Potato is a major food crop, grown in more than 100 countries in the world. Potato is a nutritionally superior vegetable due to its edible energy and edible protein. Potato chips owe their relatively high food value chiefly to their…
What Is Freeze Drying? If the water vapour pressure of a food is held below 4.58 Torr (610.5 Pa) and the water is frozen, when the food is heated the solid ice sublimes directly to vapour without melting. The quality…
Heat sterilization is the unit operation in which foods are heated at a sufficiently high temperature and for a sufficiently long time to destroy microbial and enzyme activity. General Guidelines For Retort Selection In order to select a retort the…
Freeze drying, also known as lyophilization, has been successfully application for the reliable preservation of heat sensitive products from meat to fruits and vegetables. In addition to food products, it is suitable for other goods, including: Freeze Drying Advantages Over…
Vacuum frying refers to dehydrate food in a negative pressure environment. Generally, the frying temperature is between 80 to 120 ℃, which can effectively reduce the damage of high temperature to food nutrients. The vacuum fried product has lower oil…
Water boiling temperature corresponds to pressure, so only a lower temperature is required at lower pressures to dehydrate food ingredients. This is the basic principle of vacuum frying. The low pressure in a vacuum fryer, allows producing snacks at lower temperatures,…
Traditional French fries are defined as deep-fried potato pieces in the shape of strips with a cross-section of 10*10 mm and a length exceeding 6 – 7 cm, which contain about 4% fat when pre-fried, while ready-to-eat fries may contain…
Features Of The Vacuum Frying Technology At reduced pressure or at vacuum, the boiling point of water lowers, thus, enables the use of lower temperatures for frying at around 90-100°C. Vacuum frying reserves the color and nutrients and imparts the…
Food Freezing Application The commonly employed processing of canning, thermal processing such as pasteurization and sterilization, dehydration, freezing, etc. has been already well known as the proper food preservation techniques. Nowadays food freezing has become one of the most important…
Vacuum cooling is one of the most rapid and uniform methods of extending the shelf-life of fruits and vegetables. Vacuum cooling decreases the pressure around the produce to a point at which the boiling point of water is reduced. The consequent…
