Abstract: A method of cooling fresh produce and killing surface pathogens on the fresh produce in a controlled environment. A hydrogen peroxide-containing sanitizing gas is introduced into the controlled environment to contact the fresh produce. The concentration of the sanitizing gas is reduced to a safe level and the produce is then removed. Cooling may be accomplished using a vacuum chamber. The sanitizing gas may be ionized.

Abstract: To kill insects on fresh produce, the fresh produce is placed into the interior of a vacuum chamber and a partial vacuum is drawn and maintained within the interior for a time interval adequate to kill the insects. In some examples the holding step is carried out with the absolute pressure maintained in a range of 4.57 to 5.0 mm Hg. In some examples a pathogen-killing sanitizing gas is injected into the vacuum chamber at the end of the time interval.

Abstract: A vacuum cooling system is provided with controls for reliably and consistently controlling the cooling system for a chamber that holds produce provided with a vacuum pump, a refrigeration system, a vent valve, a bleed valve, first, second and third pressure detectors or pressure set points and a programmable logic controller for starting the pump and then automatically operating the refrigeration system in response to operation of the first pressure detector and then momentarily and repeatedly opening the bleed valve in response to operation of the second detector and wherein the third detector detects a pressure above the second level detector and the control system closes the bleed valve in response to operation of the third pressure detector.

Abstract: A vacuum cooler for produce and the like comprising a vacuum tube (9) forming a vacuum chamber (10) in which the produce is placed. A vacuum pump (13) lowers the atmospheric pressure while cold water is circulated over the produce by a pump (24) forcing the water through nozzles (22). The invention comprises a venting system allowing outside air into the vacuum chamber to raise the pressure back to atmospheric level to allow removal of the cooled produce. A vent pipe (42) includes an outlet (44) positioned beneath the water level in the pump (29). By causing the incoming air to enter the vacuum chamber through the water, the pressure rise is slowed, pressure differentials throughout the vacuum chamber are reduced, and the humidity level of the air entering the chamber is raised to reduce vacuum infiltration of water into the produce.