Applications for industrial bakeries
RF dryers have proven to be very effective when fitted after the baking ovens to control the product moisture content accurately and uniformly, with added benefits to productivity and quality. The radio frequency energy eliminates the excess moisture from the product rapidly and efficiently, without causing over-baking (excessive browning) of the surface.
Removing the final excess moisture from a baked product is a challenging task: the conventional oven finds it hard to transfer heat to the centre without the risk of over-colouring, which will result in a dark and out of specification product. Over-baking (browning) has also been recognised as one of the causes of Acrylamide formation, a suspected carcinogenic substance formed during cooking, baking and frying of carbohydrate-rich food products. Last but not least, the moisture differential between the centre and the crust will generate tensions within the product, during and after cooling, that may cause the so-called “checking” phenomenon, i.e. cracks and fractures that appear in the product even without any mechanical solicitation.
The RF electromagnetic field, due to its ability to transfer energy to the product volumetrically and selectively according to the moisture location, will overcome the low thermal conductivity and the crust heat barrier and directly dry the (wetter) centre of the product without affecting the desired colour.
Practically, combining a traditional oven with a post-baking RF equipment, it is possible to manage the baking process as follows: development, baking and colouring of the product will take place in the traditional oven, while the last drying phase will take place in the RF equipment, with great benefits in terms of energy saving, reduced process time and final product quality.
Moisture reduction and leveling
RF drying allows to achieve an accurate moisture level inside the product and to reduce cross-band moisture differential at the exit of the baking oven.
Enhanced flavour and crispness
The RF treatment improves flavour retention, colour control, crispness and shelf-life. It also reduces checking problems.
Reduced acrylamide formation
Final drying by RF allows to reduce surface browning and Acrylamide formation.
Higher oven throughtput
Final RF drying increases conventional oven throughput and reduces bakery floor space requirements and energy consumption. The process control is instantaneous and accurate.
- Breakfast Cereals
- Butter Cookies
- Chocolate Cookies
- Coconut Rings
- Custard Cream Shells
- Choux / Éclairs
- Oat Flake Cookies
- Puff Pastry
- Bread Sticks
- Sponge products
- Baby Cookies
- Rusk Biscuit
- Appetiser Snacks
- Bagel Chips
- Bread Croutons
- Cheese Thins
- Cracker Biscuits
Typical moisture reduction and levelling effect achieved in biscuits by means of a RF post-baking dryer.