Post Time: 16 August 2022
Vacuum cooling is one of the most rapid and uniform methods of extending the shelf-life of fruits and vegetables.
Vacuum cooling decreases the pressure around the produce to a point at which the boiling point of water is reduced. The consequent evaporation of the water absorbs heat.
Vacuum cooling is most efficient with produce that has a large surface area to volume ratio, e.g. leafy crops such as lettuce, spinach and cabbage.
Adequate cooling can normally be achieved with no more than about 3% water loss and this can be reduced by spraying the produce surface with water prior to cooling.
Source:The stability and shelf-life of food, Luis Arturo Alejandro Paredes
Reference：Vacuum Cooling Machine