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Ask About This Solution →The Challenge
A Guangxi mango processing plant producing frozen mango products faced quality issues with conventional cold storage freezing. Slow passage through the ice crystal zone (0°C to -5°C) caused large ice crystal formation, cell wall rupture, and 8–12% juice loss after thawing.
The Solution
CVF-3000A-8P vacuum pre-cooler integrated with existing cold storage for a two-stage micro-freeze process.
Results
| Parameter | Conventional Cold Storage | Vacuum Cooler + Cold Storage |
|---|---|---|
| 30°C to -8°C total time | 13.7 hours | 8.7 hours |
| Ice crystal zone transit | 90 minutes | 30 minutes |
| Juice loss after thaw | 8–12% | 3–5% |
| Texture score (1–10) | 5.2 | 7.8 |
| Energy per ton processed | 87 kWh | 53 kWh |
Key Insight
The 3× faster crossing of the ice crystal zone drives better quality. Smaller ice crystals = less cell wall rupture = less drip loss. The vacuum pre-cooler rapidly pulls the product core from 25°C to -2°C before the cold storage finishes the deep freeze.
Yuanxian Food Machinery — July 2026
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