It is sugested a method of cooling biscuit semi-finished products under vacuum. The influence of the regime parameters of the vacuum cooling process on humidity, temperature and structural-mechanical parameters of biscuit semi-finished products is investigated. Samples cooled by the vacuum evaporation method have better structural and mechanical quality indicators compared to the samples cooled by the convection method and stood for 8 hours.
Vacuum cooling is the fastest way to cool. The cooling process takes a few minutes. The technology of vacuum cooling of bread assumes that during vacuuming there is an isobaric process - water passes from a liquid state to gaseous due to decrease in temperature of a product. Thanks to instant cooling, the products can be used for the following technological processes - packaging, cutting, storage, transportation.
