Tunnel Quick Freeze Machine Main Parts Description Support frame The freezer library body is hanging with a support frame; it is easy to wash the ground. Freezer library body and door Freezer library body is made of duplex stainless steel…
1. The Advantages Of Vacuum Frying Nutrition, convenience and safety are the trend of current food development, Natural fruit and vegetable chips are more popular. The advantages of vacuum frying are as follows, 1.1 High efficiency of frying oil utilization…
Banana chips, Fried plantain chips has very well established and standardized process; the final process, of course, is not the same due to the distinct tastes of different countries Banana chips Machine are usually applied in batch or continuously plantain…
During the frying process, the physical, chemical, and sensory characteristics of foods are modified. Texture, color and oil content are the main quality parameters of fried products. Atmospheric deep-fat frying necessarily occurs at high temperatures under atmospheric pressure. Surface darkening and…
Potato chips fried under vacuum (3.115 kPa and 144 °C) had more volume shrinkage, were slightly softer, and lighter in color than the potato chips fried under atmospheric conditions (165 °C). It was concluded that vacuum frying is a process that could…
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.…
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…
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…
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…
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…
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