Roots Vacuum Pump for Food Processing

Vacuum technology is very important in the food industry. Food processing refers to all processes that convert raw materials into food or food into other forms. Food processing covers a wide range of applications, and vacuum pumps are often used for various special requirements. 

The application of vacuum technology in food processing is mainly in the freeze-drying process, which is often called vacuum freezing technology in the industry. It is currently recognized as the most advanced food processing technology in the world.  

This article tells about roots vacuum pump features, the purpose of food preservation, food packaging and processing.  

 

Roots vacuum pump features 

Quick start, low power consumption, low operation and maintenance cost, high pumping speed, high efficiency, insensitive to a large amount of water vapor and dust contained in the pumped gas, and a large pumping rate in the pressure range of 100-1 Pa, it can quickly eliminate the gas suddenly released.  

This pressure is exactly between the oil-sealed mechanical vacuum pump and the dispersion pump. Therefore, it is often connected in series between the dispersion pump and the oil-sealed mechanical vacuum pump to increase the pumping capacity of the pressure range at both ends. At this time it is also called a mechanical booster pump.  

  • Larger pumping speed in a wider pressure range

  • The rotor has good geometric symmetry, so the vibration is small. There are gaps between the rotors and between the rotors and the casing, which do not need to be smooth, and the friction loss is small, which can greatly reduce the driving power, so that a higher speed can be achieved

  • The pump cavity does not need to be sealed and lubricated with oil, which can increase the purification of the vacuum system by oil vapor

  • There is no contraction in the pump chamber and no exhaust valve. Simple and compact structure, insensitive to dust and water vapor in the pumped gas

 

The purpose of food preservation is to delay aging, and it is necessary to control breathing, and the most closely related factor is temperature.

After the food is processed, it must be cooled before it can be packaged. The traditional cooling methods include indoor cooling, forced ventilation cooling, air conditioning room cooling, and cold storage cooling. These cooling methods not only have long cooling time, slow turnover, and occupy a large area, but also have uneven cooling, large temperature difference between surface and center, and more importantly, it affects food hygiene and safety.

Nowadays, roots vacuum pump is used for cooling. During the cooling process, it quickly passing through this temperature range (50°C-25°C) and can greatly reduce bacterial reproduction generations and easily control the original bacterial volume, which is beneficial to improve food safety and to extend the shelf life.

 

If you want to learn more news about roots vacuum pumps, please read these blog posts.

 

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