Working Principle:
Vacuum cooling operates on the fascinating principle of rapid water evaporation from specific vegetables or products in a vacuum chamber, where atmospheric pressure is exceedingly low. This process requires energy in the form of heat to convert water from its liquid state to vapor, akin to boiling. Within this controlled environment, water transitions to a boil at temperatures far below the norm, ensuring optimal cooling.
This remarkable process of vacuum pre-cooling draws required heat directly from the product itself, encompassing both the inherent field heat and that generated by respiration. The operation results in approximately a 1% loss of the product's initial weight in water for every 10°C decrease in temperature. The beauty of this method lies in its uniformity, as moisture is extracted equally from all parts of the produce, preventing any unwanted localized wilting.
Vacuum Cooler Features:
1. Preserve the vibrant freshness and essential nutrition of your produce.
2. Extend the preservation duration and significantly boost shelf-life.
3. Experience rapid, uniform cooling with each cycle taking just 20 to 30 minutes.
4. Effectively inhibit and eliminate bacteria and microorganisms, ensuring a pollution-free outcome.
5. The evaporative water loss is minimal, ranging from 2 to 3% of the total product weight, and localized wilting is not a concern.
Vacuum Cooler Application Fields
Perfectly suited for leafy greens such as lettuce and spinach. This method is also ideal for field-packed produce using perforated films. While denser vegetables like cabbage, broccoli, and carrots may require slightly longer cooling times, the substantial improvement in shelf life is worth the wait.
For delicate fruits like strawberries and mushrooms, it is critical to initiate cooling shortly post-harvest to maintain their pristine condition and extend usability.
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