Technical Support
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Basic mode of vacuum cold fresh chain
One of the basic modes of vacuum cold fresh chain: the fresh chain is composed of vacuum equipment (pre cooler, warehouse, vehicle, shelter, etc.). The second basic mode is to form a preservation chain by combining short-term hypobaric and refrigeration with existing cold chains. Research shows that some fresh vegetables and fruits
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Construction of Vacuum Cold Fresh Chain for Fresh Products
Vacuum cold fresh chain is compatible with cold chain, and the effect is better than traditional cold chain. Simply put, the vacuum cold chain of fresh agricultural products (vegetables, fruits, edible mushrooms, fresh cut flowers, and traditional Chinese medicine) includes short-term hypobaric treatment at the origin and cold chain. The vacuum cold fresh chain for livestock and poultry products or cooked food involves replacing the refrigerated warehouse in the cold chain with a reduced pre
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Research and Application of Vacuum Preservation Technology in the Processing and Circulation of Fresh Agricultural Products
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
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Introduction to Vacuum Cooling Drainage Machine
Place washed or washed clean vegetables, or washed and cut vegetables (fresh cut vegetables), edible mushrooms, etc. in a plastic turnover basket, and enter the vacuum chamber of the vacuum cooling and draining machine. By vacuuming, rapid cooling and draining are carried out simultaneously to extend the subsequent circulation and preservation period of the clean or fresh cut vegetables. The water removal rate can reach over 15%, and the efficiency is 3-5 times that of traditional vacuum precool
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List of published academic papers and professional articles
Academic papers (except for number 25, all others were planned and revised and finalized by Zheng Xianzhang. Except for numbers 1, 4, and 25, all others were written by Zheng Xianzhang. The original text of number 1 is in English and translated and finalized by Zheng Xianzhang.) 1 Stanley P. Burg, Zheng Xianzhang. Overview of Research on Reduced Pressure Storage in China and the West [J]. Journal of Refrigeration, 2007, 28 (2): 1-7 Stanley P. Burg is an American scientist, creator of the theory
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Q&A on Vacuum Precooling Technology
Quickly cool fresh leafy vegetables, vegetables and fruits with loose tissue, edible mushrooms, and fresh cut flowers to extend their shelf life; Quickly cool cooked foods to extend their shelf life or shelf life; Rapid cooling of edible mushroom culture medium; The freshly slaughtered pork quickly cools down. The above cooling process is called pre cooling before other processing processes. Timely vacuum cooling of strawberries and bayberries in berries after harvest can extend their shelf life
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