ccelerate its maturity and even corruption, appear unwilling to see the shape, color and soften the tissue changes, breathing heat can also cause changes in metbolism, affecting product taste and nutrition.In the range of 30 ℃ ~ 60 ℃, fungi, bacteria and various microorganisms multiply is the most productive.Fresh fruits and vegetables are generally weighing sales, then the water loss caused by weight loss also further reduce the economic value of the product.
Vacuum cooling method compared w