Compared to traditional atmospheric or ambient cooling, so, vacuum cooling is faster and more efficient. so, A product made to reduce the difference between the water vapor pressure and atmospheric pressure through this relatively new technology.
The vacuum cooling system creates a Vegetable Vacuum Cooling by removing dry and humid air from the cooling environment.
As a result, so, the product’s free moisture is vaporize faster.
Using this technology, high-speed bakeries can reduce cycle times and utilize floor space more efficiently.
Bakeries’ desire to reduce the time from the ingredients scaling step to product packaging led to the implementation of Vacuum Cooling of Fruits and Vegetables in the baking industry.
No-time dough systems are use most often in high-speed bakeries, which take about three hours to produce bread. However, bakers can reduce the baking time to about two hours under vacuum cooling conditions.
How it works?
This process involves placing or transferring loaves straight into so, Vacuum chamber as soon as they exit the oven at 205°F (96°C). so, Depending on the processing requirements, the pieces produced per minute, and the floor usage are size. It loade, and the vacuum chamber is seale to prevent the exchange of gases.
When a vacuum pump starts working, the air is removed from the cooling chamber, resulting in a decrease in air pressure. As a result, water in the product will boil at a lower temperature when a vacuum is create inside the equipment (partial or total). Moisture in the product then gradually evaporates. Latent heat must be emitte during the boiling process, which is withdrawn from the product crumb. This causes the temperature of the loaf to drop, allowing it to cool.
A condenser channels the collected moisture to a separate location after the vacuum pump has drained the water vapor.
3.Product temperature drop
4.Vacuum cooling parameters
5.Product load (lb/batch or lb/min)
6.Vacuum pressure of operation
As a result of vacuum cooling’s speed, it is a popular technology with less stable bakery products prone to collapsing as they cool. As a result of this process, bakeries can achieve uniform cooling without relying on changing atmospheric conditions. Depending on the application, the require equipment may be batch or continuous and must be isolated from the surrounding area.
Advantages of vacuum cooling
1.A shorter cooling time (from 212°F/100°C to 86°F/30°C in only three to six minutes)
2.Mold contamination is less likely to occur after baking
3.In place of a 250 m2 cooling tower, a 20 m2 of equipment can be use to cool the product
4.Product shrinkage is greatly reduced, resulting in a better crust appearance and symmetry
5.The crumbly product reduces collapse chances during slicing
Products that can be vacuum coole
6.High volume pan bread
Vacuum cooling is particularly beneficial for “difficult” products like gluten-free and low-carb bread. Vacuum cooling can also be use for prebakes and bake-offs. Furthermore, these product groups will be more productive, have higher quality, and have a longer shelf life.
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