Vacuum cooling technology for the food processing industry: a review Review Article

Vacuum cooling is a rapid evaporative cooling technique, which can be applied to specific foods and in particular vegetables. Increased competitiveness together with greater concerns about product safety and quality has encouraged some food manufacturers to use vacuum cooling technology. The advantages of vacuum cooling include shorter processing times, consequent energy savings, improved product shelf life, quality and safety. However, the cooling technique has a limited range of application. Traditionally, products such as lettuce and mushrooms have been cooled under vacuum. Recent research has highlighted the possible applications of vacuum cooling for cooling meat and bakery products, fruits and vegetables. This paper comprehensively reviews the current state of the technology. It is concluded that while vacuum cooling remains a highly specialised cooling technique, with continuing research its application may make its use in the food and vegetable processing industries more competitive and widespread.