Can Tomatoes Be Vacuum Cooled?

Vacuum Cooling

• Vacuum cooling is a method of rapidly cooling fruits and vegetables. This process begins by spraying a batch of fruits and/or vegetables with water and introducing them to a vacuum. In some instances, the vacuum cooler itself sprays edibles with water as part of the cooling process. The low air pressure within a vacuum causes the water sprayed on edibles to evaporate rapidly. This in turn causes the temperature of all the items within the vacuum to cool very quickly.

Vacuum Cooling Tomatoes

• Determining whether you can vacuum cool tomatoes depends upon the state of your tomatoes. According to the United Nations Food and Agriculture Organization, tomatoes possess a thick wax cuticle that makes them ill-suited to the vacuum cooling process. However, JBT Food Tech, a food technology company, vacuum cools tomatoes after peeling them. The peeling process removes the thick cuticle, making tomatoes suited to vacuum cooling, although it also severely limits the potential applications for the fruit.

Other Cooling Methods

• Most sources, such as the book "Handbook of Vegetables and Vegetable Processing,” recommend vacuum cooling for leafy greens such as spinach and lettuce. These same resources recommend air circulation as the ideal method for decreasing tomato temperature. This entails placing tomatoes in a cool room with appropriate air circulation and a temperature of 48 to 60 degrees Fahrenheit. Ideal temperature levels depend upon the type of tomato and maturity of the fruit. Tomatoes exhibit extreme sensitivity when it comes to cooling – so always exercise caution. The authors of the “Handbook of Vegetables and Vegetable Processing” warn against hydrocooling tomatoes, as the process adds weight to the fruit, increasing the likelihood of wounds.

Vacuum Sealing

• Vacuum sealing is somewhat similar to cooling fruit in that it offers a means of preservation. The process entails placing something in a low-pressure, vacuum-sealed environment for long-term storage. Tomatoes preserve well when vacuum-sealed, though they require advanced preparation. When placed in a vacuum-sealed environment, tomatoes emit gas. Always cool or partially freeze tomatoes before vacuum sealing to prevent the presence of this gas. Tomatoes do preserve when completely frozen, though they lose their texture during the thawing process. Fully frozen tomatoes are only suited to making sauces or soups once thawed.