Vacuum frying is becoming the buzzword. The deep fried goodies that the fat content is as high as 44% (potato chips) have already made a role in the snacks market. Vacuum-fried carrot and potato chips absorbed about 50% less oil than atmospheric-fried…
Bananas are popular and nutritious fruit, but ripe banana is perishable and deteriorates rapidly after harvesting. Vacuum frying banana chips or heat pump drying banana slices is alternative preservation to minimize economic losses. Bananas are popular and nutritious fruit, but…
Hot water potato slices blanching at 70-95℃ (160 F. to 200 F) for 3 to 8 minutes before frying destroys enzyme activity and leaches out reducing sugars and other chemical constituents that cause off colour and off flavour. The blanching also influences…
To build a potato chips process or frozen French fries process, air drying dehydration prior frying is recommended. Potato slice pre-drying previous to frying reduced initial moisture content to be removed during frying, leading to a reduction in processing time. It is reported…
The quality and shelf life of many foods have been improved due to packaging that maintains an atmosphere in the package headspace that is different from air (Ooraikul and Stiles, 1991; Smith et al., 1992; Riquelme et al., 1994; Perdue,…
Individual quick freezing machine, also named Blast freezersutilize a stream of cold air, and include the cabinet, tunnel, fluidized bed and spiral belt units.
To build a potato chips process or frozen French fries process, air drying dehydration prior frying is recommended. Potato slice pre-drying previous to frying reduced initial moisture content to be removed during frying, leading to a reduction in processing time. It is reported…
Frying is one of the most common food preparation techniques; the flavor is a stronger attraction to consumers and leading to the popularity of deep-fried foods. But there is no escaping the fact that high fat content and acrylamide which…
As one of the food preservation, quick freezing technology is to put the pre-treated food in a low-temperature facility, pass the largest ice crystal formation zone within 30 minutes, the center temperature drops below -5 degrees, and the ice crystal…
A steam jacketed kettle is a container with a spherical bottom with jacket covering to provide space for steam to circulate; the steam condenses on the product-surface of the kettle jacket and transfers its latent heat of vaporization to the product, thereby…
