Working Principle:
Vacuum cooling operates on the intriguing principle of rapid water evaporation from specific vegetables or products within a vacuum chamber, where atmospheric pressure is dramatically reduced. This captivating process necessitates energy in the form of heat to transform water from liquid to vapor, akin to boiling. Inside this meticulously controlled setting, water boils at significantly lower temperatures, ensuring superior cooling efficiency.
This extraordinary vacuum pre-cooling process draws the necessary heat straight from the product itself, covering both inherent field heat and heat produced by respiration. The operation leads to a modest 1% weight loss of the product per 10°C temperature drop due to water loss. The elegance of this method is in its uniformity, as moisture is evenly extracted from every part of the produce, effectively preventing any unwanted localized wilting.
Vacuum Cooler Features:
1. Preserve the radiant freshness and vital nutrition of your produce, ensuring they continue to delight.
2. Dramatically extend the preservation duration and markedly enhance shelf-life, keeping your produce market-fresh.
3. Achieve swift, uniform cooling with each cycle completing in just 20 to 30 minutes, optimizing efficiency.
4. Efficiently inhibit and eradicate bacteria and microorganisms, guaranteeing an immaculate, pollution-free result.
5. The evaporative water loss is minimal, ranging between 2 to 3% of the total product weight, ensuring localized wilting is not a concern.
Vacuum Cooler Application Fields
Exceptionally suited for leafy greens such as lettuce and spinach, and also ideal for field-packed produce using perforated films. While denser vegetables like cabbage, broccoli, and carrots may require slightly longer cooling times, the remarkable enhancement in shelf life is undoubtedly worth the brief wait.
For delicate fruits like strawberries and mushrooms, it is imperative to initiate cooling shortly after harvest to maintain their exquisite condition and prolong usability.
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