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…
A central temperature of -18 °C is a feature of quick freezing technology. Maintaining the quick freezing temperature of -35 °C in the best blast freezer is a basic guarantee. There are varieties of refrigeration compressors applicate in industrial flash freezer now, but the…
Thermoforming vacuum packaging is that in-line-formed flexible pouches formed from rolls of plastic film before filling food product, and then accomplishes fill-vacuum-seal process.
According to American standards, the oil content in French fries should range from 5 to 7% and up to 4% in partially fried French fries.
[Naveena B. Maheswarappa, … Deepak S. Jagadeesh, in Reference Module in Food Science, 2016] From fresh meat to cured meat, from pork to poultry, packaging serves as a vital link between the processor and the eventual consumer for the safe delivery of the product…
Modified atmosphere packaging (MAP) has proven to be a quite flexible, small-scale means of extending the shelf life of fresh foods. Modified atmosphere packaging (MAP) of non-respiring foods, like meat, cheese, or peanuts, applies the gases in an altered ratio. The shelf…
Under vacuum, due to a negative pressure, the moisture in the food evaporates rapidly in the hot oil at a lower vaporization temperature, therefor, the fruit and vegetable chips is of a porous and firm texture. The edible oil in…
The crispy mouthfeel due to the low moisture content is one of the reasons for the popularity of vacuum fried foods. Because of porous structure, vacuum fried snacks are so easier to absorb moisture, and there is certain oil content,…
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