Vacuum cooling, a best idea of extending the shelf life of fruits and vegetables

May 29, 2024

Vacuum cooling is one of the most rapid and uniform methods of extending the shelf-life of fruits and vegetables.

Vacuum cooling decreases the pressure around the produce to a point at which the boiling point of water is reduced. The consequent evaporation of the water absorbs heat.

Vacuum cooling is most efficient with produce that has a large surface area to volume ratio, e.g. leafy crops such as lettuce, spinach and cabbage.

Adequate cooling can normally be achieved with no more than about 3% water loss and this can be reduced by spraying the produce surface with water prior to cooling.

Source:The stability and shelf-life of food, Luis Arturo Alejandro Paredes

Reference：Vacuum Cooling Machine