Vacuum cooling of bakery products
Vacuum cooling is a process designed for preparation of products for transportation or long storage. It is used for treatment of vegetables, mushrooms and bakery products.
Method of enthalpy cooling was opened in 18 century by Scotland scientist Ulyam Callen. A little later the technology was modernized but operationla concept was the same.
The product is placed in a special chamber, from which the air is removed. This process leads to water evaporation and cooling of product. This provides quick and even cooling and increases storage life.
However, this is a not full list of advantages of vacuum cooling technology that has become pore popular lately.
This popular metod has a lot of advantages:
- time reduction for complete cooling up to 15-20 minutes;
- energy saving up to 60%;
- increase storage life;
- preservation of