Revent Vacuum Cooler: A study of energy use, process time and bread quality

Important results from the project

The aim to replicate and analyze the company´s own tests of Revent Vacuum Cooler by letting an independent research institute investigate the energy and time consumed in the baking process, focusing on cooling methods, has been implemented as planned in the project set up. The aim and objective to analyze various quality aspects of the baked products have been met.

Expected long term effects

This verification project have extended the existing knowledge about savings in energy and time consumption for baking combined with vacuum cooling compared to conventional cooling methods. The in-depth sensory analysis has provided extensive information regarding numerous aspects of quality of the baked products.

Approach and implementation

In this project, energy consumption and time spent in the various stages of baking process has been measured. In addition to the quantitative measurements qualitative evaluations of the baked products have been made.