Refrigeration cycle according to the principle of refrigeration compressor, condenser, throttle and evaporator, and in order to make the refrigeration more efficient, safer operation of auxiliary equipment (oil separator, reservoir, gas-liquid separator, circulating reservoirs, oil collector, air bleeder, valves, instrumentation, etc.) connected into a closed and refrigeration cycle. Refrigeration process design is directly related to the quality of food cold processing and dry loss, but also has an impact on the operating efficiency of cold storage enterprises. The next few common types of cooling rooms are introduced to you.

Meat Cooling Room

Just after the slaughter of cattle, sheep, pigs, white meat carcass temperature is generally 35 ℃ ~ 37 ℃, microbes are very easy to reproduce, so that the meat food spoilage quickly, so the temperature in the cooling room down to 0 ℃ ~ 4 ℃ or so.The temperature in the cooling room is generally 0℃～-2℃ and the relative humidity is 90%. In order to make the temperature of meat after slaughtering can be reduced from 35℃ to 4℃ in about 20h, the cooling equipment adopts chiller, so that the air is forced to circulate in the room to accelerate the cooling process, and the wind speed adopts 1～2m/s.

Fresh egg Cooling Room

Fresh egg temperature is outdoor temperature before cooling, it is required that it should be pre-cooled before entering the cold storage room, and it must be slow. After 24 hours, the temperature of fresh eggs is reduced to +2℃～+4℃. Because the contents of the egg is a semi-liquid homogeneous material, such as sudden cold, the contents of the contraction of the volume is reduced, the pressure inside the egg is slightly reduced, then the air microorganisms will be with the air and into the egg, so that the fresh eggs gradually deteriorate. For this reason. Cooling room temperature control at about 0 ℃, cooling room equipment should be selected chiller, air flow rate control in 1 ~ 2m / s.

Fruit and Vegetable Cooling Room

Fruit and vegetable cooling conditions, depending on the different varieties of fruits and vegetables, generally required within 24 hours of the temperature of fruits and vegetables from the outdoor temperature down to +4 ℃ or so, the design of the indoor temperature is generally used Shi 0 ℃, the relative humidity is maintained at about 90%. Air flow rate of 0.5 ~ 1.5m / s. In the cooling room, the general use of cross-stacking method to ensure air circulation, accelerate the cooling of fruits and vegetables. For fruits and vegetables directly into the cooler cold storage room, can take a step-by-step cooling method, so that fruits and vegetables from room temperature gradually cooled, and then constant temperature refrigeration.