Working Principle:
Vacuum cooling operates on an ingenious principle: the rapid evaporation of water from select vegetables or products within a vacuum chamber, where atmospheric pressure is significantly reduced. This process demands energy, drawing heat to transform water from its liquid state to vapor, a natural occurrence similar to boiling. Within this precisely controlled environment, water boils at much lower temperatures than usual, ensuring exceptional cooling efficiency.
This extraordinary vacuum pre-cooling method extracts necessary heat directly from the product itself, addressing both the intrinsic field heat and that generated by respiration. Approximately 1% of the product's initial weight is lost in water for every 10°C decrease in temperature. The method's elegance is in its uniformity, as moisture is uniformly removed from all areas of the produce, preventing any undesirable localized wilting.
Vacuum Cooler Features:
1. Maintain the vibrant freshness and essential nutrients of your produce effortlessly.
2. Dramatically extend preservation duration and significantly enhance shelf-life.
3. Benefit from rapid, consistent cooling with cycles completing in a swift 20 to 30 minutes.
4. Effectively impede and eradicate bacteria and microorganisms, ensuring a pristine, pollution-free result.
5. Experience minimal evaporative water loss, only 2 to 3% of total product weight, with no risk of localized wilting.
Vacuum Cooler Application Fields
Perfectly tailored for leafy greens such as lettuce and spinach, this method is also ideal for field-packed produce using perforated films. Denser vegetables like cabbage, broccoli, and carrots may need slightly longer cooling times, but the impressive enhancement in shelf life is well worth it.
For delicate fruits like strawberries and mushrooms, prompt post-harvest cooling is crucial to maintain their impeccable condition and prolong usability.
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