Vacuum cooling technology and vacuum cooler application

The vacuum cooling technology is based on the phenomenon that under low pressure, the boiling point of water decreases and the latent heat of evaporation increases. The free water on the surface vaporizes, takes away the heat and, thus, results a cooling effect

While the vacuum cooling starts, the water available in the interior of the product migrates to the surface of the product through boiling and evaporates. Therefore, cooling time becomes considerably shorter

After fresh fruits and vegetables are harvested, in order to have as long a freshness period as possible, it is necessary to quickly remove field heat as soon as possible, inhibit respiratory heat, and store them in an appropriate temperature, humidity, and gas environment to reduce respiratory intensity and transpiration, and inhibit or Kills microorganisms, removes harmful gases such as ethylene, ethanol (causing fermentation corruption), acetaldehyde (causing aging fermentation) and other harmful gases.

Vacuum cooler, nowadays, is successful application to preservation of fruits and vegetables and rapid cooling the high temperature cooked food, like packed meal, bake breads to room temperature before MAP packaging process.