METHOD AND APPARATUS FOR COOLING BREAD JUST AFTER BAKED

A method and apparatus for cooling bread just after baked are proposed in which bread f just after baked is transferred on a conveyor 2 into a cooling chamber 1 and carried out therefrom after it is allowed to reside therein for a period of time needed for cooling, inside temperature of the cooling...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TSUTSUMI SATOSHI, OTA TORU, KATORI YOICHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING BLASTING COLD ROOMS COMBINED HEATING AND REFRIGERATION SYSTEMS COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS DETAILS OF HEAT-EXCHANGE AND HEAT-TRANSFER APPARATUS, OFGENERAL APPLICATION DRYING DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING BAKED ARTICLES MADE FROM DOUGH HEAT EXCHANGE IN GENERAL HEAT PUMP SYSTEMS HEATING HUMAN NECESSITIES ICE-BOXES LIGHTING LIQUEFACTION SOLIDIFICATION OF GASES MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS MANUFACTURE OR STORAGE OF ICE MECHANICAL ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF REFRIGERATION OR COOLING REFRIGERATORS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WEAPONS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A method and apparatus for cooling bread just after baked are proposed in which bread f just after baked is transferred on a conveyor 2 into a cooling chamber 1 and carried out therefrom after it is allowed to reside therein for a period of time needed for cooling, inside temperature of the cooling chamber is maintained at 5-20° C., hydrated air m is supplied in an upstream side part of the transfer direction of the conveyor where temperature is highest in the cooling chamber 1 to form an atmosphere of high absolute humidity around the transfer passage of the bread f by virtue of the heat of the bread f just after baked, by which the transfer space 3 surrounding the transfer passage of the conveyor 2 is rendered highly humid with relative humidity of 60% or higher, as a result, cooling time is reduced, eating quality is maintained by preventing evaporation of water from the bread while it is cooled just after it is baked, process yield is increased resulting in a reduced processing cost, temperature in the center part of the bread is properly lowered so that the bread can be cut well without developing a rough cut surface.