particularly significant, such as lettuce, lettuce and spinach. High moisture permeability products, such as corn and cauliflower can also be used in this way, because of their loose structure, water evaporation is more rapid. Vacuum cooling water loss is generally abou 3-5%, it will not affect the appearance of the cause of malaise, softening, no freshness and so on.As vacuum cooling,the pressure difference of vegetable organization between inside and outside, harmful gases and heat within the