packaging of food. Vacuum quick-freeze machine is not through the refrigerant thermal cycle to refrigeration, but will be frozen goods in a closed container, through steam jet quickly make the container to create a vacuum environment, so that the frozen goods of water quickly evaporation heat absorption so that the goods quickly cool down. Using steam ejector as vacuum equipment, it has the characteristics of small equipment and high extraction rate.
The advantages and disadvantages of vacuum packing machine and vacuum quick-freezing machine. The main technical parameters of vacuum quick-freeze machine are as follows: cooling capacity :267kW, final temperature :-20~-18℃, steam pressure :> 0.6mpa, steam consumption :6000kg/h, water circulation capacity :80~400m3, water temperature :<28℃, capacity of quick-freeze box :8.5m3, material loading capacity :1000kg2. Vacuum packaging machine price is different according to the configuration.
The advantages and disadvantages of vacuum packing machine and vacuum quick-freezing machine. Since the working medium of refrigeration is water, the latent heat of vaporization is large without danger, which is good for operation and environment. Food packaging machine is mainly used for different food packaging.
The advantages and disadvantages of vacuum packing machine and vacuum quick-freezing machine. Fast freezing: if 10kg of water is put into a metal box with a section of 10mm×100mm, it will take 1.5 hours to freeze into -20℃ ice in 30℃ brine. But the vacuum quick-freeze machine only needs 1=2min, its junction speed is proportional to the output, people can control according to needs. Generally speaking, both steam jet refrigeration and absorption refrigeration have the disadvantage of low thermodynamic coefficient. However, in the common freezing equipment, heat is transferred from the frozen objects mainly by means of thermal conduction and convection, and the heat conduction of the objects is caused by the collision between molecules, that is, the high-temperature molecules have greater kinetic energy, and the low-temperature molecules have lower kinetic energy. The collision between the two causes the transfer. Therefore, the temperature of refrigerant is usually about 10℃ lower than that of frozen goods, and the greater the thickness of frozen goods, the slower the heat transfer speed. However, vacuum quick-freezing does not have these problems. The temperature and time of the frozen goods can be said to be in place at one time, which makes up for the low thermal coefficient.
The advantages and disadvantages of vacuum packing machine and vacuum quick-freezing machine. Products of good quality: due to the vacuum vacuum and quick-frozen two functions, the rapid build high vacuum conditions, food cell, a few free moisture to evaporate quickly, and most of the remaining free moisture rapid freezing to form tiny ice crystals at the same time, after freezing ice crystals, synthesis and blocked between the protoplasm (cells), to protect the biological energy - adenosine triphosphate, inhibit the mutual transformation of ATP to ADP, to maintain the organization form of the original body, big maximally keep the original "color, aroma and taste". This is currently using other food freezing methods can not be compared, in aquatic products preservation has great significance.
The advantages and disadvantages of vacuum packing machine and vacuum quick-freezing machine. Because these items do not contain water, they cannot cool down by themselves. If the pieces are smaller, such as the fat in the dumpling filling, it can transfer heat to the nearby evaporated free water, and the large pieces of fat cooling is obviously more difficult.
The advantages and disadvantages of vacuum packing machine and vacuum quick-freezing machine. Vacuum quick freezing has many advantages, but its application is limited because of its high freezing dry consumption. In the application of products should be selected and processed, such as frozen water content of large products such as cold drinks, ice blocks, frozen vegetables. For some quick-frozen noodle foods, the moisture content in the products can be appropriately increased to offset the dry loss in the process of vacuum quick-frozen; When frozen fresh shrimp and other aquatic products are frozen, water is added in the frozen dish, which not only covers the ice clothes but also makes the product cool down quickly with the help of the evaporation of water, thus reducing the dry consumption of the product.