Working Principle:
Dive into the captivating world of vacuum cooling, where the art of rapid water evaporation transforms fresh vegetables and other products. Within the vacuum chamber, the atmospheric pressure is reduced to an impressively low level. Under these conditions, water gracefully transitions from liquid to vapor, akin to a gentle, efficient boil. This miraculous cooling occurs at temperatures much lower than usual, making it a true marvel of science.
Witness the extraordinary science of vacuum pre-cooling, a process that ingeniously draws necessary heat from the product. This includes both field heat and the heat generated by natural respiration. Remarkably, this operation results in only about a 1% weight loss of the product in water for every 10°C decrease in temperature. The elegance of this method is in its consistency, as moisture is extracted uniformly across all product parts, effectively preventing any undesirable wilting or damage.
Vacuum Cooler Features:
1. Maintain the vibrant freshness and vital nutrition of your produce effortlessly.
2. Dramatically extend preservation duration while significantly enhancing shelf life.
3. Enjoy rapid and consistent cooling with each cycle lasting a swift 20 to 30 minutes.
4. Efficiently inhibit and eradicate bacteria and microorganisms, achieving a pristine, pollution-free result.
5. Minimal evaporative water loss, merely 2 to 3% of total product weight, eliminates concerns of localized wilting.
Vacuum Cooler Application Fields
Ideally crafted for leafy greens like lettuce and spinach, this method excels for field-packed produce using perforated films. Though denser vegetables such as cabbage, broccoli, and carrots might need a bit more cooling time, the remarkable extension in shelf life is undeniably rewarding.
For tender fruits like strawberries and mushrooms, initiating the cooling process shortly after harvest is crucial. This ensures they remain in pristine condition, allowing their freshness and usability to be significantly extended.
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