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…
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…
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