Vacuum Pump in Food Processing Industry
The application of vacuum pump in food processing is mainly in freeze-drying process. It is often called vacuum freezing technology in the industry. It is also recognized as an advanced food processing technology in the world.
Vacuum pump supporting machinery: freeze drying equipment
Principle of vacuum freeze drying:
According to the theory of phase equilibrium in thermodynamics, the three-phase point (vapor, liquid and solid coexistence) temperature of water is 0.0098 () and the three-phase point pressure is 609.3pa (4.57mm/mg). During the phase transition process of water, when the pressure is lower than the three-phase pressure, the solid ice can be directly converted into vapor, i.e. ice crystal sublimation. Vacuum freeze-drying is to pre-freeze the substance containing a large amount of water, crystallize the free water in the substance, freeze it into solid swimming, sublimate the ice crystal in the substance under high vacuum conditions, and then remove part of the adsorbed water in the substance after sublimation, and finally obtain dry products with residual water of about 1-4%. Vacuum freeze-drying is abbreviated as freeze-drying.
SV Rotary Vane Vacuum Pump
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