A cooling technique based on liquid evaporation: subjecting products containing free water to vacuum pressure allows part of that water to boil off at relatively low temperatures, and the latent heat of vaporization produces a rapid cooling effect. Vacuum cooling suits products where water removal will not cause structural damage and where no barrier — such as a thick wax cuticle — blocks moisture loss; leafy vegetables, mushrooms, and baked goods are classic applications. Cooling that takes hours by air can finish in minutes, sharply extending shelf life by racing through the microbial danger zone. Precise pressure control prevents excessive weight loss and texture damage.