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Vacuum cooling
Vacuum cooling is known to be the most rapid cooling technique for any porous product which 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 product which has been proven to be one of the most efficient and economical method of cooling and storage of vegetables, fruits, flowers & more. This cooling technology not only strongly improves the product quality, but also increases the shelf life of product and at the same time it reduce the cooling costs compared to the conventional cooling method available.
==Principle==
The technology is based on the phenomenon that as the vapour pressure on a liquid reduces, its boiling point reduces.The boiling point of a liquid is defined as the temperature at which the vapour pressure of the liquid is equal to the external pressure. When the pressure above a liquid is reduced, the vapour pressure needed to induce boiling is also reduced, and the boiling point of the liquid decreases.Therefore, by reducing pressure we can even boil off water at lower temperatures . This rapid evaporation of moisture from the surface and within the products due to the low surrounding pressure, absorbs the necessary latent heat for phase change from the product itself.This latent heat required for evaporation is obtained mostly from the sensible heat of the product and as a consequence of this evaporation the temperature of the product falls and therefore the product can be cooled down to its desired storage temperature.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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