Vacuum Cooling of Foods
Abstract
Vacuum cooling is a rapid evaporative cooling technique that is mainly achieved through evaporation of part of the moisture of the product under vacuum. The advantages of vacuum cooling include shorter processing time, extended product shelf life, and improved product quality and safety. These have consequently increased its popularity among food manufacturers and research scientists. Initially, this chapter outlines the principles and equipment of vacuum cooling. Further, it reviews the current status of vacuum cooling ...
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