Problem: quickly cooling the food while preventing boil and blowing spill.Solution: a device for vacuum cooling a food under reduced pressure in the processing vessel is monitored, and the food temperature and pressure in the processing vessel are monitored, and the decompression operation and the holding operation are repeated based on the monitored information. In the depressurizing operation, the inside of the processing tank is reduced until the temperature difference between the food temperature TF in the processing vessel and the saturation temperature TS corresponding to the pressure in the processing vessel reaches the set value. Delta.t1. In the holding operation, the pressure in the processing vessel is maintained at the pressure after the pressure reducing operation.For example, the pressure reducing operation for reducing the pressure within the processing tank until the temperature difference becomes the first set value. Delta.t1 based on the temperature difference between the food temperature TF in the processing vessel and the saturation temperature TS corresponding to the pressure in the processing vessel, and holding the pressure in the processing tank until the second temperature difference Δ T2 is smaller than the first set value Operation and repeat.Diagram【課題】突沸や吹きこぼれを防止しつつ、食品を迅速に真空冷却する。【解決手段】処理槽内を減圧して食品を真空冷却する装置であって、処理槽内の食品温度と圧力とを監視し、この監視情報に基づき、減圧操作と保持操作とを繰り返す。減圧操作では、処理槽内の食品温度TFと処理槽内の圧力相当の飽和温度TSとの温度差が設定値ΔT1になるまで、処理槽内を減圧する。保持操作では、処理槽内の圧力を減圧操作後の圧力に保持する。たとえば、処理槽内の食品温度TFと処理槽内の圧力相当の飽和温度TSとの温度差に基づき、温度差が第一設定値ΔT1になるまで処理槽内を減圧する減圧操作と、温度差が第一設定値よりも小さな第二設定値ΔT2になるまで処理槽内の圧力を保持する保持操作とを繰り返す。【選択図】図2
