What is vacuum precooling?

Inside a sealed vacuum chamber, air is continuously pumped out by a vacuum pump, causing the internal pressure to rapidly decrease. In a low-pressure environment, the boiling point of water is significantly lowered.

At this point, the moisture inside and on the surface of the agricultural products will boil and evaporate at a lower temperature, and the evaporation process absorbs a large amount of heat, causing the agricultural products themselves to rapidly cool down in a short period of time.

The entire process is efficient and quick, typically taking only 20-30 minutes to reduce the core temperature of vegetables from above 30°C to 2-4°C.

Even with packaging, as long as the packaging has pores, rapid and uniform cooling can be achieved, ensuring consistent temperature between the inner and outer layers.

This rapid and uniform cooling method significantly extends the freshness period of agricultural products.

Compared to traditional cooling technologies, vacuum precooling boasts higher efficiency and serves as a pivotal technology for maintaining the moisture and freshness of high-end vegetables and premium agricultural products from the field to the hands of consumers.

It has become an indispensable part of modern efficient agriculture, akin to "instantly putting fruits and vegetables to sleep", preserving their freshness, helping them sell further, last longer, and maintain superior quality.