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　　濕冷預(yù)冷是采用風(fēng)幕柜機(jī)械制冷、蓄積冷量的方法得到0.5℃的冷水，然后通過(guò)換熱器使風(fēng)幕柜內(nèi)空氣與冷水進(jìn)行直接接觸的熱、質(zhì)交換，獲得接近冰點(diǎn)溫度的高濕空氣，再經(jīng)強(qiáng)制通風(fēng)用這高濕空氣來(lái)冷卻物料，冷卻速度比常規(guī)空氣冷卻方法快1倍以上;

　　保鮮效果好，能同時(shí)提供高濕、低溫而利于果菜貯藏的綜合條件;可以有效地抑制生物體的呼吸作用和微生物的繁殖，防止物料在冷藏期間失水萎蔫，有利于保持果菜的新鮮程度;適用于多數(shù)果菜的預(yù)冷和風(fēng)幕柜儲(chǔ)藏保鮮，果菜對(duì)濕冷預(yù)冷方法的適應(yīng)率高于空氣冷卻、冷水冷卻和真空冷卻方法;

　　濕冷系統(tǒng)采用間接冷卻方法，具有蓄冷作用，可降低制冷機(jī)組裝機(jī)容量，電能消耗低;濕冷保鮮風(fēng)幕柜造價(jià)低，產(chǎn)品可隨進(jìn)隨出，使用方便。

　　濕冷系統(tǒng)目前主要用于果菜的預(yù)冷和短期保鮮貯藏(1～2周)，魚(yú)、肉的微凍保鮮，要實(shí)現(xiàn)長(zhǎng)期保鮮，還需設(shè)紫外線(xiàn)照射等其它殺菌消毒的輔助手段。

　　真空預(yù)冷就是將果菜放在真空風(fēng)幕柜預(yù)冷室內(nèi)，用真空泵抽真空，造成一個(gè)低壓環(huán)境，使果菜內(nèi)部水份得以蒸發(fā)，由于吸收蒸發(fā)潛熱，果菜自身被冷卻。
 

　　Wet cooling is used in refrigeration, the amount of accumulation of cold air curtain display cabinet mechanical cold water of 0.5 DEG C, and then through the heat exchanger, the air curtain of air and cold water tank direct contact heat and mass exchange, get close to the freezing temperature of the humid air, and then by the forced ventilation with high humidity air cooling material, cooling faster than the conventional air cooling method is 1 times faster;

　　The preservation effect is good, can also provide comprehensive conditions of high humidity and low temperature for fruit and vegetable storage; can effectively inhibit the respiration of organisms and the reproduction of microorganisms and prevent dehydration during storage and wilting, is conducive to maintain the freshness of fruits and vegetables; pre cooling and air curtain cabinet storage for the majority of fruit and vegetable, fruit and vegetable to adapt to the cold cooling method was higher than that of air cooling, water cooling and vacuum cooling method;

　　Humidicold system using indirect cooling method, with cold storage function, can reduce the refrigeration unit installed capacity, low power consumption; cold fresh air curtain has the advantages of low cost, the product can be used conveniently.

　　Humidicold system is mainly used for fruit and vegetable pre cooling and short-term storage (1~2 weeks), micro freezing fresh fish and meat, to achieve long-term preservation, aid needs to be provided with ultraviolet radiation and other disinfection.

　　Vacuum precooling is to put fruits and vegetables in the pre cooling room of vacuum air curtain cabinet, vacuum pump is used to vacuum, resulting in a low pressure environment, so that the moisture in the fruit and vegetable can evaporate. Because of absorbing the latent heat of evaporation, the fruit and vegetable are cooled themselves.