Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.
This is the most widely used technique for rapid cooling of food products which has been proven to be one of the most efficient and economical methods of cooling and storage of vegetables, fruits, flowers, and more.
When the pressure put onto a liquid is reduced, the vapor pressure needed to induce boiling is also reduced, and therefore the boiling point of the liquid decreases.
[3][6][7] For maintaining a steady cooling process, it is necessary to evacuate the chamber continuously.
This problem is to be taken care of by maintaining the required pressure, temperature, and time of cooling.