Vacuum cooling of Fruit & Vegetables Leafy vegetables like (iceberg) lettuce, spinach etc are very suitable to be vacuum cooled. The process also works perfectly for field-packed leafy produce, as long as (micro) perforated film is being used. For more "solid" vegetables ranging from (Chinese) cabbage and broccoli to carrots the cooling down process might take (considerable) more time, but the result in shelf life increase can be more than substantial. For fruits (like strawberries) and mushrooms, it is most important that the produce is cooled down very shortly after harvesting. Also here, vacuum cooling has great advantages in comparison to conventional cooling.
What is vacuum cooling?
Vacuum cooling is the quickest and most cost-efficient cooling system for vegetables, fruits, flowers & more. The vacuum cooling technology, which can strongly improve your product quality and at the same time reduce your cooling costs, is now becoming an acceptable investment for almost all vegetable growers!
The technology is based on the phenomenon that water starts boiling at lower temperatures as the pressure decreases. In the vacuum cooler the pressure is reduced to a level where water starts boiling at 2 ⁰C. The boiling process takes away heat from the product. As an effect, products can be cooled down through and through to 1 or 2 ⁰C within 20 – 30 minutes. Even (micro-perforated) packed products can easily be cooled this way!
The quick and uniform cooling (the surface and core of the vegetable reach exact the same temperature after vacuum cooling!) results in a substantially longer shelf life of your produce. At the same time you can save on energy costs, as the vacuum cooling process is much more (cost) effective than traditional cooling technologies.
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Name: Vacuum pump Brand: BUSCH Original: Germany
Name: PLC and Touch Screen Brand: SIEMENS Original: Germany
Name: Electric parts Brand: Schneider Original: France
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