Description
Rapid cooling technique using the principle of evaporative cooling
Technical
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling. 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.
Sensory Profile
Aroma ()
Wine Analogy
Similar to the rapid cooling of white wine grapes post-harvest to preserve volatile aromatics
Coffee Analogy
Comparable to the quick cooling of roasted coffee beans to lock in aromatic compounds
Perfume Analogy
Like the flash cooling of floral essences in perfumery to capture top notes