Determination of the rational design of a vacuum chamber of a device for vacuum cooling of bakery products under continuous production conditions

The article addresses the issue of improving the design of the vacuum chamber of a vacuum cooling apparatus for bakery products in continuous-flow production conditions.The relevance of the study is driven by the need to reduce the cooling time of baked goods after baking in order to lower energy consumption and enhance the quality of the final products.Modern approaches to organizing the cooling process in the baking industry are analyzed, particularly the use of vacuum cooling methods, which significantly reduce the cooling duration while preserving the porous structure and organoleptic properties of the products.The aim of the study is to determine a rational design of the vacuum chamber, taking into account real operating conditions, ensuring the tightness of joints, sufficient structural strength, and optimal placement of bakery products during cooling.Geometrical and design calculations were performed to justify the shape and dimensions of the vacuum chamber.In particular, the required contact area of the sealing with the vacuum chamber was determined to ensure airtightness under a vacuum pressure of 4 kPa.It was established that the minimum contact area should be no less than 0.0389 m.Using SOLIDWORKS Simulation software, a stress-strain analysis of the vacuum chamber design was carried out.The simulation considered the influence of external atmospheric pressure on the vacuum chamber walls and the compressive force acting on the chamber's seal.The simulation results confirmed that the maximum stress values do not exceed the allowable limits for the selected material (stainless steel AISI 316L), and the structural deformations remain within acceptable limits.The developed design ensures sufficient rigidity, airtightness, and manufacturability, confirming its suitability for use in continuous production environments.The obtained results can be used for further optimization of energy consumption and reduction of the vacuum cooling time of bakery products.