| 摘要 |
The process includes at least one cold storage phase in which a food product (1), preferably fermentable, is cooled by a pulsed air flow cooled by an evaporator (2), especially with the aim of halting fermentation, and a subsequent humidification/heating stage in which fermentation is allowed to resume prior to baking. The process includes at least one cold storage phase in which a food product (1), preferably fermentable, is cooled by a pulsed air flow cooled by an evaporator (2), especially with the aim of halting fermentation, and a subsequent humidification/heating stage in which fermentation is allowed to resume prior to baking. In the latter stage the pulsed air flow is humidified by a mist produced by an ultrasound generator (3) fed with condensate recuperated from the evaporator. The installation consists of a closed chamber (7) with a controlled atmosphere having one zone (Z1) for the stored product, and a second zone (Z2) with an air extractor fan (5), a cooling unit with an evaporator (2) and heater (6), and a liquid reservoir (4) with an ultrasound mist generator (3).
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