THE PRINCIPLE OF VACUUM COOLING IS BASED ON RAPID EVAPORATION OF PART OF THE MOISTURE OF THE PRODUCT UNDER VACUUM. VACUUM COOLING CAN BE USED TO SHORTEN PROCESSING TIME, EXTEND PRODUCT SHELF LIFE, AND IMPROVE PRODUCT QUALITY AND SAFETY. IN AGRICULTURAL INDUSTRY IS USED VACUUM COOLING TO REMAIN LONG TIME AS FRESH FOR VEGETABLES AND MUSHROOM. THE CONCERN FOR FOOD SAFETY HAS MADE FOOD MANUFACTURERS TO EXPLORE NEW METHODS TO COOL IN THE FOOD INDUSTRY.