Rotary Vane Vacuum Pump for Meat Preservation

The application of rotary vane vacuum pump in the preservation of meat food is a very important application at present. Because in summer, the preservation of meat products is a very troublesome problem. If the preservation of meat is not done well, it will seriously affect the freshness of the meat and cause great losses. 

In recent years, food safety issues, especially the safety of meat products, have been paid more and more attention by people all over the world. In order to reduce the temperature and prolong the life of these products, at the same time, in order to reduce bacterial growth and reduce contamination in the meat products, the meat products must be able to cool quickly. Traditional cooling methods such as air cooling and water cooling have a relatively long cooling time, which takes about 6 to 10 hours, and can no longer meet the rapid cooling of products. Therefore, the application of vacuum cooling extends to the food industry, and plays a great role in the rapid cooling of cooked meat and meat products.

Vacuum cooling is a fast evaporative cooling method. It has been widely used to remove field heat inside flowers, fruits and vegetables. The main vacuum pump used is a rotary vane vacuum pump. Due to the high degree of vacuum, the shelf life of meat will be maintained longer, so now many manufacturers will choose this pump.  

At present, the experimental research of vacuum cooling in cooked meat is mainly carried out from the factors affecting the vacuum cooling rate and mass loss. The main factors affecting the vacuum cooling rate and mass loss are: product density, void ratio, shrinkage rate and moisture content. There are also process conditions, such as brine injection volume, inversion or not, sample crushing and packaging, etc., that also have an effect on vacuum cooling rate and mass loss.  

Vacuum cooling is to use a rotary vane vacuum pump to evacuate the fruits, vegetables or meat food in the vacuum chamber into the heat preservation vacuum chamber. When the corresponding water vapor, the saturated pressure of the water on the interstitial surface of meat food, fruit and vegetable fiber, the indoor temperature vacuum of meat food, fruit and vegetable begins to evaporate, and the evaporation will vaporize the far latent heat, making the fruit, meat and vegetable lower the temperature, and further down, until the meat and vegetables cool to the desired temperature.

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