Vacuum cooling is a pre-cooling technique with an average cooling time of only 15-30 minutes. Vacuum cooling reduces:
- The degree of respiration (and thus the risk of botrytis [in flowers] and black rot [in vegetables])
- Transpiration, and thus loss of fluids (maximizing your yield)
- The production of ethylene and the sensitivity to this
- The development of microbes (and thus the percentage of production loss)
Withdrawing heat
Vacuum cooling withdraws heat from products through forced evaporation of a small percentage (usually 2-3%) of the product's own fluids. That generally occurs under low pressure. The energy that's released in forced evaporation, lowers the product temperature. Vacuum cooling is suitable for (non-airtight) packaged products.
Constant end temperature
Sam Heemskerk: "It's the only method that guarantees an almost perfectly constant end temperature, making it the ideal solution for quickly recooling varied shipments on airports and logistical centers, without any risk of freezing. Vacuum cooling also shortens the time-to-market ("same-day delivery"). It gives a more constant and low cold store temperature, and longer storage options. Finally, vacuum cooling is energy efficient."
Sam Heemskerk, Weber Cooling, at the vacuum cooling test setup
For more information:
Weber Koudetechniek
Sam Heemskerk
M: +31 (0)6-19 834 845
E: [email protected]
www.weberkoudetechniek.nl