The technical principle of vacuum cooling is mainly based on the evaporative cooling effect of physics. Here is a detailed explanation of the principle of vacuum cooling technology:
First, a vacuum cooling system uses a vacuum pump to pump air out of a sealed container, such as a cooling chamber, to create a low-pressure environment. In this low-pressure environment, the boiling point of water is significantly lower, which means that at relatively low temperatures, the water in a material such as food can begin to evaporate.
As the water evaporates, the free water molecules in the material change from liquid to gaseous, and this phase change process needs to absorb a large amount of latent heat. This latent heat comes from the material itself, so the temperature of the material decreases rapidly as the water evaporates.
In addition, since the container is sealed, the evaporated water vapor is confined to the container. To remove these water vapors more efficiently and speed up the cooling process, condensers or water traps are often used to collect and condense these water vapors. In this way, the water vapor is reconverted into liquid water, which releases the latent heat that was previously absorbed, which can be discharged from the system through the condenser.
During the entire process, the material absorbs heat through the evaporation of its own moisture, resulting in rapid cooling. Since this cooling method mainly relies on the evaporation of water inside the material, it is particularly suitable for materials that contain a lot of water and have a large surface area, such as leafy vegetables.
In general, the technical principle of vacuum cooling is to reduce the boiling point of water by creating a low-pressure environment, promote the evaporation of water inside the material and absorb latent heat, so as to achieve rapid cooling of the material. This method has the advantages of fast cooling speed and little impact on material quality, so it has been widely used in food, medicine and other fields.
