**I. Overview**
In the production of retort foods, a critical step is the cooling process. Currently, there are several common methods used for cooling high-temperature cooked foods: indoor cooling, forced air cooling, water-cooling after sealed packaging, and flow cooling (frozen). However, these methods come with significant drawbacks.
Indoor and forced air cooling, for instance, suffer from long cooling times, large temperature differences between the surface and core of the food, and the risk of bacterial and dust contamination. Water-cooling and flow cooling offer faster cooling but still face challenges such as uneven temperature distribution and high energy consumption. Additionally, frozen flow cooling requires expensive equipment and involves defrosting issues, making it less practical for many manufacturers.
It's well known that food left in the 30°C to 70°C range accelerates microbial growth and spoilage, significantly shortening its shelf life. Many food producers, especially those dealing with high-sugar or dense products, have faced losses due to inadequate cooling techniques. In some cases, product development projects were even abandoned due to the lack of effective cooling solutions.
To address these issues, companies like Shanghai Yuantai Food Factory and Longhua Meat Joint Factory have invested heavily in importing vacuum rapid cooling systems. 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.
**II. Working Principle of Vacuum Rapid Cooling Machine**
The vacuum rapid cooling machine works by placing hot food into a sealed cooling chamber. A vacuum pump then removes air, reducing the pressure inside the chamber. As pressure decreases, the boiling point of water within the food also drops, causing moisture to evaporate rapidly. This evaporation absorbs heat, effectively cooling the food in a short time.
Depending on the type and initial temperature of the food, the cooling process typically takes between 10 to 15 minutes. The final pressure inside the chamber is generally not lower than 0.097 MPa, and the final temperature of the food is slightly above ambient by about 1–2°C. If the cooling water used in the vacuum pump is kept at 4°C, the final food temperature can be reduced to 4°C.
**III. Application of Vacuum Rapid Cooling Machine**
This equipment is ideal for factory settings where quick cooling is needed. It is suitable for various food types, including fish, meat, poultry, staple foods, fruits, vegetables, noodles, and soy products. It also helps cool thick fried foods efficiently, ensuring food safety and quality.
**IV. Features of Vacuum Rapid Cooling Machine**
The vacuum rapid cooling machine offers several advantages:
1. **Fast Cooling**: Food can be cooled from 100°C to room temperature in just 10–15 minutes.
2. **Even Temperature Distribution**: The uniform pressure inside the chamber ensures consistent cooling throughout the food.
3. **Avoids Secondary Contamination**: After cooling, the chamber is repressurized using filtered air, preventing dust and bacteria from contaminating the food.
4. **Improves Food Quality**: Rapid cooling reduces oxidation and microbial activity, preserving texture and flavor.
5. **Compact Design**: No pollutants are emitted, making it easy to integrate into production lines.
6. **Easy to Use**: Once set up, the machine automatically completes the cooling process.
7. **Energy Efficient**: For example, the DC-100 model uses only 5.5 kW per cycle, making it cost-effective.
8. **Affordable**: The cost is roughly one-third of imported units.
**V. Main Technical Parameters**
| Model Name | DV-50 | DV-100 | DV-150 | DV-200 |
|------------|--------|---------|---------|---------|
| Vacuum 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 |
| Equipment Weight (kg) | ~630 | ~850 | ~1200 | ~1500 |
| Price (RMB) | 6.75 | 9.96 | 12.68 | 16.64 |
**VI. Recent Developments in Vacuum Rapid Cooling Technology**
Previously, vacuum cooling systems had to be imported at high costs, and their cooling capacity was limited to bringing food down to room temperature. However, after developing the DV series, we conducted extensive testing and received positive feedback from users.
One of our clients, aiming to meet the strict requirements of Shanghai student meal programs, asked us to cool food directly from 100°C to below 10°C. Our team combined the features of the existing DV series fruit and vegetable pre-cooling unit with new innovations to create a low-temperature vacuum rapid cooling system. This model is more advanced and practical than foreign alternatives.
**VII. Conclusion**
Vacuum rapid cooling technology represents the most hygienic, convenient, and efficient method for cooling cooked foods. It not only solves the problem of rapid cooling but also enhances food safety, quality, and shelf life. With its fast speed, low cost, and ease of use, it’s an ideal solution for modern food production.
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Probiotics' structure, such as peptidoglycan, lipoteichoic acid, and other components, can act as antigens to directly activate the immune system, or stimulate the host immune system through autocrine immune activators, thereby improving the immunity of animals, enhancing the activity of the body's innate immune cells and natural killer cells, activating dendritic cells, and stimulating the body to produce cytokines. And stimulate B cells to secrete antibodies, probiotics can stimulate the gut to produce secretory globulin A (SIgA), and protect body health.
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Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com