Vacuum cooling is a technique that involves lowering the temperature of food by rapidly removing heat and moisture in a low-pressure environment. There are several synonyms for vacuum cooling, such as vacuum cooling system, vacuum cooling technology, and vacuum cooling chamber. Other terms that refer to this process include rapid chilling, flash cooling, and cryogenic cooling. Similarly, there are many other methods to cool or freeze food such as air blast freezing, immersion freezing, and contact freezing. While each method has its strengths and weaknesses, vacuum cooling is ideal for delicate or heat-sensitive products, as it allows for fast cooling without damaging the texture or flavor of the food.