Time： 2023-04-28 15:56:40
Decompression preservation technology is based on the development of vacuum technology, replacing atmospheric storage with gas displacement storage in a vacuum environment. This method can quickly change the air pressure inside the storage container and accurately control the gas composition to achieve a stable ultra-low oxygen environment. Therefore, decompression preservation has its unique characteristics both in theory and technology.
Extend storage period by 2-9 times
This technology can enable long-term storage and preservation of fruits and vegetables, solve the contradiction between seasonal production and annual supply, regional production and cross regional consumption of fruits and vegetables, and provide material support for regulating food supply, military supplies, and civilian use during the off peak season.
Will not cause hypoxia damage
Place fruits and vegetables in a closed container, extract some air from the container, and lower the internal pressure to a certain extent. The partial pressure of various gas components in the air decreases accordingly, and the O2 concentration also decreases accordingly. For example, when the air pressure is reduced to a normal range of 1/10-1/20, the relative proportion of each component in the air remains unchanged, but their absolute content decreases to the original range of 1/10-1/20. At this time, the O2 content is only equivalent to 1.1 of the normal air pressure~ 2.1；。 Therefore, hypobaric storage can create a low or ultra-low O2 condition, thus playing a similar role to controlled atmosphere storage.
Can promote the outward diffusion of volatile gases within fruit and vegetable tissues
Reduced pressure storage technology can promote the outward diffusion of volatile gases within fruit and vegetable tissues, which is an important reason why reduced pressure storage is significantly superior to cold storage and controlled atmosphere storage. Decompression treatment can greatly accelerate the production of ethylene and other volatile products such as acetaldehyde, ethanol α Farnesene and other substances diffuse outward, thereby reducing the aging and physiological diseases caused by these substances.
Fundamentally eliminate the possibility of poisoning
One of the important roles of increasing CO2 concentration during controlled atmosphere storage is to make it a competitive inhibitor of ethylene action, but it often leads to certain physiological diseases. Under reduced pressure conditions, endogenous ethylene has been extremely reduced, and synthesis has also been inhibited, seemingly eliminating the need to maintain high concentrations of CO2 to prevent ethylene activity. In addition, hypobaric storage can easily create a low CO2 storage environment, and can make the CO2 partial pressure inside the product tissue much lower than the level in normal air, thus fundamentally eliminating the possibility of CO2 poisoning.
Featuring the characteristics of "three speeds"
Decompression storage has the characteristics of rapid decompression and cooling, rapid oxygen reduction, and rapid removal of harmful gas components. Under reduced pressure conditions, the field heat and respiratory heat of fruits and vegetables are discharged with the operation of the vacuum pump, resulting in rapid cooling; Due to the rapid decrease in the pressure of various gas components in the air under vacuum conditions, the oxygen pressure also rapidly decreases, overcoming the shortcomings of slow oxygen reduction in controlled atmosphere storage; At the same time, due to pressure reduction, there is a pressure difference inside and outside the fruit and vegetable tissues. Using this pressure difference as a driving force, the gas components inside the fruit and vegetable tissues diffuse outward, avoiding the toxic effects of harmful gases on fruits and vegetables and delaying their aging.
Inhibiting bacteria and killing insects
Reduced pressure storage can basically inhibit the reproductive activity of bacteria, especially mold, and completely kill the adult, pupa, larvae, and eggs of insects on the surface and core of the storage.
In industrial hypobaric storage, the application of ozone for atmospheric and hypobaric sterilization to eliminate harmful residues is considered an ideal measure today. Using ozone under reduced pressure can effectively disinfect microorganisms and pesticide residues that have infiltrated the cortex, achieving the goal of thorough disinfection. The method is simple, cost-effective, and effective.
Minimal water loss rate of storage
The water loss rate of reduced pressure storage is about 1/5-1/10 of that of ordinary refrigeration, and about 1/2-1/5 of that of controlled atmosphere storage. For example, Yangmei and lychee are stored for 37 days, while pork and beef are stored for 27 days without weight loss.
The relative humidity in the storage room can be maintained close to saturation
The relative humidity in the storage room can be maintained close to saturation, without affecting the antibacterial and insecticidal effects. When the relative humidity in the vacuum chamber approaches saturation, the vegetables are refrigerated under reduced pressure for 36 days without decay, yellow spots, yellow leaves, and a high rate of good vegetables.
Large storage capacity, capable of mixing multiple varieties
Due to frequent air changes and rapid gas diffusion during hypobaric storage, products are densely stacked in the storage room, and various parts of the room can still maintain a relatively uniform temperature, humidity, and gas composition, resulting in a large storage capacity; At the same time, hypobaric storage can quickly eliminate harmful substances from the product body, prevent mutual promotion of aging between products, and can store multiple varieties in the same storage room without cross flavor. For example, peaches and green asparagus, meat, fish, shrimp, strawberries, and bean products can be placed in a vacuum chamber without cross flavoring, greatly improving the comprehensive utilization coefficient of hypobaric storage.
Products are stored and stored at any time
The decompression storage operation is flexible and convenient to use, and the required wet temperature and gas concentration are easily reached, so the products can be stored and stored at any time, avoiding the adverse consequences of ordinary refrigerated and controlled atmosphere storage products being easily affected by the number of times they are stored and stored.
Extend shelf life
Food stored under reduced pressure continues to have a preservation effect for a certain period of time after being depressurized, but the subsequent ripening process is still slow, which can extend the transportation time and shelf life of the food by 2-9 days. For example, beef has a storage period of 12 days in a regular cold storage, a shelf life of 0, a reduced pressure storage or transportation period of 41 days, and a shelf life of 8-9 days under atmospheric pressure.
Economical, energy-saving, and easy to operate
Except for air, there is no need to provide other gases such as N2 and CO2 in the pressure reducing system. The refrigeration, cooling, and vacuum pumping of the vacuum storage device are continuously carried out, and the cooling speed is quite fast, so fruits and vegetables stored under pressure can not be pre cooled. Flexible operation and convenient use, adjust the switch according to actual needs to achieve the required conditions. If necessary, the vacuum can be relieved at any time, and the pressure reducing device can be opened or closed at any time to load and unload the product, without causing adverse effects.
Wide application range
It can store and transport fresh vegetables, fruits, edible mushrooms, fresh cut flowers, fresh cut strips, pork, beef, lamb, poultry, fish and shrimp, cooked food, and can also be specifically used for pest control.