Blogs

Guidelines For Retort Sterilizer Selection

  • May 29, 2024

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…

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Learn about vacuum frying technology

  • May 29, 2024

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…

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Fruits and vegetables vacuum fryer capacity

  • May 29, 2024

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…

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Chips and chips processing abc

  • May 29, 2024

High dry matter, edible energy and protein content of potato make it nutritionally a superior vegetable as well as staple food. It is reported that Frozen French fries and chips share unit operations in the potato processing industry of 30%…

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