Extending shelf life of baked foods

摘要

The invention relates to a method and a device for preserving capillary porous products, especially baked products, by processing them with at least one inert gas. According to the invention, the products to be processed are introduced into an atmosphere of inert gas at a heightened temperature at which the water present in the capillaries can be found in the form of vapour. The products are then cooled in the atmosphere of inert gas which is conducted during the process in such a way that the water vapour is condensed into the products, the inert gas is adsorbed by the low pressure that arises and the humidity from the products to be treated can be absorbed. The products can be packed gas-tight in the inert gas atmosphere once they have cooled down to a set temperature at which the humidity has been sufficiently removed from them and the pores and the capillaries have adsorbed inert gas.