**I. Overview**
In the production of retort foods, cooling is an essential step that must be carried out after high-temperature cooking. Currently, there are several common cooling methods used in the industry, including indoor cooling, forced air cooling, water-cooling after sealing, and flow cooling (frozen). However, these traditional techniques have several drawbacks. For example, indoor and forced air cooling methods often result in long cooling times, significant temperature differences between the surface and core of the food, and contamination from airborne bacteria and dust. Although water-cooling and flow cooling offer faster cooling rates, they still suffer from uneven temperature distribution and high operational costs. Additionally, flow cooling systems require large capital investment and face challenges with defrosting, which makes them less practical for many manufacturers. As a result, these methods are not widely adopted.
It’s well-known that food left at temperatures between 30°C and 70°C accelerates bacterial growth and spoilage, significantly shortening its shelf life. Many cooked food companies, especially those producing high-sugar or high-density products, have faced serious issues due to inefficient cooling processes. In some cases, the lack of proper cooling technology has even led to the abandonment of high-value product development projects.
To address these challenges, companies such as Shanghai Yuantai Food Factory, Longhua Meat Joint Factory, and Dachang Meat Joint Factory have invested heavily in importing vacuum rapid cooling equipment from abroad. These systems help meet hygiene standards and improve production efficiency. In response to this need, our company successfully developed the DV series vacuum rapid cooling machine at the end of 2002, offering a more cost-effective and efficient solution.
**II. Working Principle of Vacuum Rapid Cooling Machine**
The vacuum rapid cooling machine works by placing hot cooked food into a sealed cooling chamber. A vacuum pump then reduces the pressure inside the chamber, lowering the boiling point of moisture within the food. This causes the water in the food to evaporate rapidly, absorbing heat and leading to quick cooling. The process typically takes between 10 to 15 minutes, depending on the initial temperature and type of food. The final pressure inside the chamber is usually maintained above 0.097 MPa, and the final temperature of the food is slightly above room temperature, around 1–2°C. When cold water (4°C) is used for the vacuum pump, the final food temperature can drop to 4°C.
**III. Application of Vacuum Rapid Cooling Machine**
This equipment is ideal for factory production lines, particularly for foods like fish, meat, poultry, staple foods, fruits, vegetables, noodles, and soy products. It is especially useful for thick-fried foods where rapid and uniform cooling is essential. The vacuum cooling method ensures that the food reaches a safe temperature quickly, reducing the risk of microbial contamination and improving overall product quality.
**IV. Key Features of Vacuum Rapid Cooling Machine**
1. **Fast Cooling**: From 100°C to room temperature in just 10–15 minutes, and below 10°C in about 25 minutes.
2. **Even Temperature Distribution**: Since pressure is evenly distributed in the chamber, the food cools uniformly.
3. **Prevents Secondary Contamination**: After cooling, the chamber is re-pressurized using filtered air (0.006 μm), ensuring no dust or contaminants reach the food.
4. **Improves Food Quality**: Short cooling time prevents oxidation and bacterial growth, preserving texture and flavor.
5. **Compact Design**: No pollutants are emitted, making it suitable for direct integration into production lines.
6. **Easy Operation**: Simple settings and automatic operation make it user-friendly.
7. **Low Energy Consumption**: For example, the DC-100 model uses only 5.5 kW and can cool 100 kg of food every 15 minutes.
8. **Cost-Effective**: About one-third the price of imported models.
**V. Main Technical Parameters**
| Model Name | DV-50 | DV-100 | DV-150 | DV-200 |
|------------|--------|---------|---------|---------|
| Tank Volume (mm) | 750×800×460 | 750×800×890 | 900×800×1200 | 1000×1000×1000 |
| Limit Pressure (MPa) | 0.097 | 0.097 | 0.097 | 0.097 |
| Cooling Capacity (kg) | 50 | 100 | 150 | 200 |
| Cooling Time (min) | 10–15 | 10–15 | 10–15 | 10–15 |
| Water Supply (L/min) | 5–8 | 10–15 | 20–30 | 20–30 |
| Installed Power (kW) | 3 | 4 | 7.5 | 11 |
| Weight (kg) | ~630 | ~850 | ~1200 | ~1500 |
| Price (Â¥10,000) | 6.75 | 9.96 | 12.68 | 16.64 |
**VI. Recent Developments in Vacuum Rapid Cooling Technology**
Previously, vacuum cooling machines had to be imported at high costs, and the lowest achievable temperature was only room temperature. However, after developing the DV series, we conducted extensive tests and received positive feedback from users. One of our customers required food to be cooled directly from 100°C to below 10°C for a specific student meal project. Our team adapted the existing fruit and vegetable pre-cooling system to create a low-temperature vacuum rapid cooling unit, capable of freezing cooked foods. This new model is more advanced and practical than foreign alternatives.
**VII. Conclusion**
Vacuum rapid cooling technology offers the most hygienic, convenient, and fastest cooling solution for cooked foods. With its ability to quickly and uniformly cool food while preventing contamination, it helps solve critical cooling challenges in the food industry. Whether you're looking to extend shelf life, improve product quality, or reduce reliance on preservatives, our vacuum rapid cooling machines provide a reliable and cost-effective solution.
Some introduction to the classification of eye Powder For Eye cream: Such as 5-ALA, Ascorbic Acid, Ferulic Acid, diotassium glycyrrhizate, and Pterostilbene.
1. Moisturizing eye cream: The main Cosmetic Raw Material effect is to replenish water for the eye skin, relieve dry eyes, and keep the skin moisturized.
2. Anti-wrinkle eye cream: For eye wrinkles, contains ingredients that increase skin elasticity Whitening Raw Materials and reducing wrinkles.
3. Firming eye cream: helps to enhance the firmness of the eye skin and improve the relaxation of the eye skin.
4. Dark Circles Removal Eye cream: Designed to reduce dark circles and make the skin under the eyes look brighter.
5. Eye Cream: Anti Aging Raw Materials of Target eye bags help reduce puffiness and puffy eyes.
2. Anti-wrinkle eye cream: For eye wrinkles, contains ingredients that increase skin elasticity Whitening Raw Materials and reducing wrinkles.
3. Firming eye cream: helps to enhance the firmness of the eye skin and improve the relaxation of the eye skin.
4. Dark Circles Removal Eye cream: Designed to reduce dark circles and make the skin under the eyes look brighter.
5. Eye Cream: Anti Aging Raw Materials of Target eye bags help reduce puffiness and puffy eyes.
6. All-in-one eye cream: A combination of functions that can simultaneously meet the needs of moisturizing, anti-wrinkle, firming, and other needs.
7. Moisturizing eye cream: contains more moisturizing ingredients, the moisturizing function is strong, suitable for women in the dry autumn and winter seasons and working in air-conditioned rooms.
8. Firming eye cream: Rich in nourishing ingredients, oil content is higher than moisturizing eye cream, suitable for dark circles and skin aging phenomenon, as well as extremely dry skin.
9. Anti-aging eye cream: anti-wrinkle, sun protection, Moisturizing Raw Materials suitable for use in summer and computer operators.
10. Anti-sensitivity eye cream: Suitable for people with sensitive skin.
11. Eye essence for enlarging eyes: Lanzhilin, suitable for people with small eyes.
Powder For Eye Cream,5-ALA,Ascorbic Acid,Ferulic Acid,Dipotassium Glycyrrhizate,Pterostilbene
Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com