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Vacuum and cryogenics

Vacuum and cryogenics

Vacuum keeps food fresh and cool from field to table

14 Aug 2019
This article first appeared in the 2019 Physics World Focus on Instruments & Vacuum under the headline "From field to table"

Vacuum cooling is a fast and energy-efficient method for chilling food and extending its shelf life. Now its success in the food industry is driving wider interest, writes Pierre Lantheaume

Portable vacuum systems ensure vegetables stay fresh for longer.
Vegging out Portable vacuum systems such as Weber Cooling’s Next Gen 6 IP Vacuum Cooler (shown here) are used to cool produce soon after harvest, ensuring that vegetables stay fresh for longer. (Courtesy: Weber Cooling NL)
Keeping food fresh during its journey to your plate isn’t easy. The clock starts ticking as soon a

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Pierre Lantheaume is global business development manager for food and packaging at Leybold Vacuum, e-mail pierre.lantheaume@leybold.com
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