Vacuum cooling

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A cooling system where the product is put into a vacuum chamber and the atmospheric pressure is lowered. As water evaporates, the heat of vaporization quickly removes heat from the product. Commonly used for leafy vegetables, such as lettuce.

Author

James Peth

James Peth

James Peth, MS, MPH, PhD is an instructor in Food Science and Human Nutrition at Colorado State University in Fort Collins, Colorado.