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Vacuum cooling is a rapid cooling technique for any porous product that has free water and works on the principle of evaporative cooling. Vacuum cooling is generally used for cooling food products having a high water content and large porosities, due to its efficacy in losing water from both within and outside the products. This is the most widely used technique for rapid cooling of food products which has been proven to be one of the most efficient and economical methods of cooling and storage of vegetables, fruits, flowers, and more.
This cooling technology not only strongly improves the product quality, but also increases the shelf life of the product and, at the same time, it reduces the cooling costs compared to the conventional cooling method available.