Food machine

At a standard atmospheric pressure, the boiling point of water is 100℃, and when the pressure is reduced to 613Pa, the boiling point of water is 0℃, that is to say, with the decrease of air pressure, the boiling point temperature of water also decreases. The principle of vacuum cooling technology is that the cooled fruits and vegetables, cooked food and other products are placed in a vacuum tank, and air is pumped by a vacuum pump to create a low-pressure environment, so that the water in the products evaporates; Because the evaporation process is accompanied by heat absorption, the temperature of the evaporated object itself decreases. The process is divided into two stages: first, the pressure in the vacuum tank decreases to the saturation pressure corresponding to the initial temperature of the product, and the flash point appears. At this stage, the evaporation speed is slow, the cooling effect is not obvious, the hydration pressure continues to decrease, and evaporation begins; Secondly, with the evaporation process, the temperature of the evaporated object begins to decrease until the present temperature.