Working Principle:
The marvel of vacuum cooling unfolds through the swift evaporation of water from selected vegetables or items within a specialized vacuum chamber, where the atmospheric pressure is remarkably low. This captivating process necessitates energy in the form of heat to transform water from liquid to vapor, mirroring the principles of boiling. In this finely controlled environment, water undergoes boiling at significantly reduced temperatures, thereby ensuring superior, efficient cooling.
This extraordinary technique of vacuum pre-cooling absorbs the necessary heat directly from the produce itself, addressing both the natural field heat and the heat produced by respiration. This results in an approximate 1% reduction of the product's initial water weight for every 10°C reduction in temperature. The elegance of this method is its consistency, as moisture is uniformly drawn from all sections of the produce, avoiding undesirable localized wilting.
Vacuum Cooler Features:
1. Ensure the produce retains its vibrant freshness and core nutritional value with unparalleled preservation.
2. Substantially extend preservation time and dramatically enhance shelf-life.
3. Enjoy swift, consistent cooling, with each cycle lasting a mere 20 to 30 minutes.
4. Efficiently suppress and eradicate bacteria and microorganisms, guaranteeing a pristine, pollution-free product.
5. Experience negligible evaporative water loss, around 2 to 3% of total product weight, with no risk of localized wilting.
Vacuum Cooler Application Fields
Impeccably suited for leafy greens like lettuce and spinach, this method is also optimal for field-packed produce using perforated films. Although denser vegetables such as cabbage, broccoli, and carrots might need slightly longer cooling durations, the remarkable enhancement in shelf life justifies the extra time.
For sensitive fruits like strawberries and mushrooms, it is crucial to commence cooling soon after the harvest to preserve their immaculate state and prolong usability.
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