Can Water Freeze Simply by Decreasing Pressure?

Picture from Cengel's Book on Thermodynamics 5th Edition

We all know that Boiling point of a liquid depends upon the external pressure. If external pressure is increased then Boiling point is increased and when the external pressure of water is decreased its boiling point is lowered e.g.at 23.7torr water has boiling point of 25 degrees.If we reduce the pressure further, there is a chance that water instead of boiling freezes to form ice simply by reducing pressure. The pressure in this case is 6.02E-6 at 0degree celsius which is the freezing point of water.This process is known as Vaccuum Freezing and was first used by Dr. William Cullen back in 1775.

A related process known as Vaccuum Cooling is used to fast cool leafy vegetables by evaporating water present on their leaves via decreased pressure. Actually the leafy vegetables are taken in a sealed container and pressure inside the container is reduced below the critical pressure of water at a particular temperature. It allows water to vaporize and it does so by taking heat of vaporization from the vegetables. The vegetables are cooled down during the process.

Although it is an expensive process yet is used for vegetables and products whenever fast cooling is required. The process works fine with vegetables having high surface area to volume ratio but does not give useful results with the ones having low surface area to volume ratio.