Rotary Vane Vacuum Pump for Cake Products

Cake is widely consumed in modern people's daily life, it is deeply loved by the public. The quality and shelf life of cakes are the main factors that directly affect their market sales. The quality of the cake mainly depends on factors such as color, taste, flavor, shape, etc. The length of the shelf life depends on the microbial contamination of the product.

At present, baked cakes are usually cooled by natural cooling method, but there is inevitably a problem of microbial contamination during the natural cooling process, and the cake temperature will remain in a temperature range (30~70℃) suitable for microorganisms to multiply within a certain period of time.  

 

Rotary vane vacuum pump play a role of vacuum cooling in cake products.  

Vacuum cooling is to use a rotary vane vacuum pump to evacuate the cake products in the vacuum chamber into a heat preservation vacuum chamber. Vacuum cooling is a rapid evaporation cooling technology, which has the advantages of fast cooling speed, high energy utilization coefficient, uniform temperature drop of each part of the cooled product, and the cooling process is guaranteed to be carried out in a sterile state and is not limited by packaging containers and materials.  

 

Due to the different places used, vacuum cooling is now called: vacuum pre-cooling, vacuum rapid cooling, vacuum freezing, vacuum pre-cooling and preservation, etc.

At first, vacuum cooling was only used for the first link of the fresh-keeping chain of agricultural products in the field. Pre-cooling and rapid cooling to reach the required low temperature can inhibit the growth of spoilage microorganisms in agricultural products, inhibit the function of enzymes and respiration, and reduce the alcohol in agricultural products.

The cooling speed of vacuum cooling is faster and uniform than directly placed in the cold storage, and the color, aroma, taste and nutritional content of the original product can be maintained. Vacuum cooling is the most ideal refrigeration technology with the fastest cooling speed at present.

It can make vegetables, fruits and flowers and other agricultural products, as well as meat, fish, bakery, cooked food and other foods in a vacuum state quickly and evenly so that the quality, freshness and nutritional value of the product are effectively and safely guaranteed. Therefore, this technology has been widely used in many food processing fields.  

rotary vane vacuum pump  rotary vane vacuum pump

What is the difference between cooling in a cold room and using a rotary vane vacuum pump for vacuum cooling?  

  1. Cooling time

It takes 3-4 hours to cool down in the cold storage, and vacuum cooling: 0.3-0.5 hours.  

  1. Cooling space

The traditional cold storage cooling requires a large delivery room, and the space is large enough to completely cool the cooked food. Vacuum cooling greatly saves space. Cooked food cooling is divided into hot area and cold area. The cooling process of hot area entering and cold area exiting is adopted to avoid bacterial crossover. It also saves a lot of manpower, material resources and costs.  

  1. Food safety and hygiene

Due to the long cooling time, bacteria are easy to breed during the cooling process, causing secondary pollution. The entire cooling process of vacuum cooling is carried out in a vacuum-tight state, and the cooling time is short, which successfully avoids the secondary pollution of the food during the cooling process.  

  1. Food taste

The temperature inside and outside of the food after cooling in the cold storage is inconsistent, and the taste is also lost to the original taste. The temperature inside and outside of the food after vacuum cooling is the same, which not only ensures the taste of the food, but also basically does not change in appearance from that before cooling.  

 

The application of rotary vane vacuum pump in cake products realizes that the temperature of the cake is uniform and clean during the cooling process, and it will not be polluted, so that the quality of the food can be well guaranteed. Moreover, due to the short treatment time, local drying and dehydration will not occur.

At the same time, due to the short pre-cooling process time, the operating energy consumption and cost of the corresponding equipment are significantly lower than those of traditional refrigeration equipment, and the load caused by the heat infiltrating the surrounding environment due to the long pre-cooling time can also be greatly reduced.

Vacuum cooling is not limited by the material, size and structure of the food packaging carrier, and its cooling speed is almost the same as that of unpackaged products, which is extremely convenient and fast in production.

 

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