What Is A Heat Pump Dryer? A heat pump drying device consists of a heat pump system and an air circulation system. The heat pump system is a refrigerant closed circuit system consisting of main components such as a compressor, a condenser,…
What Is A Industrial Frozen French Fries Process? Generally, it includes pre-treatment, blanching, pre-drying, par-frying and quick freezing process. A review for individaul process is shown as follows, No. Process Application 01 Raw material High dry matter content potatoes prepare…
Originally, smoking was used solely in naturally extending shelf life; today it is for the love of flavor. The strength of the flavor depends on the time and density of the smoke. A classification of meat smokehouse includes, Classified By…
Excerpts from [TECHNIQUE OF THE QUARTER: THE SMOKING PROCESS] The smoking process allows cured meats, poultry, game and seafood to be subjected to smoke in a controlled environment. The smoke is produced by smoldering hardwood chips, vines, herbs, fruit skins, or spices. This…
MAP is defined as “the packaging of a perishable product in an atmosphere which has been modified so that its composition is other than that of air”. The availability of packaging films with a wide range of physical characteristics and versatile…
The vacuum packaging process extends the life of foods by removing most of the air from the sealed container, thereby reducing oxidation, which affects nutritional value, flavor and overall quality. Removing air can also inhibit growth of microorganisms, which can…
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…
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