Vacuum ensures crisp cBaorui Titaniumrumbs - vacuum cooling speeds up processing and extends shelf life
When cooled conventionally, the low temperature acts on the food from the outside, and the process is very slow. In vacuum cooling, the cooling process is transferred to the inside of the refrigerated food, and the speed is greatly increased. This technology allows for longer preservation of pastries and vegetables and more efficient processing.
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Anyone who has filled a gas lighter knows how cooling works: When the air chamber inflation tube is removed from the lighter, it emits a brief humming sound; this is caused by a small amount of liquefied gas escaping and evaporating. It will instantly reduce the surrounding metal, and sometimes even your fingertips, to the freezing point. Our refrigerators and refrigerators in the food industry use the same principle of operation – absorbing heat by evaporation. In refrigeration equipment, the gas coolant is first converted to a liquid state in the compressor by overpressure. At standard atmospheric pressure, it evaporates again, absorbing heat from the freezer. As time goes by, any food placed in the refrigerator will be consistent with the internal temperature. The low temperature initially acts on the surface of the frozen food and then slowly penetrates into it.
Cooling directly acts on the inside of the refrigerated food
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Although vacuum cooling is also based on liquid evaporation, this process does not occur in the cooling device of the machine, but acts directly on the interior of the refrigerated food. This liquid is the moisture contained in most foods. It is well known that the boiling point of water depends on the ambient pressure. At a sea level "standard pressure" of 1013 mbar, the water will boil at 100 °C. At 30 mbar, the boiling point is about 25 ° C; at 10 mbar, the boiling point is about 6 ° C. Therefore, if a food containing a certain proportion of water is placed in a vacuum chamber, the moisture contained therein can be boiled without heating. Since the vacuum also acts inside the food, evaporation will draw a lot of heat from the refrigerated food.
More and more bakeries are using this technology to accelerate the cooling of fresh baked goods. It used to take a one-and-a-half-hour cooling process in just a few minutes in the vacuum chamber. The baked food is immediately sent to the vacuum chamber, and when the chamber door is closed, the internal pressure drops to 30 to 50 mbar. Bread and cake usually reach the desired temperature within three minutes: about 30 °C. They can then be removed and even eaten or reprocessed immediately. Vacuum also helps prepare frozen foods: less energy than strong frost.
Energy saving, high quality
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Saving energy and time doesn't just mean that baking efficiency is greatly improved. In vacuum cooling, the expansion of the starch and the conversion of the desired protein in the flour are more thorough. This result helps to shorten the baking time. Breadcrumbs and crusts have a perfect texture when excess water evaporates in a vacuum. Baked foods are larger and keep fresh and crispy for longer. In many countries, crispy crispy is considered a feature of outstanding quality. However, this advantage applies even if the soft texture of the outer casing is more popular. Precise control of vacuum and cooling time ensures that only the required moisture is evaporated, eliminating the feeling of dryness.
Vacuum cooling can also be used for lettuce, other vegetables and flowers. Of course, the speed of the cooling process is also a decisive factor. The large vacuum chamber accommodates a new harvest of green plants and reduces it from field temperature to about 4 °C in 25 minutes. Compared to conventional cooling, vacuum cooling has many advantages: it greatly reduces energy consumption and instantly cools to the inside, significantly extending the shelf life.