vacuum cooling

Vacuum cooling is a method used in agriculture to rapidly remove heat from freshly harvested vegetables. This process is crucial for maintaining the quality of produce by slowing down natural deterioration, inhibiting the growth of decay organisms, and reducing wilting by minimizing water loss.1

The vacuum cooling technique works by creating a vacuum that causes a small amount of water on the surface of the vegetables to evaporate. This evaporation process draws heat away from the produce, effectively lowering its temperature to the desired level. This method is particularly well-suited for vegetables like cabbage, lettuce, and spinach. Maintaining low temperatures through precooling and subsequent refrigerated transport and storage is essential for delivering high-quality vegetables to consumers.1