Nutritional ingredients & Color enhance Vacuum frying is carried out at the low temperature (80~120℃) and the oxygen concentration in the frying machine can be greatly reduced. The fried foods will not easily fade, change color or brown and they can…
Many food snack food industries has been trying to reduce the fat content of fried products without deteriorating their desirable organoleptic characteristics, a vacuum frying process is becoming an alternative. Vacuum frying improves the quality of the fried food and could…
Packaging changes the intrinsic and extrinsic parameters affecting a product, applied properly should extend the life of the product. Modified-atmosphere packaging (MAP) refers to packaging systems in which the natural gaseous environment around the product is intentionally replaced by other gases,…
During the smoking process, various aliphatic and aromatic compounds such as alcohols, aldehydes, ketones, phenols, acids, etc. condense and deposit on the surface of the product and penetrate into the inner layer near the surface, so that the smoked product forms…
The principle of MAP is the atmosphere around the product from the natural air (i.e. oxygen-rich) to gas flushed. Nitrogen is inert and carbon dioxide is a natural bacteriologist and controls propagation of most microorganisms. Food MAP has increased natural shelf-life by…
Industrial freezers in Food preservation Application Industrial freezers remove heat from the surface of a food as rapidly as possible. There are several types of industrial freezers, including air-blast tunnel freezers, fluidized-bed freezers, plate freezers, and cryogenic freezers. In air-blast tunnel freezers, precooled…
Meat smoking process is applied to many cured meats, and the primary purposes of smoking meat are (1) Development of aroma and flavor, (2) Preservation, (3) Creation of new products, (4) Development of color, (5) Formation of a protective skin on…
There are two types of vacuum fryers. Intermittent fryers are used for smaller operations and are suitable for vegetables and fruit. Larger, continuous fryers are better for more sustained commercial use. The intermittent vacuum fryer’s oil has to be replaced more…
Vacuum frying is a novel technology which removes air from the frying vessel, creating a near vacuum, frying under lower pressure and temperature compared to normal atmospheric deep frying. Vacuum frying has many advantages over normal deep fat frying such as…
In low temperature and low pressure absence of air during vacuum frying may inhibit oxidation reaction, including lipid oxidation, enzymatic browning. It is an efficient method to reduce acrylamide content of products. It gives significant effect on color also and…
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