Introduction to Vacuum Refrigeration Equipment and Technology

The theory of vacuum refrigeration technology originated from Dr. Stanley P. Burg, an American scientist. With the direct assistance of Dr. Burg, Professor Zheng of our company spent more than 20 years of independent research and development, ultimately achieving technological maturity, cost reduction, and mass production of vacuum refrigeration equipment. In the industry, it is widely recognized that hypobaric refrigeration is the latest generation of preservation technology after cold storage and controlled atmosphere storage.

Our company is one of the few international and domestic enterprises with core technology of vacuum refrigeration. All products are customized based on sales and are self-developed, designed, and produced. Design based on the size and quantity of turnover boxes, types of stored items, available floor space, installation conditions, etc. The volume range of a single steel vacuum chamber of the product is 100L~60m3, which can be matched with an insulation and enclosure system. Our company's contributions to the research and development of hypobaric storage technology were written in a monograph by Stanley P. Burg, inventor of hypobaric storage technology and American scientist Stanley P. Burg, titled "Hypobaric Storage in Food Industry: Advancements in Application and Theory" (by Stanley P. Burg, Academic Press is an import of Elsevier, UK, 2014)

Hypobaric refrigeration technology is a type of vacuum refrigeration technology, with the core preservation mechanism including creating a continuous and stable low pressure (up to 500Pa, about five thousandths of an atmospheric pressure, vacuum state), high humidity (humidity 90% -95%, humidity can be saturated), low temperature (suitable temperature), and "four consecutive" ventilation. The above four parameters can be digitally controlled separately. During the hypobaric refrigeration process, about 1 hour can suppress 90% of respiratory heat and 90% of ethylene production rate, and timely eliminate external ethylene from the hypobaric storage environment; Eliminate field heat; Inhibiting pathogen infection; Kill insects; Maintain a high moisture content of the item.

In vacuum refrigeration equipment, the concentration of oxygen is 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 experience hypoxic damage.

Simply put, vacuum refrigeration equipment creates a dormant environment that reduces the respiratory intensity of fresh agricultural products, allowing the physiological activities of harvested fresh agricultural products to consume only extremely low energy, resulting in healthier and longer survival.