Overview of Vacuum Refrigeration Preservation Technology

Hypobaric cold storage is often referred to as hypobaric storage, abbreviated as LP in English. The theory was founded by American scientist Dr. Stanley P. Burg in the 1960s, and the technology was also invented by him. It is a pollution-free, non freezing physical preservation technology. In use, there is no need for preservatives, additives, nitrogen filling or any other auxiliary technologies, and there is no need for pre-treatment or post-treatment. It has substantive differences from vacuum pre cooling and controlled atmosphere refrigeration (CA) preservation technologies, and is three different non freezing preservation technologies. Due to its advanced preservation technology characteristics, the decompression refrigeration technology in the Chinese scientific community is known as the third revolution in human preservation history. In China, Zheng Xianzhang, the founder of Shanghai Shanrushui Freshness Preservation Technology Co., Ltd., with the direct assistance of Dr. Burg, has undergone more than 20 years of independent research and development, ultimately achieving mature technology, cost reduction, and equipment mass production for hypobaric storage and preservation.

Technical features

The core preservation mechanism of hypobaric storage technology includes creating a continuous and stable low pressure (up to 500Pa, about five thousandths of an atmospheric pressure, vacuum state), high humidity (humidity can be between 85% -100%), low temperature (suitable temperature), and ventilation in the hypobaric storage. During the decompression refrigeration process, about 1 hour can suppress 90% of respiratory heat and 90% of ethylene production rate, and timely eliminate external ethylene from the decompression storage environment; Eliminate field heat; Inhibiting pathogen infection; Kill insects; Maintain a high moisture content of the item.

In a vacuum refrigerated warehouse, the concentration of oxygen can be less than 0.1%. Due to the greatly suppressed respiratory function of fresh agricultural products, at such low oxygen concentrations, fresh agricultural products will not suffer from hypoxic damage. Simply put, hypobaric refrigeration creates a dormant environment that reduces the respiratory intensity of fresh agricultural products, allowing the physiological activities of harvested fresh agricultural products to consume extremely low energy and survive for a longer time, thereby greatly extending the shelf life.

Applicable location

Origin of fresh agricultural products (vegetables, fruits, edible mushrooms, fresh cut flowers and strips, Chinese medicinal herbs); Land or ship; Road or railway transportation; Modern Fresh Center Kitchen; Cooked food central kitchen; Fresh goods distribution center (point); Fresh or semi-finished products, cooked food chain stores; supermarket; Hotels; family.

Applicable scope

Fresh agricultural products (vegetables, fruits, edible mushrooms, fresh cut flowers and strips, traditional Chinese medicine, livestock and poultry products, and aquatic products) are not frozen for preservation; Preserve semi-finished products, cooked food, and grains without freezing; Antibacterial and insecticidal properties of items.

Equipment type

Decompression refrigerated warehouses, decompression refrigerated cars, decompression refrigerated shelters, decompression refrigerated containers, decompression refrigerated display cabinets, high-end hotels and household decompression refrigerated preservation boxes, and scientific research equipment.