Working Principle:
The mesmerizing science of vacuum cooling transforms the cooling process, leveraging the rapid evaporation of water from select vegetables or products within a specialized vacuum chamber, where atmospheric pressure is artfully reduced. This ingenious technique relies on energy in the form of heat to facilitate the water's transition from liquid to vapor, much like boiling. In this finely tuned environment, water begins to boil at temperatures remarkably lower than usual, ensuring an efficient and thorough cooling experience.
This extraordinary vacuum pre-cooling method masterfully extracts the necessary heat directly from the product, addressing both the natural field heat and heat from respiration. The operation ingeniously results in about a 1% weight reduction in water for every 10°C drop in temperature. The elegance of this technique lies in its uniformity, as moisture is skillfully removed from every part of the produce, effectively avoiding any undesirable localized wilting.
Vacuum Cooler Features:
1. Preserve the radiant freshness and vital nutrition of your precious produce.
2. Enhance the preservation period and significantly augment shelf-life.
3. Experience swift, consistent cooling with each cycle lasting a mere 20 to 30 minutes.
4. Efficiently inhibit and eradicate bacteria and microorganisms, guaranteeing a pristine, pollution-free outcome.
5. Evaporative water loss is kept to a minimum, ranging from only 2 to 3% of total product weight, with no concerns of localized wilting.
Vacuum Cooler Application Fields
Perfectly tailored for leafy greens like lettuce and spinach, this method shines for field-packed produce using perforated films. Although denser vegetables such as cabbage, broccoli, and carrots may require slightly extended cooling times, the remarkable improvement in shelf life is a worthy trade-off.
For tender fruits like strawberries and mushrooms, initiating cooling shortly after harvest is crucial to maintain their immaculate condition and extend their usability.
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