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AMC to provide food cooling technology - Edible obvious advantages of vacuum cooling fresh

  • Author:AMC
  • Source:AMC
  • Release on :2015-07-07
   Food for different purposes, cooling method is not the same.
   Liquid food is usually cooled by water, such as by heating UHT drinks, then cooled through a plate heat exchanger exchange.
   For solid foods, usually air cooling, such as cooling fans blowing cold.
   Natural cooling, for some not sensitive to heat, or for prolonged state of taste, not the color effect, both the use of natural cooling method.
   Vacuum cooling has a long preservation time, the original sense of the edible fungus and kept the best quality, can inhibit or kill bacteria and microorganisms, low operating costs and extend the shelf life advantage. But also pay attention to: vacuum cooling process is often accompanied by loss of shortcomings fresh products.
Edible its high nutritional value, taste delicious, low-calorie food Shanzhen said sum with health effects have been seen as food treasures, known. But fresh edible fungus high water content, organization and soft, picking, shipping, handling and possession process can easily cause damage, causing deterioration of decay. Therefore, study of edible fungi storage and preservation is necessary.
Edible fresh divided into physiological and pathological freshness preservation of two parts. Physiological manifestations of fresh concrete temperature control Guti, controlled breathing intensity and light intensity, control of fruiting bodies of water; pathology manifested drug health preservation, physical therapy, to improve the fruiting bodies immunity and storage environment sterilization measures. Mainly from the effect of moisture on the fruiting bodies of storability, respiration effect on the storability of the fruiting body, fruiting bodies late storage of body tissue change, natural oxidation during storage fruiting body, fruiting body against environmental microbiology, mining After the man on the fruiting bodies of mechanical damage and other aspects explain the main factors affecting the preservation of edible mushrooms and edible fungus influence derived from temperature characteristics and low temperature of fresh goods edible mushroom edible mushrooms fresh goods in determining the quality the most important factor conclusions.
The method of pre-cooled fresh mushroom major water cooling method, air cooling method, vacuum cooling, air precooling. Wherein the water-cooling method is divided into immersion, water jet, air cooling method is divided into natural convection cooling, forced air cooling. In the country, is still in its infancy, with the improvement of foreign relations and people's living standards, more and more attention will vacuum cooling. Vacuum cooling can remove field heat quickly and evenly harvest brought lower respiration, cooling rate, cooling uniform, especially for edible fungus, flowers and other cold chain preservation. Also has a long preservation time, the original sense of the edible fungus and kept the best quality, can inhibit or kill bacteria and microorganisms, low operating costs and extend the shelf life advantage. But also pay attention to: vacuum cooling process is often accompanied by loss of shortcomings fresh products.
    AMC made cooling tunnel can customize all kinds of products above characteristics barrier, used in the cooling mode is different.