The Basic Principle Of Vacuum Negative Pressure Candied Fruit Dipping Machine

Writer：www.firemixer.com Time：2021-09-29 10:24 Browse：℃

The basic principle of vacuum negative pressure candied fruit dipping machine
 
The basic principle of vacuum sugar dipping machine:
The equipment uses the effect of vacuum to exhaust the gas in the pulp. After the vacuum is released, the sugar liquid can enter the space originally occupied by the air under the external atmospheric pressure, so as to achieve an efficient impregnation effect.
 
Device Description:
The vacuum sugar dipping equipment is to vacuum the sugar dipping container to form a relative vacuum in the container and maintain a negative pressure of 0.6-0.85. Under the action of negative pressure, the tissue structure of the material will become loose, so the sugar Adding auxiliary materials such as liquid can quickly enter the materials, thereby greatly improving the sugar dipping effect and shortening the sugar dipping time; it is widely used in food production to add various auxiliary materials, such as various kinds of preserved fruits, dried fruits and other fruit and vegetable processing fields. , And the production and application of dried meat, dried meat and other meat processing fields.
 
Features of vacuum sugar dipping pot equipment:
1. The sugar dipping effect is more than 2 times that of the traditional processing method
2. Sugar dipping time can be shortened by 6-10 times compared with traditional processing methods
Types of processed foods:
It is widely used in the processing of various foods, and can also be used for boiling sugar, vacuum concentration, sea cucumber cooking, pickling, sugar dipping, etc.
It is a good equipment for food processing to improve quality, shorten time and improve working conditions.
 
Vacuum sugar dipping pot and candied fruit dipping sugar pot are suitable for quick pickling of all kinds of candied fruit, fruit dipping sugar and pickles. Such as: jujubes, candied dates, hawthorn, blueberries, strawberries, apples, pears, peaches, etc. are quickly soaked in sugar, pickles and snack food seasonings are quickly pickled and tasted.
Food vacuum impregnation equipment can be applied to the vacuum impregnation process of a variety of fruits, vegetables and other foods. It is the necessary equipment for the industrial production of preserved fruit, preserved vegetables, pickles and other foods.
 
Compared with traditional impregnation methods, the use of food vacuum impregnation equipment can greatly shorten the product processing cycle, thereby improving work efficiency and saving production costs. The entire dipping process is carried out in a sealed state, the time is shortened, the loss of product nutrients is less, and the original color and flavor of fruits and vegetables are maintained. The vacuum impregnation tank can be evacuated, heated, pressurized, insulated, and can also be quickly cooled. The equipment is made of 304 or 316L high-quality stainless steel, which meets hygienic standards. The overall structure is compact, easy to operate and easy to clean.
The inner pot (inner pot) is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with pressure gauge and safety M valve, beautiful appearance, easy installation, convenient operation, safe and reliable.
The difference between ordinary dipping sugar and negative pressure dipping sugar
The sugar dipping process in an open jacketed kettle takes too long and is inefficient; the preserved fruit is easy to oxidize and the color is not good. Use negative pressure vacuum preserved fruit to soak the sugar pot, the pot is in a deoxygenated state, this will ensure the quality.