Process improvement in vacuum cooling of toast bread

Process extension for vacuum cooling of toast bread. This is the title of Simon Kauflin's bachelor thesis at the ZHAW. The aim of his bachelor thesis was to further develop vacuum cooling with the aid of atmosphere control within the vacuum chamber. The laboratory vacuum chamber provided by Durrer was equipped with temperature and humidity sensors for this purpose. As part of his bachelor thesis, Simon analyzed the influence of selected cooling speeds and humidity during vacuum cooling on the quality properties of toast bread. Common parameters such as crust color, crumb & crust strength, specific volume or moisture content were analyzed.

We congratulate Simon on his bachelor degree in food technology and thank him for his research results.