Focusun – provide professional solutions|Vacuum Cooling

	Forced-air Cooling	Hydro Cooling	Vacuum Cooling	Hydro Vacuum Cooling	Ice Cooling	Room Cooling
Typical cooling time (h)	1 to 10	0.1 to 1.0	0.3 to 2.0	0.3 to 2.0	0.1 to 0.31	20 to 100
Product moisture loss (%)	0.1 to 2.0	0 to 0.5	2.0 to 4.0	no data	no data	0.1 to 2.0
Water contact with product	no	yes	no	yes	yes, unless bagged	no
Potential for decay contamination	low	high2	none	high2	low	low
Capital cost	low	low	medium	medium	high	low3
Energy efficiency	low	high	high	medium	low	low
Water-resistant packaging needed	no	yes	no	yes	yes	No
Portable	sometimes	rarely done	common	common	common	no
Feasibility of in-line cooling	rarely done	yes	no	no	rarely done	no
1Top icing can take much longer.2Recirculated water must be constantly sanitized to minimize accumulation of decay pathogens.3Low if product is also stored in cooler as is done with apples; otherwise long cooling times make it an expensive system.

Source: Compilation of Focusun, data taken from Thompson et al., (1998).