Yantai Hairui Foods Equipment Co., Ltd.
Vacuum Low-temperature Impregnating Equipment
Vacuum impregnation machine
Vacuum impregnation equipment
The vacuum impregnation principle is that: air and a part of water between micropores and plant cells in raw materials impregnated under the vacuum condition are sucked at first; high-density impregnation liquid is permeated into intercellular spaces and micropores of plants under the osmotic pressure (concentration difference) and the action of gravity; the evaporated moisture is quickly taken away through heat exchange, so that the impregnation efficiency is greatly improved.
Fruit and vegetable crisp chips are required to be impregnated under normal pressure for 3 hours, but impregnated under vacuum for only 30 minutes; preserved fruits should be saccharified for 5 to 7 days by the traditional impregnation method, but now can be saccharified within about 3 hours, can be seasoned and colored to form good flavor and attractive appearance and is durable in storage and low in bacterial index, so that the efficiency is improved by 10 to dozens of times.
Application: fruit and vegetable crisp chips, preserved fruits (glazed fruits), instant vegetables and various flavored dishes.