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 in various sectors of the food processing industry, including well-established commercial applications and recent advances of the process and equipment, research and development, and future prospects. The advantages and disadvantages of the technique compared with other cooling methods are also discussed, as well as factors that affect its performance.
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