Abstract: Vacuum cooling is a complicated heat and mass transfer process.During vacuum cooling of cooked meat,when the pressure within cooked meat is equal or lower to the saturation pressure at the local temperature of cooked meat,evaporation of water within the cooked meat has a cooling effect.Based on the energy and mass balance,a simplified moisture movement model for vacuum cooling was developed in this paper.Moisture movement model can be used to predict the temperature,pressure and moisture content distributions within the cooked meat during vacuum cooling.