date:Jan 13, 2020
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 o