ABSTRACT
The vacuum (sub-baric or low-pressure) technology finds numerous roles in processing, handling, packaging, etc., in the food industry. Sub-baric or low-pressure conditions are valuable in the processing of products, which are reactive to heat or oxygen. This chapter discusses the role of vacuum technology in vacuum evaporation, vacuum drying, vacuum frying, vacuum deaeration, vacuum impregnation, vacuum cooling, sous vide cooking, vacuum packaging, etc.
