Working Principle:
Vacuum Cooling operates on a captivating principle, where rapid water evaporation occurs from select vegetables or products in a specially designed vacuum chamber, with the atmospheric pressure set remarkably low. This innovative technique demands energy in the form of heat to transform water from its liquid state to vapor, similar to the process of boiling. Within this meticulously controlled environment, water boils at temperatures significantly lower than usual, ensuring unparalleled cooling efficiency.
This extraordinary vacuum pre-cooling process harnesses essential heat directly from the product itself, addressing both the inherent field heat and the heat produced during respiration. This process results in a mere 1% reduction in the product's initial weight due to water loss for every 10°C drop in temperature. The elegance of this method is in its precision, as moisture is uniformly extracted from all parts of the produce, effectively preventing any undesired localized wilting.
Vacuum Cooler Features:
1. Safeguard the vibrant freshness and essential nutrition of your valuable produce.
2. Prolong the preservation period while significantly enhancing shelf life.
3. Benefit from swift, uniform cooling, with each cycle lasting a mere 20 to 30 minutes.
4. Efficiently inhibit and eradicate bacteria and microorganisms, delivering a pollution-free result.
5. Experience minimal evaporative water loss, ranging from just 2 to 3% of total product weight, ensuring localized wilting is a non-issue.
Vacuum Cooler Application Fields
Perfectly designed for leafy greens such as lettuce and spinach, this method excels with field-packed produce in perforated films. Although denser vegetables like cabbage, broccoli, and carrots may require slightly longer cooling times, the remarkable extension in shelf life makes the wait worthwhile.
For delicate fruits such as strawberries and mushrooms, it is imperative to initiate cooling soon after harvest to retain their pristine quality and extend their usable life.
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