Vaccum cooling is chiefly employed in

Answer: Option B

Vaccum cooling is chiefly employed in Leafy vegetables.
Vaccum cooling is a rapid cooling technique for any porous product that has free water and works on the principle of evaporative cooling.
Vaccum cooling is generally used for cooling food products having a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.