Vacuum cooling is to vacuum the fruits and vegetables in the vacuum chamber with a vacuum pump and put them into the insulation vacuum chamber. When the corresponding water vapor, the saturation pressure of the water on the surface of the gap between fruits and plant fibers, the indoor temperature vacuum of fruits and vegetables begins to evaporate, and the evaporation will vaporize the far latent heat, reduce the temperature of fruits and vegetables, and further down until the vegetables cool to the required temperature. Water boils at 100 at atmospheric pressure. However, when the pressure drops, the boiling point also decreases, which can reduce the boiling point of water available for the phenomenon. However, in order to evaporate water, it is necessary to absorb heat.