Ferré & Consulting Group (Holding Group) is Aston Foods’s official consultant for implementation of vacuum cooling in your industrial or artisanal lines
Whether you want to cool rolls, bread or cookies, biscuits, plaits, fruit cakes or even croissants quickly, vacuum-cooled products will remain fresher for longer and will therefore have a longer shelf life. Whether it is partly baked products intended for finish baking or fresh products around 99% of the range can be refrigerated using vacuum cooling. Cost savings are achieved while improving the quality of the result by replacing deep freezing. Make an appointment for a no commitment presentation.
Vacuum cooling uses evaporation enthalpy, or more put simply, the heat of evaporation. The water starts to evaporate with increased negative pressure. Evaporation causes the products cool in a natural and physical way. Aston Foods’ plants are set up in such a way that the flavourings and moisture content of the baked goods are not impaired as far as possible.
The enthalpy of vaporization, also known as the heat of vaporization or heat of evaporation, is the energy required to transform a given quantity of a substance from a liquid into a gas at a given pressure (often atmospheric pressure).
It is often measured at the normal boiling point of a substance; although tabulated values are usually corrected to 298 K, the correction is often smaller than the uncertainty in the measured value.
The heat of vaporization is temperature-dependent, though a constant heat of vaporization can be assumed for small temperature ranges and for Tr<<1.0. The heat of vaporization diminishes with increasing temperature and it vanishes completely at the critical temperature (Tr=1) because above the critical temperature the liquid and vapor phases no longer exist, since the substance is a supercritical fluid.