Roots Vacuum Pump for Agricultural Products Processing

Deep processing of agricultural products refers to the production link of deep processing and production of agricultural products to maximize their benefits. There are many kinds of sub-sectors in the deep processing of agricultural products, whether it is fruit or vegetables, "freshness" is the primary factor, and the problem of preservation in the deep processing of agricultural products is a difficult problem.

This article is about the application of roots vacuum pump in the deep processing of agricultural products.  

 

The sub-sectors of deep processing of agricultural products include

Grain deep processing (including wheat deep processing, rice deep processing, corn deep processing, grains deep processing, etc.)

Potato deep processing

Vegetables deep processing (including vegetable extracts, preserved vegetables, frozen vegetables, dehydrated vegetables, etc.)

Fruit deep processing, tropical fruit processing (including fruit extract, fresh fruit, frozen fruit, quick-frozen fruit, etc.)

Nuts deep processing

Berries deep processing

Cotton and linen deep processing 

Flowers deep processing

Tea deep processing

Bee products deep processing

Characteristic agricultural products, etc. deep processing

 

The application of roots vacuum pump in the deep processing of agricultural products is mainly to reducing atmospheric pressure to keep fresh and store all perishable agricultural products such as fruits, vegetables, flowers, etc., with low temperature and high temperature, and use low-pressure air for circulation and other measures to create a favorable storage environment.

It is to put agricultural products in a closed and cooled storage room, and use a vacuum pump to pump air so that the storage room can reach the pressure required for product characteristics and storage temperature.

The low pressure in the storage room is generated by the roots vacuum pump to remove the indoor air, and the low pressure is controlled below 100 mmHg, with a minimum of 8 mmHg. The relative humidity in the air is controlled by a humidifier installed in the room, generally above 90%.

This method reduces the indoor oxygen content during pumping, so that the respiration of fruits and vegetables is maintained at a minimum level, and at the same time, some gases such as carbon dioxide and ethylene are eliminated in the room, which better solves the problems of weight loss and wilting of stored products.

It not only saves water, but also reduces the consumption of nutrients such as vitamins, organic acids, chlorophyll, etc., the storage period can be extended by 3 times compared with the general cold storage, the product freshness is greatly improved, and the shelf life after delivery is also significantly extended, which is beneficial to long-term storage.

 

 

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