VACUUM COOLING OF BAKERY PRODUCTS: PARAMETERS AND FEATURES IN CONTINUOUS PRODUCTION
Keywords:
vacuum cooling, bakery products, crust gas permeability, structural-mechanical properties, cooling in continuous productionAbstract
This article examines the features of the vacuum cooling process of bakery products in continuous production conditions. It has been established that the critical parameters limiting the rate of pressure reduction in the vacuum chamber are the crust gas permeability (0.32–0.42 m³/(m²·s)) and the structural-mechanical properties of the crumb. Experimental studies showed that the crust acts as the main barrier for vapor release, while the crumb has practically no effect on the process. A dependence of crumb strength on temperature was revealed: as temperature increases, the strength limit decreases, which should be taken into account when determining cooling regimes. For a 0.5 kg wheat bread, the optimal process parameters were determined: the pressure reduction rate in the vacuum chamber does not exceed 4.5 kPa/s, and the cooling time is 66 s, allowing the traditional cooling time of 1–2 hours to be reduced to 66 s. The obtained results allow assessing the impact of vacuum cooling on the physico-mechanical properties of products and provide a basis for improving existing equipment and developing new ones, increasing the efficiency and energy saving of bakery production. The practical application of these results contributes to improving product quality and reducing technological time at enterprises.References
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