❄️ Vacuum Cooling Technology
Cooling Time Calculator Guide
February 10, 2026
Estimating Cooling Time
The time required to cool a batch of product in a vacuum cooler depends on the total heat that must be removed and the cooling capacity of the system. The basic formula is: Q = m × Cp × ΔT + Lv × Δm, where Q is total heat (kJ), m is product mass (kg), Cp is specific heat capacity (kJ/kg·K), ΔT is temperature difference (K), Lv is latent heat of vaporization (2,257 kJ/kg), and Δm is mass of water evaporated (kg).
Typical Cooling Times
| Product | Initial Temp | Target Temp | Time |
|---|---|---|---|
| Leafy greens | 28°C | 2°C | 25 min |
| Mushrooms | 25°C | 4°C | 20 min |
| Broccoli | 30°C | 2°C | 30 min |
| Cooked food | 90°C | 10°C | 8 min |