Time： 2023-04-28 15:11:12
Vacuum preservation technology is a new technology for the processing and circulation of fresh agricultural products, mainly for reduced pressure storage and rapid vacuum cooling. Its corresponding equipment is a reduced pressure storage warehouse and a fruit and vegetable vacuum pre cooler. Reduced pressure storage is used for long-term storage of fresh fruits and vegetables, edible mushrooms, livestock and poultry products, and aquatic products, as well as short-term treatment storage of fresh fruits and vegetables, edible mushrooms, and fresh cut vegetables before washing, cutting, and processing.
Vacuum rapid cooling is used for the rapid cooling treatment of fresh leafy vegetables, edible mushrooms, and vegetables with loose tissue, as well as certain berries and livestock products. The above treatments are all pre-treatment or pre-treatment before the circulation of fresh products. By elaborating on the basic principles, equipment technology composition, and commercial application cases of the two technologies, this paper introduces the current experimental research status of the vacuum short-term treatment technology in the preservation effect of fresh vegetables, fruits, edible mushrooms, and their fresh cut products, as well as the application research of the vacuum preservation chain with the above two vacuum equipment as the core in fresh home furnishings. Research has shown that the two vacuum technologies have obvious advantages in the processing and circulation of fresh agricultural products, and have broad application prospects.
In low pressure and high humidity environments where gas is constantly flowing, when the pressure drops below 2.7 kPa, it effectively suppresses respiratory heat and endogenous ethylene production; Effectively inhibit microorganisms, especially mold growth; Kill adults, larvae, pupae, and eggs inside and outside the item; Timely discharge harmful gases such as ethylene and ethanol from the storage environment. Better storage pressure: (133-267) ± 0.067kPa for various horticultural products, and 0.6kPa for meat, fish, and poultry; If the pressure is higher than 10 kPa, the preservation effect is small or not significant. Low pressure and good ventilation can make plant stomata open in the dark, which is beneficial for gas diffusion and transmission. Even if the O: content is below 0.1%, there will be no hypoxia damage. So far, there have been no reports of insects being killed when the pressure exceeds 10kPa.