Vacuum-Technology-in-mushroom-industry

VacuumTechnologyinmushroomindustry,WangQunXiangSeniorEnginee-mail:china-chine,JiangSuChineMachineCo.,Ltd.www.china-,A、vacuumWeusuallybelowatmosphericpressure(standard:5000pa)environmentalconditions,arereferredtothevacuum,thedifferentenvironmentalconditionsreferredtobelowatmosphericvacuum.Vacuumdegreeisdividedinto:1.coarse(low)Vacuum(5000130)pa;2.vacuum(1300.13)pa;3.highvacuum;4.ultra-highvacuum;,ThefirstpartOutline,B、thevacuuminpeoplesdailylifeapplicationspVacuumcleanerMugCuppingHookLamps(bulbs)Packaging(sealingmachine)EnemamachinePressFilter,ThefirstpartOutline,A.vacuumimpregnationThetrainingmaterialafter(sawdust,cornandotherrawmaterials)insealedcontainers,andthenthevacuumsealedcontainer,toachieveacertaindegreeofvacuum(0.095mpa),againthesealedcontainerfullofwaterinjection,10minafterafterthereleaseofexcesswatershut-offvalve;thesealedcontainerandthenagainevacuatedtoacertaindegreeofvacuum(0.095mpa),andfurtherthesealedcontainerfullofwaterinjection,5minafterthereleaseofexcesswater,openthesealedcontainer,removetherawmaterialcanbeusedforthecultivationofthesubsequentsterilizationprocess.Thistrainingmaterialsoakedmethodisvacuumimpregnationmethod,youcanmakeapre-soakingwettrainingmaterialisquick,convenient,andevennodeadends,forsubsequentsterilizationprocesshasmadereliableprotection.,PartII:vacuumtechnologyinthecultivationofApplication,PartII:vacuumtechnologyinthecultivationofApplication,B.vacuumconveyors(hoist)Materialbythemethodofvacuumsuctioncanbeculturedmaterial(sawdust,cornandotheringredients)throughaclosedpipelinefromthestockpile(positions)intoanothercontainerforsubsequentpackaging,bed,etc.;Thismethodoffeedingmaterialculturecanmakemushroomproductiontrainingtobecomerapidandefficientmaterialhandling,productionsiteclean,completelysolvethedragonconveyorsandbeltconveyorsmaterialleakageproblems,butalsocanrealizethemeasurementandnon-pollutingdelivery.,C.thevacuumfermentationbed(machine)Inalongtime,peopleareaccustomedtousingmushroomindustryfermentationtunneloropen-airstockpilesfermentationprocesstodealwithmushroomculturematerial,duetothepresenceofoxygentheoldprocessisuneven,onastackertechnology,andmultiplefermentationprocess,itspurposeistomakeculturematerialhomogeneousaspossible,consistentwithdecomposition.Requiretheuseofavacuumthroughthefermentationprocessoxygenthroughafermentationculturematerialcanbeachievedhomogeneous,consistentwithdecomposition,greatlyshorteningthefermentationperiod,whileemissionshavealsobeenhandledproperly.,PartII:vacuumtechnologyinthecultivationofApplication,PartII:vacuumtechnologyinthecultivationofApplication,C.thevacuumfermentationbed(machine),Vegetationrotfungusfermentationtunnelvacuumstackerworkingschematics,TemperaturesterilizationsectionworksPotgroupextractedbythevacuumpumpsterilized(cooling)vacuum,sterilization(cooling)continuetoreduceairpressurepot,vacuumpressurereachesthesetvalue(degreeofvacuumbetween0.080.09mpa)pumpingstops,openthesteamboilersentsteamvalve,sothatsterilization(cooling)rapidlyheatingthepotbacteriapackageuntilsterilization(cooling)thepottemperaturerisestoabout5060,closethesteaminletvalves,andagainbythepumpingsterilized(cooling)potvacuum,whenthevacuumlevelbetween0.060.08mpa,againoffthevacuumpumpgroupandsenttoopentheboilersteamvalve,makingsterilization(cooling)thepotquicklywarmedto125afteraboutconductheatandpressurepreservation.Centertemperaturebacteriapackageremains120reachesthesettimevalues(generallytake120240min),sterilizationalarmsystembegantoshowtheendofbacteriasterilizationpackage.Openstheexhaustvalve,reducingsterilization(cooling)pressurepotuntilsterilization(cooling)potpressureclosetozero,beforeenteringthenextstep-tocool.,PartII:vacuumtechnologyinthecultivationofApplication,Fourth,thehightemperaturesterilizationvacuumcoolingpot(machine)VacuumcoolingpartworksWhentheendofthebacteriapackagesterilization,startpumping,sterilizing(cooling)thepottemperaturevacuumbagbacteriadecreasedrapidlywhenbacteriapackagecentertemperaturereachesthesettemperature(30generallytakeappropriate),thecoolingsystembegantoalarmtoendtheshowbacteriapackagecoolingwork,re-openthepressurevalve,sothatthefilteredcleanairintotheoff(cooling)thepot,sosterilization(cooling)thepotbacktothezero-pressurestatepressuretoopensterilization(cooling)sideofthepotinasterileareaaccesscontrol,bacteriawereremovedpackagecanbeputintothenextstep-mushroominoculation.,PartII:vacuumtechnologyinthecultivationofApplication,Hightemperaturesterilizationvacuumcoolingeffectpotdoublemajorworkfeatures:.a.sterilizationtimeisshort,andthoroughsterilization;pulsatingvacuumsterilization,sterilizationavoiddead;b.coolingtimeisshort,bacteriapackagecoolingfrom100to35injust90minutesorso;greatlyimproveproductionefficiency,thepotcanbeeasilysterilizedseveraltimesadaypackbacteriasterilization;pletelysterilized,cooledatthecompletionofthevacuumseal,thesurvivalrateofbacteriaalmost0;d.coolingtemperatureuniformity,temperatureofvariouspartsofthepackagepotbacteriastrainspackage,hasbeentomaintainauniformstatus;,PartII:vacuumtechnologyinthecultivationofApplication,e.bacteriatoimprovethequalityofthepackage,thepackagecaneffectivelycontrolbacteriafermentationat6035whenthegeneratedpackagethatsuppressbacteriaculturedbacteriasporesgerminateresidualcompoundgrowthrate;f.workingprocessofvacuumcoolingisactuallyabacteria-includedlow-puffingprocess,bacteriaandmaterialsbytheswelling,whileforthelatterfungusmyceliumpackageafterinoculationandfruitingbodiesoffungigrowbetterlearnbacteriapackagefeednutrientstoprovidetheconditions,thatis,improvingthemushroom(fruiting)yield,andshortenthePickingmushrooms(mushroomgrowth)cycle.(Provedinaboutthreedays);,PartII:vacuumtechnologyinthecultivationofApplication,g.bacteriapackageafterthecompletionofsterilizationathightemperaturesterilizationpot,thepotcooleddirectly,avoidingthelaborandcross-contamination.h.vacuumcooling,cangreatlysavepower,spaceandcoolingtimetradition.Atthesametimeduetotheuseofvacuumcooling,largeair-cooledcoolingroomsconventionalcoolingandpurifyingnolongerneedsobig;pactstructure,smallfootprint,thedevicecanbeuseddirectlyintheproductionshopfloor,whilesavingspaceandtraditionalcoolinghousingfacilitiesinvestment.,PartII:vacuumtechnologyinthecultivationofApplication,PartII:vacuumtechnologyinthecultivationofApplication,Hightemperaturesterilizationvacuumcoolingdouble-effectpot,PartII:vacuumtechnologyinthecultivationofApplication,VacuumpressurepreservationmethodVacuumpressurepreservationmethodisbasedonthebasisofmodifiedatmosphereDevelopedanewpreservationtechniqueistoplaceMushroomsappearanceStorageOrreduceairpressureinsidethestoragecontainer,resultinginacertaindegreeofvacuum(Absolutepressureof393923Pa)preservationmethods.,PartIII:vacuumtechnologyinthepost-harvestpreservation,Theprincipleis:undervacuum,thelowoxygenpartialpressureinthecontainer,Mushroomsappearanceinhibitedrespiration,butalsotopromotethefruitingbodies.Harmfulgasesgeneratedbythelifeactivities,suchasethylene,acetaldehyde.Thediffusionrateenvironment,reducingtheirphysiologicalMushroomsappearancePoisoning.Decompressionmethodcannotonlyextendtheshelflifeoffreshmushroom,ButalsotokeepMushroomsappearancecolor,preventtissuesofteningeffect.PreservationActvacuumpressureisparticularlyadvancedandeffectivepreservationofcontemporarytechnology.,PartIII:vacuumtechnologyinthepost-harvestpreservation,B.thevacuumcoolingfreshVacuumcoolingispickedmushroomsproductsintovacuumcoolingtank,thevacuumpumpexhaust,alongwithfallingtankpressure,theboilingpointofthebodyofwatermushroomproducttemperaturedecreases,thewaterisevaporatingoutmoistureabsorbing,vaporizationprocess,mushroomproductsareremovedquicklycooledheatgetdirect,rapidcooling.,PartIII:vacuumtechnologyinthepost-harvestpreservation,B.thevacuumcoolingfreshAdvantages:coolingspeed,highproductionefficiency;Afterpre-coolingandexternaltemperaturemushroomsheartuniform;equipmentenergyprovince,lowoperatingcosts;equipmenthealthandsafety,easytooperate.Disadvantages:willbecooledmushroomwaterloss,waterlosseverydropofabout1%of10;densemushroomsfortheorganization,thecoolingrateisslower;highercost,greaterinvestmentindisposabledevices.,PartIII:vacuumtechnologyinthepost-harvestpreservation,C.Vacuumdrying,PartIII:vacuumtechnologyinthepost-harvestpreservation,Vacuumdrying,VacuuminfrareddryingVacuummicrowavedryingLow-temperaturevacuumdryingVacuumheatpumpdrying,C.VacuumdryingDriedwhitefungusCase:,PartIII:vacuumtechnologyinthepost-harvestpreservation,Marketingfungus(ADdrying),Testfungus(FDdrying),Afterthetestfungusbubble(bubble50seconds,A.vacuumrapidcoolingUndercertainconditionsthestatewithreducedambientpressureboilingpointofwateralsoreducestheheatofevaporationofwaterconsumedperunitmassareincreasing.Waterandvacuumcoolingisachievedrelyingartificiallylowvacuumpressure,thevacuumtanktocoolthefoodmaterialinahightemperaturerapidlyevaporatedatalowpressurestate,alargenumberofwatermoleculesduetothemigrationofitsheatabsorptiononthefoodcangreatlyreducethematerial,thatis,watermoleculesmigraterapidly,butalsoquicklytooktheheatinsidethefoodmaterialinordertoachievethepurposeofrapidcoolingoffoodmaterial.,PartIV:vacuumtechnologyintheprocessingofApplication,A.vacuumrapidcoolingadvantages:fastcoolingrate.Bakedfoodsneedtobecooledfrom160to3068minutes,usuallyfoodmaterialiscooledfromroomtemperatureto100isalsojust10to15minutes,cooledfrom100to0Corlessrequire25to28minutes,cooledto-18Corless35minutesorso,seenwithhighproductionefficiency;coolingtemperatureuniformity.Asfoodcoolingtemperaturedependsonthedegreeofvacuumchamber,andthevacuumcoolingchambervacuum(pressure)isequaleverywhere,sothefoodtemperatureisveryuniform;avoidsecondarypollutionoftheenvironmentonfood.Afterthecompletionofthetankcomplexvacuumcoolingairintakepressure,theairisfilteredthroughfoodsafetygradegas,thegastankisfilledwithcoolingairisalmostfreeofdustsuspendedmatter,socompletelyavoidthesuspensionofdustintheairsecondarycontaminationoffood;,PartIV:vacuumtechnologyintheprocessingofApplication,A.vacuumrapidcoolingadvantages:improvethequalityoffoodproducts.Sincethecoolingtimeisshort,youcanmaximizeavoidfoodshightemperaturematerialsarebiochemicalreactionsinlipidoxidation,resultinggelatinizedstarch,etc.;whilealsogreatlylimitstoavoidthehightemperatureoffoodmaterialinthe65C30Cgeneratedfermentation(bacteria),andimprovethetasteoftheskilletforlong-termpreservationoffoodtoprotecttheirfundamentalphysiologicalconditions;soyoucanavoidalotofcookedfoodpreservatives,makingfoodproductstobecometrulygreenWiththefundamentalguarantee.improvethetasteofcookedfoodproducts.Basedontheprincipleofvacuumimpregnation,canbemadebydehydrationoffoodoutsidetheconcentratedbroth(seasoningspices)iseasilyandquicklyaccesstotheinteriorofthefood,therebyimprovingthefoodmouth(wind)flavor;,PartIV:vacuumtechnologyintheprocessingofApplication,A.vacuumrapidcoolingadvantages:energyprovince,lowoperatingcosts.InDV-100CStype,forexample,theunitpoweris7.35Kw,chooseQuickcooling,theamountofeachbatchcoolingunit100Kg,coolforatleastsixtimesperhour,thathourcanbecooled600Kg,justoff7.35Kwelectricity.equipmentissafeandconvenient.DuetoequipmentvacuumcoolingequipmentusedR304madeofstainlesssteel,whichdoesnotproduceanypollutantsduringoperation,itcanbeplaceddirectlyusedinthemanufactureoffoodprocessingproductionlinesite,healthandsafety,andconvenient.,PartIV:vacuumtechnologyintheprocessingofApplication,B.thevacuumpreserves(marinated)machineBasedontheprincipleofvacuumimpregnation,dippingintothemushroomseasoningproducts,mushroomflavorcanbeusedasarapidproductiono