| 摘要 |
A method of cooling baked products, such as bread, is provided comprising the steps of moving the products on a conveyor belt through a cooling unit, cooling air to about 15 ~C or less, thereby increasing its relative humidity, and then passing the cold air over the baked products to cool the products, the cooling coils in the cooling unit being arranged such that the temperature of the air does not rise by more than 8 ~C as it passes over the product s. Air having a temperature of about 15 ~C or less has a much higher relative humidity than air at ambient temperatures. Thus by passing such cold air over the baked products, the moisture loss from the products can be controlled without the use of humidification devices, such as air washers. This reduces the cost of the equipment needed, reduces cooling times, and is safer.
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