Vacuum cooling is widely used in the fresh produce industry of the United States, Europe and China. As a result of the energy consumption from water evaporation at low pressure, the temperature of fresh produce can be reduced efficiently from the field temperature of 28° C to 2° C.
Arvin Lau from Vegfor Cooling Technology Limited is specialized in this technique and explains: “For most leafy green produce, to avoid moisture loss from evaporation, water from a recirculation reservoir is sprayed on produce during vacuuming. Vacuum cooling is considered a very efficient approach to extending the shelf life of fresh produce in terms of decay reduction and physiological disorder control through efficient storage temperature management.”
“Vacuum cooling is essential to fresh produce quality. it can rapidly and uniformly remove the field heat after harvest, reduce the respiration of fresh produce, thereby significantly extending the freshness period and improving the freshness quality, as well as reducing the health risks caused by organism growth. Vacuum cooling is a volume-type cooling method, and it is not affected by the crop’s packaging or stacking methods.”
Arvin Lau concluded: “Vegfor is helping growers gain an affordable and reliable rapid vacuum cooling solution to reduce their losses and improving their cooling effectiveness.”
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