Vacuumcooling is a complicated heat and mass transfer process supported by various theories such as diffusion, heat transfer, mass transfer and phase change.
真空冷却过程是复杂的相变传热传质过程，该过程涉及到扩散、传热、传质和相变等机理。
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Vacuumcooling is a rapid evaporative cooling technique under vacuum, which can be applied to specific foods and in leafy vegetables.
真空冷却是在真空下水分快速蒸发的预冷技术，可用于食品尤其适于叶类蔬菜的冷却。
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The concept of relative water loss rate is advanced to judge the degree which actual water loss is higher than theoretical water loss in the process of vacuumcooling.