New applications for vacuum cooling in baked product stabilisation. Repercussions from their use on the quality and efficiency of products and processes

Participating entities:

  • Siro Medina


Spanish Ministry of Economic Affairs, Industry and Competitiveness (CDTI), and co-financed by the European Union through the Ronda ERDF Fund 2014-2020 – Pluri-regional Operational Programme for Smart Growth.

Call for applications:


Partial objectives

  • To create complete product ranges by improving sensory quality characteristics when compared with existing products.
  • To reduce energy consumption when compared with current cooling processes based on forced air and controlled temperatures.
  • To reduce mould spore pollution during the cooling stage when compared with cooling processes based on either ambient temperature or forced air and controlled temperatures.
  • Related to the above: to improve the product shelf life.