Technology

  • Post time: 04-20-2018

    It is well known that the water content of most of fruits and vegetables is higher than 80%; it is perishable quickly. Dehydrate fruits and vegetables instead of fresh material cold storage are alternative method to extend their shelf-life and are more popular as suppling nutritional value of vit...Read more »

  • Post time: 04-19-2018

    Estimate tomato sauce temperature in steam jacketed kettle.  Assume: Steam heating time: t=5 min=300s Radius of steam jacketed kettle: R=0.5m Tomato sauce density: ρ=980 Kg/m3 Steam convective heat-transfer coefficient:h=5000W/m2·℃ Jacketed kettle internal surface temperature: Ta=90℃ Initial te...Read more »

  • Post time: 04-08-2018

    The banana slicer working principle is very simple. The cutting blades which are powered by electric motor have two or three cutting blades; the banana slicer machine has four holes of the upper feeders from where the banana and plantain will be feed and then dropdown to the cutting blade by gra...Read more »

  • Post time: 04-02-2018

    Garlic peeler is designed for peel the dried separated garlic cloves with a smooth surface. It utilizes compressed air to remove and separate the garlic skin. The normal time relays set up data for our garlic peeling machine operation is as follows, Feeding time: 0.3~0.6 second    Peeling time: ...Read more »

  • Post time: 03-27-2018

    During potato chips deep fat frying process,  The greater the density of fresh potato, the lower oil uptake of potato chips; The thinner of the chips, the higher oil content; Within a certain temperature range, the higher the frying temperature, the less oil absorption; Frying time is long and t...Read more »

  • Post time: 03-26-2018

    Final vacuum fried potato chips oil uptake: 18.5% The optimum operation data of vacuum Fried potato chips are: Potato chips thickness: 1.5 mm Vacuum condition: 8 kPa Frying temperature: 75 -85 ℃ Frying time: 30 min De-oiling speed: 400 rpm De-oiling time:  4 min             Read more »

  • Post time: 03-24-2018

    Small Scale Deep Fat Fryer which is designed with new oil (fat)-water mixture frying technology is suitable for a small capacity, like 30Kg/h, 50 Kg/h. 1、 Add fresh water into deep fryer pan until overflow from water valve. Pls pay attention that it must be not too much water to avoid a wrong ...Read more »

  • Post time: 03-24-2018

    Abrasive potato peeler machine is especially suitable for small scale potato chips French fries processing. 1- Put fresh potatoes into the peeler drum before starting. The batch quantity is as follows for reference, Specification Batch quantity HPM10 5—8Kg HPM30 15—25Kg 2- Open the fre...Read more »

  • Post time: 02-24-2018

    Our quick freezing machine includes tunnel quick freezer, fluidized quick-freezer and spiral quick freezer. New fan design with high efficiency and air velocity control, creates an even air flow distribution Unique evaporator design of fins and refrigerant supply, water Defrosting, 8-12h/time, le...Read more »

  • Post time: 02-23-2018

    5 grams of sample Amount of extract fat Proportion of fat Fried potato chips Ⅰ 1.57g 31.40% Fried potato chipsⅡ 1.44g 28.80% Non-fried potato chips 1.28g 25.60% Fried puffed potato chips 1.54g 30.80% French Fries 0.79g 15.80% Read more »

  • Post time: 01-19-2018

    Jacketed Kettle Applications Braising, cooking and simmering of vegetables, meat, fish or poultry, jams, sauces, syrups Features Quick and even heating The special design of the steam or electrical heating excludes the possibility of uneven heating and ensures maximum heat efficiency. No burnin...Read more »

  • Post time: 01-13-2018

    The inside temperature of the smoker oven is of utmost importance; it has a direct effect on the quality and appearance of the finished product. Determining temperate is as easy as inserting a stem thermometer temperature by touching the smoker or inserting a hand is lucky at best. And of course ...Read more »

  • Post time: 01-11-2018

    Smoking has been traditionally used for shelf life extension and development of the typical sensory flavor associated with smoked meats. Sausages and other meat products are smoked for flavor and color development and to preserve the product. Hot smoking is a more flavorful cooking process. A smo...Read more »

  • Post time: 01-09-2018

    The intermittent vacuum fryer is more appropriate for smaller scale snacks business and the continuous vacuum frying machine is a good choice for commercial food manufacturers use because this type can handle large quantities.  Read more »

  • Post time: 01-06-2018

    Steam carries approximately six times the energy of boiling water and gives up that energy upon contact with a colder surface. This simple fact makes steam an ideal heat transfer medium, and steam jacketed kettles the ideal way to cook, reheat and hold a wide variety of menu items. A steam jacket...Read more »

  • Post time: 01-03-2018

    The use of vacuum is an alternative to improve quality of products during deep fat frying. Air absence during vacuum frying can inhibit lipid oxidation and darkening of fruits and vegetables. Vacuum fried fries can exhibit a crunchy texture, suitable color and flavor, and appropriate nutrient ret...Read more »

  • Post time: 01-02-2018

    1) The term IQF stands for “individually quick frozen.” Each piece is individually freezed, the final product is not frozen into a solid block. 2) Another term for IQF is “flash-frozen.” Quickly freezing the foods produces ice crystals that are small, and thus do not cause...Read more »

  • Post time: 12-27-2017

    Low temperature fried fruits and vegetables chips which are produced with vacuum frying machine are one of the most popular healthy foods now. Generally, the best quality fruit and vegetable chips have a flat and crispy texture with low oil content. Chip shrink and the phenomenon such as surface ...Read more »

  • Post time: 12-25-2017

    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 carbohydrate and fat content. They contain from 30 to 50 percent...Read more »

  • Post time: 12-23-2017

    Vacuum fryer has following characteristics: (1) Low temperature, Maintaining the original color, flavor and nutrition of fruits & vegetables; (2) Moisture evaporates quickly, drying time is short; (3) Puffing the food, improve the products reconstitution properties; (4) Extend the foods shelf...Read more »

  • Post time: 11-22-2017

    From: [http://time.com/3983258/chips-acrylamide/] Don’t even start with that “made from potatoes” business: chips are not a vegetable. Plain salted potato chips are “a low-nutrient, high-calorie food,” says Lindsay Malone, registered dietitian who works at the Cleveland Clinic. A typical 1.5-ounc...Read more »

  • Post time: 11-17-2017

    Vacuum Frying Sweet Potato Chips Process Vacuum degree: 8.5kPa Vacuum frying temperature:185°F Vacuum frying time: 20min De-fating: 350 rpm for 5min Read more »

  • Post time: 11-17-2017

    Vacuum frying is a suitable processing method for the production of high quality fruit crispy. With this technology, fruits which are abundant and sometimes wasted at harvest season can be processed and still have high selling price. The vacuum frying technology produces fruit crispy with origina...Read more »

  • Post time: 11-14-2017

    Various types of air blast freezers are used including tunnel quick freezers, fluidized quick-freezer, and spiral freezers. These all function by circulating cold air, often below –30°C, at high velocity above and around the product. The most common type is the tunnel freezer where products are p...Read more »

  • Post time: 11-10-2017

    This destroys enzyme activity and removes excess sugars. The starch in potato slowly turns to sugar during storage, so the blancher helps maintain a constant sugar level at all times to ensure the fries have a consistent texture and colour. Read more »

  • Post time: 11-10-2017

    Frozen French fries are usually produced fairly close to the source of supply but occasionally the raw product may be drawn from any of the principal potato producing areas of the country. At time of harvest most late varieties of potatoes have a total sugar content of less than one (1) percent o...Read more »

  • Post time: 11-08-2017

      First, heat the oil over medium-low heat to 325°F. Cook the potato fries  in the oil for 6 to 8 minutes, or until they’re soft and they’ve taken on a slightly golden color. Remove the fries from the oil and transfer them to the paper-lined pans to drain. You can refrigerate the...Read more »

  • Post time: 10-18-2017

    From [https://en.m.wikipedia.org/wiki/List_of_deep_fried_foods] This is a list of deep fried foods and dishes. Deep frying is a cooking method in which food is submerged in hot fat e.g. oil. This is normally performed with deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may...Read more »

  • Post time: 10-09-2017

    Vacuum frying has been adopted for frying different foods, but mostly for fruits and vegetables. There is need for some pre and after treatments which play role in moisture removal, product yield, final product moisture content, fat content of the product and fat distribution in the final product...Read more »

  • Post time: 09-16-2017

    Potato chips & French fries are also fairly addictive. Sadly,they have been consistently reported to have the highest contents of acrylamide which is created at high frying temperatures in a potato chips deep fryer. Acrylamide still has unknown human health consequences, except it may raise ...Read more »

  • Post time: 09-11-2017

    Vacuum fried products have low moisture content and low water activity so it has long shelf life. The vacuum fried products are crispy and retain original color, taste and odor as of the natural foods. Vacuum frying can be used to fry high sugar and moisture fruits and fresh vegetable in order to...Read more »

  • Post time: 09-02-2017

    Research has shown that vacuum fried potato chips may have up to 50 percent less oil content than chips that have been deep-fried using regular frying methods. Foods fried in a vacuum fryer also often retain higher levels of nutrients than those fried with other methods. Foods that have been vacu...Read more »

  • Post time: 08-22-2017

    Benefits of IQF One of the main advantages of this method of preparing frozen food is that the freezing process takes very short time (only a few minutes with the exact time depending on the type of IQF freezer and product frozen). The short freezing time does not allow the formation of large ice...Read more »

  • Post time: 08-18-2017

    Individual quick freeze machine (IQF) is a most important as a frozen French fries machine; fluidized quick freezer is especially suitable for potato fries freezing due to its strip shape, it is able to be formed a similar boiling state by a low-temperature air which is blow from the bottom up, ...Read more »

  • Post time: 08-04-2017

    There is no doubt that a vacuum frying machine is the best alternative to a traditional deep chips fryer of potato chips making machines. Also, fluidized quick freezer (IQF) is necessary  to frozen fries before vacuum frying process. How to Make Crispy Fries?This is the key. Read more »

  • Post time: 07-12-2017

    Brush roll potato peeler machine is suitable for industrial potato chips frozen fries process with a big capacity. Rotating softness brushes make sure the peeled potato remains smooth, while the peel remains are removed by means of hardness brush roll. Nylon ropes are mounted. A screw conveyor in...Read more »

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