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From Potato to Perfect: The Industrial Process of Making Crispy and Delicious Potato Chips

Post Time: 2023-03-20

Potato chips, a delicious and crispy snack loved by people all over the world. Here is a general overview of the potato chips making process, Potato selection and preparation: The potatoes are first selected and washed to remove any dirt or debris. They are then peeled, sliced, and washed again to remove excess starch. Blanching: The potato slices are blanched in hot water for a short period of time to remove any excess moisture and inactivate enzymes that could cause discoloration. Frying: The blanched potato slices are fried in oil at high temperatures for a few minutes until... Read More

Exploring the Benefits and Process of Vacuum Frying Technology for Producing Healthy and Crispy Fruit Snack

Post Time: 2023-03-13

Vacuum frying is a process of frying food below atmospheric pressure. This vacuum frying has several benefits, such as reducing the amount of oil uptake, improving the texture and flavor of the food, and extending its shelf life. Fruit snacks vacuum frying technology involves the use of a vacuum fryer to fry fruit slices at low temperature and low pressure. A typically vacuum fryer has several key units, including A frying vessel, which is made of stainless steel, is where the food is placed and fried. A vacuum pump unit is responsible for creating and maintaining the low... Read More

Introduction to Planetary Stirring Jacketed Pots for Commercial Food Cooking

Post Time: 2023-03-06

A jacketed kettle is a type of cooking vessel that is commonly used in the food industry for cooking, boiling, and heating various food products. The kettle is typically made of stainless steel and has an outer jacket that is filled with steam or hot water to help distribute heat evenly throughout the kettle. This outer jacketed layer provides an added layer of insulation that helps prevent heat loss. A planetary stirring jacketed pot refers to a type of jacketed kettle that is equipped with a planetary stirrer, which moves around the inside of the kettle while cooking. This type of... Read More

Exploring the Benefits of the Water Shower Retort in Food Processing

Post Time: 2023-02-21

What is a water shower retort? A water shower retort is a type of retort used in the food industry to sterilize canned or bottled food products. The process involves heating the food product to a specific temperature for a set period of time to kill harmful microorganisms and prevent spoilage.   How does the sterilization will be carried out in a water shower retort? In a water shower retort, the food product is placed in a container, which is then sealed and placed in a large chamber. Water is heated to a specific temperature, and the containers are cascade in the hot... Read More

An Introduction to Vacuum Fryers

Post Time: 2023-02-15

How Vacuum Frying Works? Vacuum frying is a process that involves frying food items in a vacuum chamber. The process is different from traditional frying methods, as it takes place under reduced pressure, usually reduced around 80-90 kPa. The lower pressure reduces the boiling point of water, which means that food items can be fried at lower temperatures, resulting in a crispy texture while retaining the original flavor and nutrients.   Advantages of vacuum frying Reduced oil absorption: Since the frying is done at lower temperatures, there is less oil absorption by the... Read More

Freeze drying and advantages

Post Time: 2023-02-10

What is freeze drying? Freeze drying, also known as lyophilization, is a process that removes water from food or other perishable materials using a combination of low temperature and high vacuum. The process works by first freezing the food, then subjecting it to a high vacuum, which causes the frozen water in the food to sublimate, or change from a solid to a gas, without passing through a liquid phase.   What are the Advantages of freeze drying? Long shelf life: Freeze-dried products can be stored for extended periods of time without refrigeration and still maintain... Read More

Canning Foods Sterilization ABC

Post Time: 2022-12-19

Sterilization is the complete destruction or elimination of all viable organisms in/on a food product being sterilized. Sterilization destroys yeasts, molds, vegetative bacteria, and spore formers, and allows the food processor to store and distribute the products at ambient temperatures, with extended shelf life. The sterilization process consists of four distinct stages. [Harlfinger, L., Microwave sterilization, Food Technol., 57, 61, 1992.] First, the product must be heated to a temperature of 110°C–125°C to ensure sterilization. Second, the product requires a... Read More

Vacuum Frying Fruit Chips, a Novel, Amazing and Worthwhile Business

Post Time: 2022-11-26

Fruits & Vegetables are fried in vacuum, which helps to prevent oxidation and retain natural taste and freshness. On another hand, vacuum frying that is carried out in low temperatures benefits all the original vitamins, minerals, micro-nutrients, aroma and colour reserving, and the oil uptake is almost 70% less than that of conventionally fried fruits chips. This is why vacuum frying makes a very healthy and tasty alternative to regular fruits chips. Let's start investing in vacuum fried fruit chips now; it will be a novel, amazing and worthwhile business. More information,... Read More

Chips and Chips Processing ABC

Post Time: 2022-09-20

High dry matter, edible energy and protein content of potato make it nutritionally a superior vegetable as well as staple food. It is reported that Frozen French fries and chips share unit operations in the potato processing industry of 30% and 12% respectively. Potatoes with a high solids content (20-22%) are preferred in the processing of chips and French fries because of their better texture, higher yield and lower oil absorption in the finished product (Lisinska, 1989 ). The content of reducing sugars is closely related to the final color of fried potatoes (Singh R. D., 1976),... Read More

Vacuum cooling, a best idea of extending the shelf life of fruits and vegetables

Post Time: 2022-08-16

Vacuum cooling is one of the most rapid and uniform methods of extending the shelf-life of fruits and vegetables. Vacuum cooling decreases the pressure around the produce to a point at which the boiling point of water is reduced. The consequent evaporation of the water absorbs heat. Vacuum cooling is most efficient with produce that has a large surface area to volume ratio, e.g. leafy crops such as lettuce, spinach and cabbage. Adequate cooling can normally be achieved with no more than about 3% water loss and this can be reduced by spraying the produce surface with water prior... Read More

Food Freezing Technology and Using Air as Cooling Medium Air Blast Freezer

Post Time: 2022-07-14

Food freezing application The commonly employed processing of canning, thermal processing such as pasteurization and sterilization, dehydration, freezing, etc. has been already well known as the proper food preservation techniques. Nowadays food freezing has become one of the most important unit operations in food processing and preservation. Almost all food products, raw, partially processed, and prepared foods, can be preserved by freezing. This is mainly visible in the meat, fruit and vegetable sectors. Due to in converting water into ice, food freezing reduces water activity.... Read More

Fruits and Vegetables Vacuum Fryer Capacity

Post Time: 2022-06-22

Features of the vacuum frying technology At reduced pressure or at vacuum, the boiling point of water lowers, thus, enables the use of lower temperatures for frying at around 90-100°C. Vacuum frying reserves the color and nutrients and imparts the crunchy texture of fried food.   The vacuum fryer can process local fruits, vegetables and even marine products. Vacuum fryer capacity Vacuum fryer capacity is appropriate for small-medium food enterprises. Lab test vacuum fryer: 3-8kg/batch Small scale vacuum fryer: 30-50kg/batch, 80-100kg/batch Medium... Read More

Characteristics of extremely popular potato snacks, French Fries and Potato Chips

Post Time: 2022-05-25

    Traditional French fries are defined as deep-fried potato pieces in the shape of strips with a cross-section of 10*10 mm and a length exceeding 6 - 7 cm, which contain about 4% fat when pre-fried, while ready-to-eat fries may contain about 7% fat. Potato chips (crisps) are obtained by frying thin slices of potato in fat or oil. The thickness of the slices may range from 1.27 to 2 mm. The moisture content varies between 1.7–1.8% (less than 2%), and the fat content may be approximately 35% (33–38%) in total. Both French fries and potato chips are all... Read More

Vacuum Fryers and the Benefits of Vacuum Frying Fruit and Vegetable Chips

Post Time: 2022-05-17

Water boiling temperature corresponds to pressure, so only a lower temperature is required at lower pressures to dehydrate food ingredients. This is the basic principle of vacuum frying. The low pressure in a vacuum fryer, allows producing snacks at lower temperatures, from 85°С to 120°С. When fried at low temperatures, the product maintains its natural color, taste, aroma, and nutrients. Carcinogens are not generated under this frying temperature, also, due to the oxygen absence, the oil keeps fresh longer, and oil consumption is lower than in atmospheric deep fat... Read More

Learn about vacuum frying technology

Post Time: 2022-04-29

Vacuum frying refers to dehydrate food in a negative pressure environment. Generally, the frying temperature is between 80 to 120 ℃, which can effectively reduce the damage of high temperature to food nutrients. The vacuum fried product has lower oil content and is healthier. What the vacuum fried snacks can be expected? 01. KEEP FRESH FLAVORS Most of the flavors in the fresh materials are water-soluble and do not dissolve in the oil, vacuum frying is carried out at a hermetically sealed vessel, these flavors are further concentrated. 02. COLOR PRESERVING The vacuum... Read More

Freeze Drying Advantages Over Other Food Preservation Process

Post Time: 2022-03-29

Freeze drying, also known as lyophilization, has been successfully application for the reliable preservation of heat sensitive products from meat to fruits and vegetables. In addition to food products, it is suitable for other goods, including: Freeze drying advantages over other food preservation process Freeze drying advantages over other food preservation process Food preservation process Advantages Disadvantages Frozen Frozen foods retain fresh flavor and nutritional value require uniform, low temperature storage... Read More

Guidelines for Retort Sterilizer Selection

Post Time: 2022-03-18

Heat sterilization is the unit operation in which foods are heated at a sufficiently high temperature and for a sufficiently long time to destroy microbial and enzyme activity.   General Guidelines for Retort Selection In order to select a retort the follows should be considered: • Shape and type packages, Metal cans, Glass jars or bottles, Flexible pouches or Rigid trays • Product types and process capacity. • automation or semi-automatic operation   Classification of our retort sterilizer Full Immersion into Hot Water Retort A water... Read More

Freeze Drying, Sublimation Drying, Lyophilization and Freeze Dryer Structure

Post Time: 2022-02-16

What is freeze drying? If the water vapour pressure of a food is held below 4.58 Torr (610.5 Pa) and the water is frozen, when the food is heated the solid ice sublimes directly to vapour without melting. The quality of vacuum dried fruits or vegetables is usually better than air dried products. A small scale laboratory Freeze Dryer consists of a well-sealed vacuum chamber arranged horizontally and fitted with heated shelves, a refrigerated condenser and a vacuum pump or pumps. The refrigerated condenser, also named as cold trap, removes the water vapour formed by... Read More

The Making of Potato Chips

Post Time: 2022-02-09

Potato is a major food crop, grown in more than 100 countries in the world. Potato is a nutritionally superior vegetable due to its edible energy and edible protein. Potato chips owe their relatively high food value chiefly to their carbohydrate and fat content. They contain from 30 to 50 percent fat. The steady increase in the production of chips results partly from improvements in machinery, which makes it possible to turn out more high-grade chips. How to make potato chips? The processing of potato chips is a fairly routine and easy procedure. Steps in processing include peeling,... Read More

How to Make Potato Chips?

Post Time: 2022-02-09

Are you looking for Potato Chips Making Machine now? We specialized in complete potato chips machines, including potato peeler, potato slicer, vacuum frying machine, quick freeze machine, etc. Also we are professional supplier of meat process machine, includes sausage stuffer, smoker oven, meat grinder, meat bowl cutter etc.

A pilot freeze dryer is necessary in a good lyophilization practice

Post Time: 2022-02-09

The pilot vacuum freeze dryers are application for trial test to get the optimum processing curve of freeze drying processes. The pilot freeze dryer has the same configurations to the industrial freeze dryer, includes A lyophilization area, Trays for freeze drying and shelf heater, Cold trap, Refrigeration unit Vacuum pumps, A PLC control system. The main Specifications of pilot freeze dryers are HHFD-0.5, HHFD-1, HHFD-3, and HHFD-5, customization is available.

Why fruit vacuum freeze dryer is worth recommendation?

Post Time: 2021-12-10

Freeze dryer, also known as vacuum freeze dryer machine, is a drying technology of sublimation to dehydrate materials. Why vacuum freeze dryer is worth recommendation for novel fruits snacks now? Because it is sublimation dehydrate, the nutrients are almost undestroyed, especially heat sensitive substances. Because it sublimates water directly from the solid state into vapors, the food structure does not change. Under vacuum drying, the possibility of oxidation and enzymatic change is small, so the original color is easy to maintain. Because the aroma ingredients in the... Read More

What is a Low Temperature Vacuum Fryer

Post Time: 2021-11-08

There has been a popular fruits and vegetables snacks vacuum fryer in the food process. A vacuum fryer is a machine designed to fry vegetables, fruit, fish, and meat at low temperatures. Below the atmospheric pressure, the boiling point of water is lowered; therefore, a low temperature of the frying oil is available. Under vacuum, and the moisture in the fried product is rapidly vaporized, which results a good puffing effect. The vacuum fried product is crispy and delicious. It has been found that vacuum frying lowers the release of carcinogens and promotes healthy and safe... Read More

VACUUM FRYING INTRODUCE

Post Time: 2021-10-29

  Vacuum frying is the process of frying and dehydrating food at low temperature (80~120 °C), which can effectively reduce the damage of high-temperature food nutrients. Vacuum Frying Main Features 1) Prevent the loss of nutrient from food at high temperatures; keep effectively the natural color and flavor of the food. 3) The oil uptake can be less than15%. 4) The carcinogen acrylamide (a chemical compound found in certain foods) is reduced. 5) Reserves and condenses well, food is crispy and delicious. Vacuum Frying Application Fruits: apple, banana, monkey... Read More

Vacuum Fryer and Vacuum Fried Snacks

Post Time: 2021-10-20

  A vacuum fryer is a machine designed to fry vegetables, fruit, fish, and meat at low temperatures. There are two types of vacuum fryers. Smaller vacuum fryers are intermittent operations and continuous vacuum fryers are better for more sustained commercial use. Vacuum pumps unit creates a near vacuum, thus, a vacuum fryer allows the food to fry at a reduced temperature. Vacuum frying technology has the ability to reduce the oil content of the food, helps to also often retain higher levels of nutrients, and, also maintains the color, consistency and flavor. Some studies... Read More

EXTENSION OF SHELF LIFE BY MODIFIED ATMOSPHERE PACKAGING

Post Time: 2021-10-07

EXTENSION OF SHELF LIFE BY MODIFIED ATMOSPHERE PACKAGING (MAP) Refer to: International Journal of Dairy Science 10 (2): 44-60, 2015    Cheese is a nutrient-dense dairy product, a good source of protein, minerals particularly calcium and phosphorus, but is susceptible to physical, chemical and biochemical spoilage. Therefore, extension shelf life of this dairy food is very important. According to literatures, modified atmosphere packaging (MAP) is one of the methods for cheese shelf life extension.The potential of MAP for extending commercial life of cheese has been... Read More

Low temperature vacuum frying advantages

Post Time: 2021-09-23

Low temperature vacuum frying advantages Vacuum frying helps to maintain the nutritional content of food Vacuum frying can reduce the evaporation temperature of water in the material, and the heat energy consumption is less compared with the normal atmosphere frying. Low frying temperature can reduce and prevent the damage and loss of heat-sensitive ingredients such as vitamins in food materials, which is conducive to maintaining the nutritional composition of food, avoiding the coking of food, and thus improving the quality of... Read More

What is a vegetables vacuum cooler

Post Time: 2021-09-09

Temperature is an important factor for maintaining postharvest quality of vegetables and greatly influences the rate of deterioration. Some of the processes associated with deterioration, like respiration, increase with an increase in temperature. For each 10 C increase in temperature, the rate of chemical reactions increases 2-3 times. Lowering the temperature of vegetables decreases their rate of deterioration, reducing the respiration, extending their shelf-life. There are researchers reported an extension of shelf life of 2.5 days at 12 C for head lettuce, which were cooled for... Read More

Frozen French fries and process

Post Time: 2021-08-27

French fries are among the highest viable potato products all around the world and are traditionally produced by cutting potato strips from fresh potatoes which are then deep fat fried. Frozen French fries nutrition information Ingredient per 100 g serving % of daily value diet Vitamin C 10.5 - 24.5 mg 30% of daily value Potassium-containing 385-433 mg 12% of daily value Calcium 8-11 mg   Iron 0.54-0.77 mg   Source: USDA-SR Legacy 170523 Generally,... Read More

Vacuum Cooling Technology and Vacuum Cooler Application

Post Time: 2021-08-18

The vacuum cooling technology is based on the phenomenon that under low pressure, the boiling point of water decreases and the latent heat of evaporation increases. The free water on the surface vaporizes, takes away the heat and, thus, results a cooling effect While the vacuum cooling starts, the water available in the interior of the product migrates to the surface of the product through boiling and evaporates. Therefore, cooling time becomes considerably shorter After fresh fruits and vegetables are harvested, in order to have as long a freshness period as possible, it is... Read More

Learn more about Automatic Thermoforming Vacuum Packaging Machine

Post Time: 2021-08-10

The increased consumption of food requiring thermoformed packaging implies that the packaging industry demands customized solutions in terms of shapes and sizes to make each packaging unique. Thermoforming is a process of shaping flat thermoplastic sheet which includes two stages: softening the sheet by heating, followed by forming it in the mold cavity. Thermoplastics which may be processed by the thermoforming method are: Polypropylene (PP) Polystyrene (PS) Polyvinyl Chloride (PVC) Low Density Polyethylene (LDPE) High Density Polyethylene (HDPE) Cellulose... Read More

Roll stock Automatic Thermoforming Vacuum Packaging Machine

Post Time: 2021-08-03

Thermoforming of polymers involves the stretching of a preheated polymer sheet on a mold producing the specific shape. Roll stock Automatic Thermoforming Vacuum Packaging Machine is suitable for packaging of Food, seafood product, meat product, vegetable and fruit product, pickles, chilled meat, electronic, hardware, chemical, pharmaceutical and other dried products. Roll stock Automatic Thermoforming Vacuum Packaging Machine Main Parts 1. Lower film: polymer sheet 2. Forming die: preheated and then thermoformed by means of compressed air or/and vacuum 3. Loading area: fill... Read More

Frozen Potato Fries Process and Machines

Post Time: 2021-07-27

The producers of fried potato snacks, French fries and potato chips are constantly growing in popularity, due to their interesting aroma and taste and more attractive in terms of shape and color. Frozen French fries are a semi-finished product that is sold frozen, usually in the form of strips with a cross-section of 10*10 mm and a length exceeding 6 to 7 cm, which contain about 4% fat when pre-fried, while ready-to-eat fries may contain about 7% fat. High quality French fries not only have attractive golden brown, crispy outer layer but maintain wet and soft inside with lower oil... Read More

Tunnel Instant Freezer Features

Post Time: 2021-07-20

IQF process is so far considered to be the best preservation of fruits & vegetables, there is no loss of nutrients, color, shape or texture. Tunnel instant freezer is a representative one. Tunnel Instant Freezer Features The mesh belt vibration to ensure that there is no adhesion between the frozen goods and mesh belt, so as to truly achieve individual freezing. Double-sided stainless steel, sandwich polyurethane structure of the freezer library board is built, which has a good thermal insulation performance. Material of the frames, supports, air duct plate, mesh belt and... Read More

Learn about fruits and vegetables IQF freezer

Post Time: 2021-07-13

IQF (individual quick frozen) freezer that rapid freezes food under -35 to -40 degrees prevents the destruction of cells ensuring the frozen foods retain their original taste and flavor, maintains food specific characteristics, freshness, and quality at its best. Refrigerant is almost not need to recharge refrigerant since start up, as a result, can save a lot of money while operation and almost free maintenance and spare parts. Compare to liquid nitrogen, which need a lot of money for operation and maintenance because it is not circulating and just consumable... Read More

Can frozen fruits & vegetables be as nutritious as fresh ones?

Post Time: 2021-07-05

Fresh vegetables can lose up to 45 per cent of important nutrients by the time they reach the dinner table. IQF process of preservation is so far considered to be the best in comparison to dehydration, canning, bottling & aseptic technology. When fruits & vegetables are quick frozen by this methodology then there is no loss of nutrients, color, shape or texture. A wide range of fresh fruits &vegetables are quick frozen at very low temperatures ranging -30 C to -40 C to lock in the essential nutrients and flavor with optimum color, taste and texture. Each piece of fruits & vegetables... Read More

Modified atmospheric packaging (MAP) extends the shelf life of fresh-cut fruit and vegetable

Post Time: 2021-06-28

Modified atmospheric packaging (MAP), extending the shelf life of fresh-cut fruit and vegetable. Abstract of research literatures MAP definition MAP refers to the modification of the atmospheric composition of a package by decreasing the content of oxygen (O2) and replacing it with nitrogen (N2) or/and carbon dioxide (CO2). The MAP is the simplest form of vacuum packaging (VP),in which air is removed from packets and low O2 permeable films are used to pack the products and sealed Arvanitoyannis, 2012 MAP Application During MAP of fresh produce,... Read More

Weekly commentary on vacuum frying technology-Vacuum frying technique is more suitable for frying sugar rich fruits

Post Time: 2021-06-22

  Fried products are playing an important role in consumer s diet because of their unique flavour and texture. Oil uptake is one of the most important quality characteristic of fried food, which maybe significant result health problems such as coronary heart diseases, cancer, diabetes, and hypertension. Degradation of nutritional compounds and the generation of the carcinogen acrylamide in the foodstuff due to high frying temperatures and exposure to oxygen have led to the development of healthy and low fat snack products. Vacuum frying is a deep-fat frying process, which is... Read More

Weekly commentary on vacuum frying technology - Fruits and vegetables crisp vacuum frying and process

Post Time: 2021-06-15

Due to the high temperatures and oxygen exposition during the frying process, some effects that are not desirable are present such as degradation of important nutritious components and generation of toxic compounds (acrylamide) in the snack or in the frying oil (Fillion and Henry, 1998). Vacuum frying dehydrates food at low temperature (80~120℃ ), which can effectively reduce the damage of food nutrients caused by high temperature Low-temperature vacuum frying can prevent the deterioration of edible oils and fats, improve the repeated utilization of oil, and reduce costs. Under... Read More

Weekly commentary on vacuum frying technology - Vacuum frying principle and system

Post Time: 2021-06-07

The principle behind vacuum frying is that using reduced pressure (below 101.3 kPa). If food is carried out under a vacuum frying, where the pressure is about 8 kPa absolute, the boiling point of water is decreased to 41 C, allowing the frying oil temperature can be reduced to 90-110 C. As benefits of vacuum frying, heat-sensitive products, such as fruits with high sugar content, e.g., bananas, apples, jackfruits, durians, and pineapples can be fried to a crisp without burning and caramelization. Furthermore, the fried products are able to maintain a fresh color and intense flavor,... Read More

Weekly commentary on vacuum frying technology-Vacuum fryer system

Post Time: 2021-06-01

Frying under vacuum conditions (at low temperature) - is a unique and modern way of heat treatment, allowing to achieve unique properties of the finished product. The Vacuum Fryer allows you to fry the product into crunchy product with low fat content, without acrylamide, is a healthy alternative to most market snacks. A Vacuum fryer system includes: Vacuum fryer vessel Vacuum pumps unit Frying oil heating system Frying oil filter system with an oil circulation pump Automatic control system The design of the vacuum fryer is compact; all units are mounted on one... Read More

Weekly commentary on vacuum frying technology-Atmospheric deep fat frying and Vacuum frying

Post Time: 2021-05-25

   Deep fat frying is the most common preparation method used to increase unique and distinctive qualities of flavor, color, appearance, taste, aroma, and texture (Saguy & Dana, 2003) and extend the storability of agricultural products. This simultaneous process of heat and mass transfer is employed by immersing food in oil at a temperature of 150 200 C, which is well above the boiling temperature of water (Teruel, García Segovía, Martínez Monzó, Linares, & Dolores, 2014). The process causes a number of physicochemical changes such as water loss,... Read More

Weekly commentary on vacuum frying technology-Vacuum Frying Advantages

Post Time: 2021-05-18

Vacuum frying helps to maintain the nutritional content of food Vacuum frying can reduce the evaporation temperature of water in the material, and the heat energy consumption is less compared with the normal atmosphere frying. Low frying temperature can reduce and prevent the damage and loss of heat-sensitive ingredients such as vitamins in food materials, which is conducive to maintaining the nutritional composition of food, avoiding the coking of food, and thus improving the quality of products. Vacuum frying can maintain the color and flavor of the raw materials In the vacuum... Read More

Weekly commentary on vacuum frying technology-Fruit and vegetables Vacuum Frying

Post Time: 2021-05-11

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 pressurization period also has an important role in oil absorption. Fruit and vegetables are processed with vacuum frying, have better nutritional value, texture, color, and other sensory characteristics than traditional deep fat frying and also reduce the formation of harmful substances such as acrylamide and excessive... Read More

Weekly commentary on vacuum frying technology-- A Review

Post Time: 2021-05-07

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 less oil uptake, less frying time, less shrinkage, can preserve natural color and flavor, and has less adverse effects on oil quality. Several studies suggest that the presence of the carcinogen acrylamide, a chemical compound, is reduced by the vacuum frying method. Regular, atmospheric deep-frying methods apparently do not... Read More

Weekly commentary on vacuum frying technology—Vacuum Fryer

Post Time: 2021-05-06

  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 often than the continuous fryer. This makes the continuous vacuum fryer more attractive to larger manufacturers as it lowers the cost of production. The vacuum fryer is relatively simple to operate. Pumps create the vacuum and programmable electronics allow the user to control the system. Research has shown that... Read More

The secret of smoking meat

Post Time: 2021-04-19

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 emulsion-type sausages, (6) Protection from oxidation. Meat Smoking, whether directly from wood or in liquid form, contains phenols, alcohol, organic acids, carbonyls, hydrocarbons, and gases. The antimicrobial properties of smoking result from the activities of some of the smoke ingredients and the heat that is associated... Read More

Industrial freezers in Food preservation Application

Post Time: 2021-04-12

Industrial freezers in Food preservation Application https://www.britannica.com/topic/food-preservation/Industrial-freezers#ref502308   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 air at approximately −40 °C is blown over the food products. Packaged foods, such as fruits, vegetables, bakery goods, poultry, meats, and prepared meals, are... Read More

Gas flushed, A MAP packaging and advantages

Post Time: 2021-04-09

   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 bacteriostatic and controls propagation of most microorganisms. Food MAP has increased natural shelf-life by 2 to 10 times and is no doubt an important method of food preservation today and for the future. The benefits include reduced spoilage leading to less product wastage and the improved shelf-life allows products to be readily distributed over long distances, thus increasing the variety of foods available at... Read More

Preservation effect of smoked products

Post Time: 2021-03-30

  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 a unique color, fragrance and a certain degree of preservation. Phenols and aldehydes in smoke are the main components of the unique fragrance of smoked products. Phenols that penetrate into subcutaneous fat can prevent fat oxidation. Phenols, aldehydes and acids also have an inhibitory effect on the growth of... Read More

Fish Vacuum Packaging and Modified Atmosphere Packaging

Post Time: 2021-03-22

  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, usually carbon dioxide (CO2), nitrogen (N2) and oxygen (O2). The proportion of each component is fixed when the mixture is introduced, but no further control is exercised during storage. Low oxygen levels have been shown to substantially prolong the freshness and quality life of... Read More

More on vacuum fryer can be learned here

Post Time: 2021-03-08

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 reduce the final oil uptake in the product. The product is heated at low pressure, decreasing the boiling points of the water in the product and thus, the lowing the frying oil temperature. Saturated Steam Table by Pressure Saturated Steam Table by Pressure kPa abs Saturated steam... Read More

Why vacuum frying is popular

Post Time: 2021-03-01

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 retain the original color of raw materials. For example, the kiwi fruit is very easy to brown when it is heated. If people adopt the vacuum frying, the kiwi fruit can retain its green color. Flavor retaining effect The machine adopts the vacuum frying and the raw materials are heated in the sealed and vacuum state. Most flavor... Read More

Vavuum frying and Vacuum fryer

Post Time: 2021-02-22

Vacuum frying technology is being used to maintain natural colours, flavours and nutrients such as vitamins and minerals, reduce the acrylamide content in products with high added value, such as vegetables and fruits, due to the fact that much lower temperatures is applied during frying. Most of the benefits from vacuum frying could be attributed to usage of low temperatures (105°C), the minimal exposure to oxygen, which diminishes the adverse effects on the oil quality. Nowadays, in economic terms, investment cost of vacuum fryers is higher than conventional fryers; this is the... Read More

Vacuum Frying Technology Development

Post Time: 2021-02-07

Vacuum frying is a novel way that the product is heated at low pressure thus decreasing the boiling points of the water in the product and as a result of lowering the frying oil temperature. Water in the fried food can be rapidly removed when the oil temperature reaches the boiling point of water. Moreover, the absence of air during vacuum frying may inhibit lipid oxidation and enzymatic browning, the color and nutrients of vacuum fried products can be largely preserved, and therefore, reduced oil oxidation. Frying under reduced vacuum resulted in great acrylamide reductions (up to... Read More

Delicate Vegetables and Fruits Snacks Vacuum Fryer

Post Time: 2021-01-25

Vacuum frying benefits Vacuum frying is a process that is carried out under pressures well below atmospheric levels (below 6.65 kPa). Low oil absorption is not the only health benefit of vacuum frying systems. Vacuum-fried products have higher retention of nutritional quality (phytochemicals), color is enhanced (less oxidation). [Shyu and Hwang 2001; Fan et al, 2005; Da Silva and Moreira 2008; Perez-Tinoco et al., 2008] Oil degradation is reduced compared to atmospheric frying. [Aladedunye and Przybylski, 2009; Shyu et al., 1998] Lower operating temperatures reduce by 97% the... Read More

Vacuum Frying, a Right Way of Delicate Vegetables and Fruits Snacks Come Into Being

Post Time: 2021-01-18

Fruits and vegetables are source of many vitamins and antioxidants. Carotenoids make corn yellow, carrots orange, and tomatoes red. Alpha, beta and a few other carotenes can be converted to Vitamin A. About half of the roughly 50 carotenoids in the human diet are absorbed into the blood stream. But fresh fruits and vegetables spoil too quickly. Carotenoids are nearly insoluble in water and are best absorbed when associated with oils (Da Silva et al., 2008). Most of the high nutritious vegetables and fruits under vacuum frying retained or accentuated their original colors.... Read More

Air Blast Freezer and IQF Fluidized Bed Freezer

Post Time: 2021-01-12

Freezing is a unit operation where the temperature of the food is decreased below its freezing point and during which part of the water content changes state, forming ice crystals. The immobilization of water in ice and the consequent concentration of the solutes dissolved in non-frozen water, lower the food aw, inhibiting the growth of microorganisms and enzyme activity. The preservation is therefore reached by the combination of temperature, reduction of aw and in some foods the applied pre-treatment (blanching). Air Blast Freezer This type of freezers, utilize cold air at high... Read More

Specific advantages of vacuum frying technology on the nutrition preservation

Post Time: 2021-01-06

  Specific advantages of vacuum frying technology, the nutrition preservation of vitamins and the antioxidant capacity in vacuum fried fruit and vegetable-based snacks   The essence behind vacuum deep-fat frying is operating at pressure reduction. In this way, it is possible to remove product moisture at a low temperature in a low-oxygen environment. Most of the benefits of this technology are a result of the low temperatures employed and minimal exposure to oxygen (Garayo and Moreira 2002).   The important nutritional compounds degrade during the atmospheric... Read More

Osmotic Dehydration and Vacuum Frying-Literature Research

Post Time: 2020-12-29

Osmotic Dehydration and Vacuum Frying-Literature Research A. Andre´s-Bello • P. Garcı´a-Segovia •J. Martı´nez-Monzo Vacuum Frying: An Alternative to Obtain High-Quality Dried Products Osmotic dehydration is a water removal process involving soaking foods, mostly fruits and vegetables, in a hypertonic solution such as concentrated sugar syrup.   Madamba PS (2003) Thin layer drying models for osmotically predried young coconut Two major simultaneous counter-current flows occur during osmotic dehydration: water flow out of the food into the... Read More

Frozen Food Packaging

Post Time: 2020-12-14

The ideal frozen food packaging solution to respond to the increasing demand for frozen foods is quickly and effectively bags a wide variety of products, materials should be moisture-resistant, durable, leak-proof and able to prevent dehydration and degradation of the food, therefore, increase product shelf life. As with all foods that are stored for significant periods of time, packages should be protective against light and air to prevent product degradation. Failure to do so may result in loss of nutrients from the product, as well as “freshness” or perceived... Read More

How thermoforming process in a thermoforming vacuum packaging machine?

Post Time: 2020-12-07

Thermoforming is a process of shaping flat thermoplastic sheet which includes two stages: softening the sheet by heating, followed by forming it in the mold cavity. Thermoforming is widely used in the food packaging industry for manufacturing ice cream and margarine tubs, meat trays microwave containers, snack tubs sandwich packs etc. Thermoforming is also used for manufacturing some pharmaceutical and electronic articles, small tools, fasteners, toys, boat hulls, blister and skin packs. Refer to : Vacuum Packaging Machines

Invest in Vacuum Frying Technology, Savour coexistence of healthy and delicious snacks

Post Time: 2020-12-01

The vacuum frying technology allows offering consumers a healthier and delicious product. Fruits and vegetables fried in a vacuum fryer are turned into healthy snacks that are rapidly gaining in popularity and becoming an alternative to traditional chips. The low pressure at which processing is carried out in a vacuum fryer, allows producing snacks at lower temperatures, from 85°С to 120°С, makes the end result crunchy but preserves the natural color, taste, and nutritional properties. Vacuum frying is carried out at low temperature. Acrylamide and other carcinogens, which... Read More

What does VACUUM FRYER mean From Wikipedia?

Post Time: 2020-11-23

  [https://en.wikipedia.org/wiki/Vacuum_fryer] A vacuum fryer is a deep-frying device housed inside a vacuum chamber. It was originally developed for potato chip production. Vacuum fryers are fit to process low-quality potatoes that contain higher sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available. With vacuum frying it is easier to maintain natural colors and flavours of the finished product. Due to the lower temperatures applied (approx. 130 °C (266 °F)), the... Read More

Vacuum Frying -New Niche Health Snacks Technology

Post Time: 2020-11-16

Frying is one of the oldest and cooking methods in existence where an edible fat heated above the boiling of water serves as the heat transfer medium. Deep fat fried products, like potato chips, French fries, doughnuts, extruded snacks, fish sticks, and the traditional-fried chicken products, have been most popular for years because of their unique flavor texture combination. However, high oil uptake and many adverse reactions take place during deep-fat frying because of high temperature. Vacuum frying is a reasonably new technology which uses lower pressure and temperature rather... Read More

Vacuum packaging application- extending the storability and quality of seeds

Post Time: 2020-11-09

The various seed quality related findings of researchers have been suggested that vacuum packaging is better over conventional packaging and extending the storability & quality of same are listed in the following Vacuum packaging, extending the storability and quality of seeds SL.No/  Researchers Crops Seed Quality Parameters 01 Pandiarajan et al Banana Bunches could be stored in a vacuum pack at room temperature for up to 3 weeks 02 Ada et al Potato The physical qualities of minimally processed potatoes... Read More

What is Vacuum Packaging? Literature and Research results

Post Time: 2020-11-03

Anonymous What is vacuum packaging? 2006 Vacuum packaging is removing air from the product pouch and hermetically sealing it. This increases storage or shelf life by inhibiting the growth of microorganisms and improves hygiene by reducing the danger of cross contamination. Vacuum packing also preserves flavour and protects against dehydration and weight loss. Rooney ML. Photosensitive oxygen scavenger films: an alternative to vacuum packaging Vacuum packaging refers to the technology wherein the product to be packed is placed in a pouch of suitable material and air is drawn out... Read More

Potato Produtcts process studies

Post Time: 2020-11-02

Potato popularly known as ‘The king of vegetables’, It finds bulk usage in savory & snack food industry for the production of chips, fries, and extruded snacks. Frozen French fries and chips share the fresh potatoes consumption of around 30% and 12% respectively. There are various parameters which play a very important role in the processing of the potato and can be summed under two main categories (1) Physicochemical Parameters such as reducing sugar, dry matter content, starch content, storage conditions, and storage temperature;(2) Processing Parameters such as... Read More

Chamber Vacuum sealer, How work and Application

Post Time: 2020-11-02

Vacuum packaging or vacuum sealing is a form of packaging that involves the removal of air from a pouch or plastic container. Vacuum packaging with an extremely high gas barrier packaging materials has the purpose of food preservation. How does a Chamber Vacuum sealer work? The bag containing food placed in the chamber is vacuumed and then sealed by an impulse system in a vacuum-seal chamber. The degree of vacuum is usually about 0.5 8 torr for this type of machine, and the semi-automatic type machine may load several or dozens of bags in the vacuum-seal chamber at the same... Read More

Modified Atmosphere Packaging Application - Dairy products

Post Time: 2020-10-26

MAP has the potential to increase the shelf life of a number of dairy products. These include fat-filled milk powders, cheeses and fat spreads. In general, these products spoil due to the development of oxidative rancidity in the case of powders and/or the growth of microorganisms, particularly yeasts and moulds, in the case of cheese. Whole milk powder is particularly susceptible to the development of off- flavours due to fat oxidation. Commercially, the air is removed under vacuum and replaced with 100% N2 or N2/CO2 mixes and the powder is hermetically sealed in metal cans. Due to... Read More

Modified Atmosphere Packaging Application - Fruits and vegetables

Post Time: 2020-10-21

Consumers now expect fresh fruit and vegetable produce throughout the year. MAP has the potential to extend the safe shelf life of many fruits and vegetables. Packaging fresh and unprocessed fruits and vegetables poses many challenges for packaging technologists. As with all products, it is essential to work with the highest quality raw materials, and this is especially true for this product group, often referred to as fresh produce. The quality of fresh produce is markedly dependent on growing conditions, minimising bruising and other damage during harvesting and processing, adherence to... Read More

Modified Atmosphere Packaging Application - Fish and Fish Products

Post Time: 2020-10-15

  There has been a very significant increase in the sale of MAP fish products in Europe and particularly in the UK. Nevertheless, packaging technologists should be aware of a major concern limiting the development of MAP, namely C. botulinum. There is also debate about the cost benefits of MAP, since in some applications only relatively small increases in safe shelf life have been reported. Spoilage of fish results in the production of low molecular weight volatile compounds, therefore, packaging technologists need to consider the odour barrier properties of packaging films and... Read More

Modified Atmosphere Packaging Application - Cooked Cured and Processed Meat Products

Post Time: 2020-10-05

The principal spoilage mechanisms that limit the shelf life of cooked, cured and processed meat products are microbial growth, colour change and oxidative rancidity. For cooked meat products, the heating process should kill vegetative bacterial cells, inactivate degradative enzymes and fix the colour. Consequently, spoilage of cooked meat products is primarily due to post-process contamination by microorganisms, as a result of poor hygiene and handling practices. The colour of cooked meats is susceptible to oxidation, and it is important to have only low levels of residual O2 in packs.... Read More

Modified Atmosphere Packaging Application - Raw poultry Packaging

Post Time: 2020-09-28

Microbial growth, particularly growth of Pseudomonas and Achromobacter species, is the major factor limiting the shelf life of raw poultry. These Gram-negative aerobic spoilage bacteria are effectively inhibited by CO2. Consequently, the inclusion of CO2 in MAP at a concentration in excess of 20% can significantly extend the shelf life of raw poultry products. CO2 concentrations higher than 35% in the gas mixture of retail packs are not recommended because of the risks of pack collapse and excessive drip. Nitrogen is used as an inert filler gas, and a gas/product ratio of 2:1 is... Read More

Modified Atmosphere Packaging Application - Raw Red Meat packaging

Post Time: 2020-09-22

Microbial growth and oxidation of the red oxymyoglobin pigment are the main spoilage mechanisms that limit the shelf life of raw red meats. The packaging technologist has to maintain the desirable red colour of the oxymyoglobin pigment, by having an appropriate O2 concentration in the pack atmosphere, and at the same time minimize the growth of aerobic microorganisms. Highly pigmented red meats, such as venison and wild boar, require higher concentrations of O2. Aerobic spoilage bacteria, such as Pseudomonas species, normally constitute the major flora on red meats. Since these... Read More

Meat Smoking, a Preservation and Flavor Combination

Post Time: 2020-09-14

In preserving foods such as meats and fish with smoke, the preservative action generally comes from a combination of factors. Smoke contains preservative chemicals such as small amounts of formaldehyde and other materials from the burning of wood. In addition, smoke generally is associated with heat which helps kill microorganisms. This heat also tends to dry out the food, which further contributes to preservation. Smoking over a fire may be quite effective in preserving certain foods; on the other hand, today smoke may be added merely to flavor food, that is, without heat from burning.... Read More

Poultry Meat MAP Packaging

Post Time: 2020-09-07

Packaging can increase the shelf life of poultry meat; however, it cannot improve the quality of the product. Thus, good manufacturing and handling practices must be used to maintain a high quality packaged product. Fresh poultry Vacuum and Modified Atmosphere Packaging (MAP) practise Raw poultry meat is highly perishable even when stored under chilled conditions. The growth of psychotropic spoilage bacteria is most often the cause of spoilage. While other factors will limit the shelf life of the poultry meat (especially initial bacterial levels), vacuum or modified atmosphere... Read More

Pastas Modified Atmosphere Packaging (MAP)

Post Time: 2020-08-31

From the viewpoint of food preservation, the oxygen in the air is quite reactive. Apart from accelerates the chemical oxidation of food nutrients (especially vitamins A and C) and other constituent, oxygen is also in favor of mold growth, which causes food spoilages. The practice has proved that vacuum in packaging process removes oxygen and then replaced with some other gas or gas mixture can retard the rate of deterioration and substantially increase shelf life. Gas mixture is often made up of all nitrogen or a mixture of nitrogen and carbon dioxide.  This is well known as... Read More

Strawberries individually quick frozen (IQF)

Post Time: 2020-08-25

   Strawberries and Frozen Strawberries  Summary information of Nirmal K. Sinha, Strawberries and Raspberries, Food science Strawberry is a member of Rosaceae (Rose) family and Fragaria (F) genus. Fruits grow on stems in groups of three and are hand harvested at full ripeness. The flesh of strawberry is an enlarged receptacle and unlike other berries, seeds (achenes) are attached to the skin surface. Strawberry is a popular dessert fruit (extensively used in ice cream and other desserts). It is also used in fruit fillings, jellies and jams, energy bars, breakfast... Read More

How to Keep Constant Low Temperature and Vacuum Condition during Vacuum Frying?

Post Time: 2020-08-21

At the beginning of vacuum frying process, the temperature will drop about 10-15 ℃, efficient oil heat exchanger make the frying oil temperature back to 85 ℃ in 1.5 to 3 minutes, also the perfect vacuum system produce and maintain a constant vacuum condition @ 3KPa during all the vacuum frying process. These realize the vacuum frying operation at constant low temperature and vacuum degree. As a certainly result, the finished vacuum fried product of is fully expanded and uniform, with low oil and water content, and has the best taste.

Why a Condenser is important in Vacuum Frying Process

Post Time: 2020-08-21

Vacuum fryer are categorized under continuous or batch frying operation. All are designed as a deep fat frying process that is carried out under pressures well below atmospheric levels, preferably below 50 Torr (6.65 kPa) and lower temperatures less than  100 ℃. Obviously, create and maintains a vacuum is vital. Is only a vacuum pump is important during frying and post frying, de-oiling process ? Of cause, No, not like this. A corresponded condenser should be also pay more attention in practice.          The condenser is a... Read More

A Case of Vacuum Fried Apple Chips

Post Time: 2020-08-17

Vacuum Fried Apple Chips [Shyu and Hwang (2001)] The optimum conditions for vacuum fried apple chips is as follows, Vacuum pressure condition, 3.115 KPa vacuum frying temperature of 100–110 ℃ Vacuum time of 20–25 min Centrifuged for 30 min at 350 rpm And a concentration of immersing fructose solution of 30–40%

Oil Washing Online Advantage of Vacuum Fryer

Post Time: 2020-08-17

Any case, residues will be existed in frying oil during vacuum frying process even if by means of a fine filtering process. Obviously, it will effect in both vacuum fried products quality and oil service life. Oil washing online ensures to have clear and fresh frying oil again. This is much helpful to extend service life and means to reduce the producing cost.

How to Understand Vacuum Frying of Vegetables?

Post Time: 2020-08-17

Rather than deep frying the vegetables, vacuum frying is carried out at pressures well below the atmospheric level. Due to low temperature cooking, this results in preservation of natural nutrients, texture, color and taste of the vegetable. This also reduces the oil content in the chips by 50% or more and contains high fiber.

What is a Fluidized Bed Freezer?

Post Time: 2020-08-17

Fluidized bed freezer is used to freeze particulate foods of uniform size and shape such as peas, diced carrots, and strawberries. The foods are placed on a mesh conveyor belt and moved through a freezing zone in which cold air is directed upward through the mesh belt and the food particulates begin to tumble and float. This tumbling exposes all sides of the food to the cold air, thus the product is individually quick frozen (IQF). Typically, heat transfer coefficients range from 110 to 160 W/m².

What Does Air-Blast Freezers Means?

Post Time: 2020-08-17

Most air-blast freezers are of continuous operation; the product is carried on a conveyor that moves through a stream of high-velocity air. The length and speed of the conveyor establish the residence of freezing time. These times can be relatively small based on the use of very low-temperature air, high air velocities, and good contact between individual product packages and the cold air. Continuous air-blast freezing systems use a variety of different conveying arrangements for movement of product through the refrigerated air. Alternate arrangements include tray conveyors, spiral... Read More

What are Our Garlic Peeler Features?

Post Time: 2020-08-17

Garlic Peeling Machine is a commercial automatic electric garlic peeler in industrial dry garlic process. 1. Garlic Peeling Machine adopts pneumatic principle to fully automatic peel the garlic after separation without water soaking process after garlic separating process. 2. Special design peeling design of without and knife and hard friction during garlic peeling processing, there is not any damage and no pollution after garlic peeling. 3. It is designed of fully automatic operation for both feeding and separating of garlic clove & covering skin. 4. The garlic cloves are able to... Read More

Vc Retention in Various Dehydrated Vegetables with Different Drying Process

Post Time: 2020-08-17

Vc Retention in Various Dehydrated Vegetables with Different Drying Process     Carrot Bracken Coriander Coriander Heat pump drying 35ºC 95% 94% 90% 93% Hot air drying 70ºC’ 76% 82% 81% 75%

What is the feature of our quick freeze machine

Post Time: 2020-08-17

Our quick freezing machine includes tunnel quick freezer, fluidized quick-freezer and spiral quick freezer. New fan design with high efficiency and air velocity control, creates an even air flow distribution Unique evaporator design of fins and refrigerant supply, water Defrosting, 8-12h/time, less maintenance. Forced convection heat exchange ensures a high efficiency freeze process. Fully enclosed hexahedron Library body structure, blocking air plate and air caps, no cool leak, Energy saving

Batch Fryer, Benefit of Oil and Water Mixture Frying Technology

Post Time: 2020-08-17

How to make potato chips? Of cause, potato chips has very well established and standardized process now. No doubt, deep fryer is a most important machine. To a small scale chips manufacturing, batch fat fryer is the prefer option. Batch fryer is suitable for a small capacity with new fat-water mixture frying technology. In frying pan, put into fresh and clean water in the bottom and then frying oil or fat are added. Due to different density between water and oil, water will in the bottom of frying pan. In the middle layer of frying oil or fat, there are the heaters, which will... Read More

Is there any reason to refuse the heat pump drying application in rose-drying process

Post Time: 2020-08-17

Rose heat pump drying, what extra higher value goods will have? Close-loop heat pump dehumidifying and drying machine is now widely and successfully applicate in rose drying, it can keep well the rose’s flower bud original color, flavor and nutrition. During this innovative heat pump drying process, it is available to collect rose’s water, and then, extracted precious rose cell sap, a high value good. Is there any reason to refuse to use heat pump drying on the rose-drying process?  

Comparison between different heating sources of jacketed kettle

Post Time: 2020-08-17

Because of its large heating area, high thermal efficiency and uniform heating, all the jacketed kettles, Whether steam jacketed kettle, electric heating jacketed pot or gas heating cooker, has been widely used in the heating of various materials in food, dairy, beverage, pharmaceutical, and daily chemical industries. In general, if steam exists, it is recommended as a preferred heat source because of its high efficiency, fast heating speed and economic production cost. In the case that steam is not available, electric heating via heat transfer oils in jacketed kettle for... Read More

Manufacture processor of frozen French fried potatoes

Post Time: 2020-08-17

Manufacture processor of frozen French fried potatoes Excerpt from “Grading Manual for Frozen French Fried Potatoes”, United States Department of Agriculture Each processor of frozen French fried potatoes has own particular methods of manufacture. However, there are a number of things common to all processors. The following outline describes the principal steps in manufacture. These steps may vary with different manufacturers. The principles given here are basic. Washing If potatoes are in condition suitable for processing they are washed and may be run through hot... Read More

The main structural characteristics of intermittent vacuum fryer

Post Time: 2020-08-17

The main structural characteristics of intermittent vacuum fryer is both vacuum frying and vacuum deoiling are carried out in the same vessel. Deoiling is carried out under vacuum. While the frying oil return to the oil tank after frying finish, the temperature of the material is high, the viscosity of the uptake oil is low, so deoiling is easier.

Demonstrated by experiment,Low pressure will significantly improve the vacuum frying process

Post Time: 2020-08-17

It is undeniable that vacuum frying is still belong a deep fat frying, the characteristic is frying is carried out under atmospheric pressure. A low water boiling temperature corresponding to the vacuum leads a low frying temperature available.  For a specific raw materials, like potato chips, a thin crispy popular snacks, how the vacuum effect the frying time? Let's have a view of an experiment demonstration. [Source: Prediction of Water Loss During Potato Vacuum Frying Process, Muhammad Dani Supardan, Satriana] Conclusion: Distinctly, the lower pressure, the less... Read More

How to Operate a Double Chamber Vacuum Packaging Sealer

Post Time: 2020-08-17

Double chamber vacuum packaging sealer is suitable for products packaging that are placed in a plastic bag. Double chamber vacuum packaging sealers are typically used for medium volume packaging, and also have the capability to vacuum seal liquids. How to Operate a Double Chamber Vacuum Packaging Sealer? Placed the products bags within the chamber and the pouches sealing are right on the seal bar, once the lid is closed, air is started to be evacuated. Then THE seal bar inside the chamber seals the product in the bag. After sealing, the chamber is refilled with air by the... Read More

To Build a Practical Vacuum Frying Fruits Snacks Process, Simple or Complicated?

Post Time: 2020-08-15

Vacuum Frying is a deep-fat frying process, which is carried out below the atmospheric pressure, therefore, reducing the boiling point of water and, hence,  the frying temperature. Vacuum frying better preserves nutrition, keep lesser oil content, and reduces 94% of acrylamide formation which is the most health benefit of vacuum fried products. A practical application vacuum frying fruits and vegetables snacks producer should include fruit preparation, pre-treatment, vacuum frying and de-oiling process. The choice of the vacuum frying conditions was dictated by, for example, the... Read More

An Optimization Operation Data for Banana Chips Heat Pump Drying Process

Post Time: 2020-08-15

Drying preserves the product by lowering the amount of moisture in the material, while quick freezing process preserves the product by lowering its temperature below the freezing point of water. The experimental data of banana slices performed with the drying temperature of 45 ℃, the air velocity of 1.0 m/s and materials thickness of 3 mm using the heat pump dryer, a new banana chips machine, was used as measured samples.   Drying temperature  Banana slice thickness Spreading density Drying... Read More

What Does the Term IQF Mean?

Post Time: 2020-08-15

1) The term IQF stands for “individually quick frozen.” Each piece is individually freezed, the final product is not frozen into a solid block. 2) Another term for IQF is “flash-frozen.” Quickly freezing the foods produces ice crystals that are small, and thus do not cause damage to the fibers of the food. 3) What are IQF machines? These include blast freezing, plate freezing, belt-tunnel freezing, fluidized-bed freezing, cryogenic freezing, and dehydrofreezing. 4) Examples of IQF foods Fruits like blueberries, strawberries, and peaches; vegetables... Read More

How to Make Low Fat Crispy French Fries

Post Time: 2020-08-15

There is no doubt that a vacuum frying machine is the best alternative to a traditional deep chips fryer of potato chips making machines. Also, fluidized quick freezer (IQF) is necessary  to frozen fries before vacuum frying process. How to Make Crispy Fries? This is the key.

How to Make Potato Crisps?

Post Time: 2020-08-15

How to Make Crispy Fries? There is, No doubt, very well established and standardized process now. 1st Washing and Peeling Potato peeling is most important step, the peel loses is less, and the higher yield will be achieved. Potato Peeler Machine applies to peel and wash potatoes, carrots, dasheen, sweet potatoes and other root vegetables. 2nd Slicing and Blanching Potato chips slicer cut the peeled potatoes into slices, chips, sticks, strips and shredded Then it is blanched short in hot water, followed by long time in less hot water. 3rd Cooling and Frying The dryer... Read More

What is the Different for Potato Chips and Banana Chips Slicer Machine?

Post Time: 2020-08-15

Potato Chip Slicer is a finger chips, curly potato, potato waffle, potato wedge, potato spiral and French fries slicing machine of various capacities. Different chips cutting only need to change the knives in one machine. For banana chips machine, round or oblique chips are made by using rotary type of banana plantain chips slicer. This is just special designed to other chips slicing cutting machine.

How to Make Fries

Post Time: 2020-08-15

FRYING GUIDELINES 1. Introduction Deep frying is a most useful method of cooking food for four main reasons: 1 It is a fast; 2 Because of the short cooking period, it is possible to prepare food as it is required thereby keeping waste is kept to a minimum; 3 In deep frying, the food is immersed in a very hot material which sears and seals the food, keeping in more flavour then by many other methods of cooking; 4 The layer of fat or oil deposited on the food during frying improves the eating quality of the food. Frying also imparts a characteristic flavour which is different to that... Read More

Vacuum Frying Research Literature Review

Post Time: 2020-08-03

     What is vacuum frying and features? Vacuum frying operation is carried out at pressures below atmospheric pressure. Vacuum frying is an alternative way to enhance the quality of fried food products compared to atmospheric frying. [Dueik V, Bouchon P. Development of healthy low‒fat snacks: understanding the mechanisms of quality changes during atmospheric and vacuum frying] The process is reported to preserve the natural colour and flavour, reduce the acrylamide content [Granda C, Moreira RG, Tichy SE. Reduction of acrylamide formation in potato chips by... Read More

Vacuum Packaging, a Food Safety Approach

Post Time: 2020-07-24

Foods are perishable or deteriorative by nature. The preservation, processing and storage of the food are vital for the continuous supply of foods. Nowadays food packaging is a multifunctional participant in the food industry. The most important additional function of the packaging method was to prolong the shelf-life of the food product. There are a lot of conventional preservation methods in food packaging based on reduced oxygen atmosphere surrounding the product. Vacuum packaging and Modified atmosphere packaging are one of the typical representatives. Vacuum packaging is... Read More

Fried potato products packaging

Post Time: 2020-07-17

Fried potato chips are one of the popular savory snacks; during deep fat frying process, fat is used to dehydrate the product and develop characteristic flavors. As a consequence, the onset of rancidity is the shelf life limiting factor. Potato chips deterioration is mainly associated with fat oxidative and hydrolytic rancidity which leads to the formation of objectionable odors and flavors.   Apart from this, crispness is a prominent textural characteristic; its loss due to absorption of moisture is also a factor in consumers discard the potato chips. Third, Prolonged... Read More

Industrial Deep Fat Fryer, design and structural optimization

Post Time: 2020-07-17

Deep frying is a thermal process of food preparation in food service, carried out at relatively large scale industrial duty. Industrial fryers are mostly continuous deep fat fryers, containing a frying vessel and frying oil circulating system. The oil is availed heated by electric resistances or thermal oil. It is important to provide a large heat transfer area (less watts per unit area) in order to avoid local overheating of the oil. The oil should be continuously filtered to remove particles that catalyze oxidation. At the same time, fresh oil is added to make up for the oil... Read More

Learn about MAP packaging

Post Time: 2020-07-06

A vacuum packaging relies on withdrawn air merely. A MAP process involves exhaust air first and then flushes with different proportions of gas in the mixture. MAP is certainly a more versatile tailored process for particular foodstuff, like red meat, fish and fresh vegetables, not only to give the maximum shelf life but also to retain the quality and appearance of the product.

Fruits and Vegetable Individual Quick Freezing ABC

Post Time: 2020-04-28

Fluidized bed freezer is one of the common individual quick freezing equipment classified according to convection forced air is used as the heat transfer medium. Fluidized freezing is a continuous process that convection forced cold air of -35 to -40 C is blown vertically upwards product at a given velocity that can fluidized small pieces of food. The representative characterizes of IQF is the forced cold air from beneath the conveyor belt causes the products to suspend or float in the cold air stream, this results a high heat transfer coefficients and uniform temperature... Read More

Meat vacuum skin packaging advantage, do you know?

Post Time: 2020-04-16

Vacuum skin packaging (VSP) system was developed as a response to overcome some of the disadvantages of Vacuum Packaging. The systems involves two stages: (a) instantaneous heating of the lower surface upper film of the package before the film descends over the meat surface and (b) tight disposition of the plastic film on the meat surface in order to avoid wrinkles and purges. This system showed higher quality (microbiological and physicochemical analysis) over VP with lower counts of aerobic mesophiles, anaerobes, and lactic acid bacteria (LAB). Lower pH values correlated with... Read More

Learn Modified Atmosphere Packaging Methods

Post Time: 2020-04-03

Modified atmosphere packaging (MAP) is defined as the enclosure of food products in gas barrier materials, in which the gaseous environment has been changed (Young et al. 1988) in order to inhibit spoilage agents and therefore either maintain a higher quality within a perishable food during its natural life or actually extend the shelf life (Church and Parsons 1995). MAP is used extensively in most food categories: fresh meat, cured and processed meats, fruits and vegetables, fresh cut, bakery, dairy and seafood.

Enjoy the Vacuum Fried Healthier Snacks not in the future but now

Post Time: 2020-02-25

Snacks, like Fruits and vegetable crispy chips, which is undergo a deep fat frying process with hot oil, are created the distinctive fried flavours and delicious crust. more mouth feel, more popular. However, when consider if it is also of high oil content and has harmful acrylamide due to the high frying temperature process, will you stop to try this snack? Vacuum frying, a low temperature dehydration technology resolves your worry. The vacuum fryer performs at a rough vacuum of around 150 Torr, in which water evaporates at around 40℃. Because the boiling point of... Read More

Do not worry too much about deep fat fried snacks anymore

Post Time: 2020-02-09

Deep fat frying is intended to make food more palatable and tasteful, and, In addition, at the same time fried foods are usually very safe from a preservation due to thermal destruction of microorganisms and enzymes. However, a limitation is the high fat content of the products, which has been linked to obesity and many other diseases associated with high calorie diets. Hence, one of improvements of deep fat fried foods has been to obtain products with a low amount of fat and suitable organoleptic characteristics that allow its acceptability. The Main Classes of Fried... Read More

Air blast Freezer for Frozen products

Post Time: 2020-01-31

Frozen products do not require any added preservatives because inhibiting the growth of most bacterial species and decreasing chemical changes, such as enzymatic reactions. Freezing food slows down food spoilage. In the food commodity industry, the process is called IQF or Individually Quick Frozen (flash freezing). Typically air blast freezer classification, Quick Freezers 0.5-3 cm/h - Air blast tunnel / spiral freezer Rapid Freezers 5-10 cm/h - Fluidized bed freezers  

How does skin vacuum sealer work

Post Time: 2020-01-20

How does a Vacuum skin sealer work? The trays containing the ready to pack food are put into the plate (lower chamber), pull a low viscosity composite film to cover the trays, close the top vacuum chamber. While a vacuum on the entire chamber is drawing, the heating plate heats and stretches the film instantaneously, compress the film and wrap the food together to remove air and seal the exterior package.

How does the automatic vacuum packaging machine seal the packs?

Post Time: 2020-01-08

As know well, automatic vacuum packaging machine also named vacuum packing sealer. After vacuum extraction is completed, the following procedure is sealing the packs. Package sealing is accomplished by mean of a short circuit instantaneous current heating though a heater strip. Heating sealing unit has a nickel-chromium alloy heating strip and heat-insulating cloth. It mounted on a phenolic board made of insulating resin. The sealing time of the automatic vacuum packaging machine is set according to the thickness of the packaging bag. 2 seconds is generally... Read More

Batch Operation Deep Fat Frying Equipment for Crisps and Snacks

Post Time: 2020-01-02

  What is a batch deep fat frying equipment application? Batch Operation deep fat frying equipment is suitable for small scale food industrial application for processing potato chips, French fries, banana chips, prepared food and so on. What’s the structure of a batch deep fat fryer? A batch deep fat fryer consists of a frying oil vessel and one or more frying baskets. A cooling space with water is constructed at the bottom of the vessel where debris can fall, remaining there and minimizing oil damage. What is the heating source for a deep fat fryer? The oil of a... Read More

Jacketed kettle review

Post Time: 2019-12-26

Summary Jacketed kettle also named steam pot , cooking pot , jacketed steam pot . Jacketed kettle mainly used for comfit , pharmacy , dairy , liquor , pastry ,sweetmeats , beverage , tins , pot-stewed food processing ; also can be used in large-scale restaurant or dining room soup , cooking , meat stewing, porridge and so on ; it is a good equipment to improve quality , shorten time , improve working situation for food processing .  Advantage Jacketed kettle with features of big heating area , high heating efficiency , average heating , short ebulition time , easy to control... Read More

What is a close loop heat pump dryer and how it operates

Post Time: 2019-12-07

The heat pump dryer recovers heat from the drying exhaust vapour that is lost in open conventional dryers. A properly designed heat pump dryer has a closed loop and fully recovers energy that is distributed for both the heating and cooling required in a drying process. The refrigerant flows through the evaporator where it absorbs latent heat from the exhaust vapour and recycles it through the condenser (Lock 1996).

What and How about Vacuum Frying Process

Post Time: 2019-11-26

  People always want a popular vegetable or/and fruit chips, especially, natural nutrition keeping.   Vacuum frying, a promotional technology, seems to produce these crispy chips in true. Vacuum frying is defined as carrying out under atmospheric pressure, normally, bellow 6.5 KPa that will result a lower water boiling temperature.   There are many manufacturers that offer a wide range of vacuum fryer, classified in structural, it is vertical, horizontal, respectively; and according to operation, intermittent and continuous, respectively.   All the... Read More

Vacuum frying is a worth practicing fruits and vegetable crisp chips frying technique

Post Time: 2019-10-24

    Fried fruits and vegetable crisp chips are the consumers always expect popular snacks because of their unique flavor and texture. Fried under vacuum makes an alternative to oily snack foods that contribute wellness and health. According to Garayo and Moreira (2002), the vacuum frying pressure should be below 6.65 kPa abs. Vacuum frying may process fresh fruit into chips that have low moisture and fat content, while preserving certain health benefits. What vacuum fryer is available for fruits and vegetable crisp chips practical application now? The intermittent... Read More

How to package vacuum fried snacks

Post Time: 2019-10-08

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, which is easy to cause the oxidation reaction. It should be, therefore, vacuum packaging with nitrogen filling to prevent moisture absorption and oxidation of oil.

Factors and countermeasures of vacuum frying of fruit and vegetable chips

Post Time: 2019-09-30

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 vacuum low-temperature frying process is not only a heat transfer medium for dehydration, but also an important ingredient to change the flavor of food. Therefore, vacuum frying is an organic combination of dehydration drying and frying seasoning. Oil temperature is an important factor affecting dehydration rate, flavor, color and nutrition of... Read More

Benefits of Modified atmosphere packaging MAP

Post Time: 2019-09-17

   [L.G.M. Gorris and H.W. Peppelenbos] 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 life is prolonged because the two most important types of deterioration—physico chemical deterioration (e.g., browning of meat due to the action of oxygen) and microbial deterioration (e.g., the growth of molds in cheese and bakery products)—are blocked... Read More

Meat Products Packaging

Post Time: 2019-08-15

Meat Products Packaging [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 through the various stages of processing, storage, transport, distribution, and marketing. Plastics are mainly used in every form of packaging like trays, overwraps, shrink films, vacuum packaging, modified atmosphere packaging, and retort packaging. Vacuum packaging involves... Read More

Oil content in frozen French fries

Post Time: 2019-08-12

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.

What is a thermoforming vacuum packaging process

Post Time: 2019-07-03

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.

what type compressor is suitable for a quick freezing machine

Post Time: 2019-07-01

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 two-stage screw compressor is strong recommended, it is able not only to meet the -35 ° C quick freezing process, but also to achieve an energy saving quick freezing process.    

Advantages and applications of steam jacket kettles

Post Time: 2019-06-25

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 heating the cooking surface.   Steam as the heating medium of a steam jacketed pot advantages are uniform heating, rapid heat transfer and easy control of the heating rate through a steam valve.   Steam is a utility economic and sanitary heating source in food process.   Most steam jacketed pots are... Read More

What is food quick freezing

Post Time: 2019-06-23

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 diameter formed is less than 100 micrometers, and the food center temperature after quick freezing must reach below -18 degrees. Generally, the frozen food is quickly packaged and delivered to consumers at a continuous low temperature below -18 degrees. This is also named as individual quick freezing process. The forced convection air... Read More

Vacuum Frying is Creating the Step Towards Healthy Snacks

Post Time: 2019-06-22

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 is a probable human carcinogen are existed in atmospheric deep fat fried foodstuffs. Nowadays, Vacuum Frying is creating the step towards healthy snacks. Simply speaking, vacuum frying is an alternative technique to improve the quality of dehydrated food (Song et al., 2007). Vacuum frying was operated in a closed system which could retard the oil... Read More

Why air drying dehydration prior frying is recommended in potato chips French fries process

Post Time: 2019-05-23

  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 that Initial moisture content for blanched slices were 3.87 g water/ g dry basis, while it is 1.57 g water/g dry basis for air drying dehydration potato slices. Air drying dehydration prior frying of potatoes chips considerably reduces oil uptake (Moreira et al., 1999), due to the shrinkage and... Read More

Variety of Blast Freezers

Post Time: 2019-05-21

Individual quick freezing machine, also named Blast freezers utilize a stream of cold air, and include the cabinet, tunnel, fluidized bed and spiral belt units.

MODIFIED ATMOSPHERE PACKAGING

Post Time: 2019-05-16

The quality and shelf life of many foods have been improved due to packaging that maintains an atmosphere in the package headspace that is different from air (Ooraikul and Stiles, 1991; Smith et al., 1992; Riquelme et al., 1994; Perdue, 1997; Zagory, 1997; Blakistone, 1999; Ahvenainen, 2003a; Brody, 2003a; Mullan and McDowell, 2003; Robertson, 2006m). The modified atmosphere compliments refrigeration to retard chemical and/or microbiological deterioration of the food. In the case of fresh meat and poultry, fresh pasta and baked products, and fresh-prepared foods, plastic films that are... Read More

why air drying dehydration prior frying is recommended in potato chips French fries process

Post Time: 2019-05-13

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 that Initial moisture content for blanched slices were 3.87 g water/ g dry basis, while it is 1.57 g water/g dry basis for air drying dehydration potato slices.       Air drying dehydration prior frying of potatoes chips considerably reduces oil uptake (Moreira et al., 1999), due to... Read More

How important is the blanching in potato chips French fries process

Post Time: 2019-05-08

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 texture of French fries. It contributes somewhat towards the cooking in a frozen French fries process contributing to a firm texture due to surface starch gelatinization. Blanching could reduce oil uptake since starch is gelatinized at the surface piece creating an external crust which acts as an oil penetration... Read More

How to increase the value of bananas

Post Time: 2019-05-05

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 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 ripe banana is perishable and deteriorates rapidly after harvesting. Vacuum... Read More

Healthy chips and savory snacks

Post Time: 2019-04-30

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 chips. (Journal of Food Science by V Dueik and P Bouchon of the Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile). Other than the apparent advantages, it inhibits lipid oxidation. This result in potato chips with significant reduction (97%) in a carcinogenic substance called... Read More

Is Vacuum Packaging Food Safety

Post Time: 2019-04-15

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 cause problems under certain conditions: Vacuum packaging is NOT a substitute for refrigeration or freezing. Any perishable foods that require refrigeration must still be refrigerated or frozen after vacuum packaging.

What is MAP Packaging

Post Time: 2019-04-12

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 packaging equipment has enabled attention to be turned to MAP of food in small, convenient retail or distribution units. The flavour, hygiene and nutritional quality of a food product has three main enemies: the oxygen contained in the air that can oxidise the product damaging its flavour or flavour reproduction of damaging... Read More

An Excerpts of Smoking Process

Post Time: 2019-01-17

Excerpts from [TECHNIQUE OF THE QUARTER: THE SMOKING PROCESS] https://www.ciachef.edu/uploadedFiles/Pages/Admissions_and_Financial_Aid/Educators/Educational_Materials/Technique_of_the_Quarter/techniques-smoking.pdf 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 smoke influences the flavor, aroma, texture, appearance and shelf life of foods. The process can be performed at temperatures that range generally from 65°F... Read More

A classification of meat smokehouse

Post Time: 2019-01-12

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 smoke generator, Meat Smoker over integrated internal smoke generator Meat Smoker with independent external smoke generator Classified by heat source, Steam heating smoker Electric heating smoker Classified by application, Combination of cooking, drying and smoking smokehouse Smoker for Smoking only

Industrial Frozen French Fries Process Review

Post Time: 2019-01-07

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 02 Pre-treating (Washing,Peeling,Cutting) To slice homogenous strips 03 Hot water blanching Not only enzyme inactivation and texture formation, but also to leach out reducing sugars. 04 Hot... Read More

Heat pump drying system overview

Post Time: 2019-01-05

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, a throttle valve, and an evaporator; the air circulation includes a drying chamber, a duct, and a fan etc. These two units are organically combined to form various loops heat pump drying process, named open, semi-open or closed loop. Read more, Heat Pump Dryer FAQs

Flavor and Healthy of Plantain Chips

Post Time: 2018-12-07

Anyway, thanks to the unique flavor of deep fat fried plantain chips. Even if fried plantain chips contain fiber and are typically low in sodium, the truth is that they're high in fat and calories, the same to all fried products. Can’t get low fat plantain chips? 1. Why not to try vacuum frying plantain fries? Vacuum frying may be an alternative frying with low oil content and the desired texture and flavor characteristics. Vacuum frying plantain chips are carried out under pressures well below atmospheric levels, reduced oil uptake; preserved natural color and... Read More

What is the concept of IQF

Post Time: 2018-12-05

Ice Crystals that develop with slower methods of freezing are bigger and these crystals damage the cells and tissues of the product. IQF freezing, however, causes much smaller ice crystals to develop within the product. The process of ice crystallization takes place between 30 to 25º F or -1 to -4º C. IQF Freezers freeze content extremely fast, bypassing this crucial zone as quickly as possible. This ensures that the food manages to freeze while barely having the chance to develop ice crystals within itself, thereby maintaining product quality. This is the concept of IQF.

How should you know the nutrition of banana chips

Post Time: 2018-12-03

Are Banana Chips Bad For You? [https://www.isitbadforyou.com/questions/are-banana-chips-bad-for-you#benefits] Bananas are a very nutritious food with plenty of potassium and fiber offerings benefits to your health. Banana chips are made by frying or dehydrating slices of banana. Typically, banana chips are fried in sunflower or coconut oil. If you can find the coconut oil varieties, they will be the best and contain a healthy saturated fat. Sunflower oils vary – if a hydrogenated sunflower oil is used it will contain trans fats that can greatly increase your risk of heart... Read More

No worry about French fries risk

Post Time: 2018-12-01

No doubt, French fries have been one of the most popular fast food all in the world. We also know that they’re unhealthy in one way or another. Are French fries all of risk of our health? Should never eat French fries? Let say no. Don’t believe? Follow this French fries process and try, Cut thick French fries rather than thin Used the best oil for French fries, coconut oil Used best oil temperature and frying time for French Fries, heat the oil to 300°F and fry for four to five minutes. Crank up the temperature to 400°F, and fry them again. Enjoy... Read More

Smoke Oven Operation Points

Post Time: 2018-11-24

The amount of smoke deposited on a product is influenced by: •       Smoke density - the thicker the smoke, the faster the rate of smoke deposition. •       Smoke oven relative humidity - high humidity favours smoke deposition but inhibits color development. •       The surface condition of the product - moist surface favors smoke but limits color development. •       Smokehouse temperature - higher temperature flavors smoke deposition... Read More

What makes French fries popular

Post Time: 2018-11-22

French fries are a favorite food around the world. What makes them so popular? Perhaps it is the flavor of the fat leading.  Read more, http://bit.ly/2yvHxCD

What is a Steam jacketed kettle

Post Time: 2018-11-19

The steam jacketed kettle is constructed in the form of a hemispherical shaped shell usually made of stainless steel that is comprised of an inner kettle and an outer jacket. Steam flows through the space between the outer and inner pans and causes heat to pass through the inner pan, by conduction, to the solution that is to be cooked. The pan can be tilted so that the product can be poured out.

No worry for fried crispy chips anymore

Post Time: 2018-11-15

Frying is an old process of manufacturing a food product worldwide. Oil content gives the deep fired snacks unique texture and desirable flavor. However, higher oil uptake, higher in calories, which is not good for health. Would it possible to produce lower oil content products that still retain the desirable texture and flavor? Vacuum frying may be an alternative frying for production with low oil content and the desired texture and flavor characteristics. It is carried out under pressures well below atmospheric levels, preferably below 50 Torr (6.65 kPa). Vacuum frying can reduce... Read More

Heat Pump Dryer in Fruit Drying Application

Post Time: 2018-11-06

Drying is a common unit operation in food processing facilities to lower the moisture content of foods in order to reduce water activity and prevent spoilage to improve shelf life. Foods like fruits and vegetables are especially high in carbohydrate, vitamins and water. These compounds are easily altered in high temperature drying condition and result in food quality degradation. In the conventional hot air dryer, air is heated up to the drying temperature using electrical heaters. In addition, the humid air leaving in the drying chamber is expelled to the ambient air, which result in... Read More

Are all fried foods junk food

Post Time: 2018-11-05

Sure, traditional fried food under atmospheric and high temperature frying operation is with only flavor but no nutritional value, also, carcinogenic substance – acrylamide is resulted. Is there no way to fry health crispy snacks? A novel vacuum frying technology becomes it true. Vacuum Fryer is a low fat deep fryer which is easier to maintain natural colors and flavors of the finished fried snacks with no acrylamide content.

Heat pump dryer in roses drying application

Post Time: 2018-11-01

The roses drying process is strict.heat pump drying  can keep well the rose’s flower bud original color, flavor and nutrition. Close-loop heat pump dryer absorb the heat from the moisture in exhaust hot air, and then release these heat in condenser to heat the drying air again. Only compressor power is request that means power consumption is few. Another advantage is that it is available to collect rose’s water, and then, extracted precious rose essence during drying process.

High efficiency heat transfer is a guarantee in vacuum frying process

Post Time: 2018-10-24

The fruits and vegetable which is ready to be vacuum fried contains about 60-90% of water. In the initial 5-10 minutes of frying process, about 70% of the free water is rapidly vaporized, which takes away a lot of heat and the oil temperature drops rapidly, around 50-60 ° C , simultaneously，the vacuum also drops rapidly. If heat is not possible to be replenished shortly, it is difficult to form enough oil and steam paths. As a result, it is fried into a bending deformation, the taste is hard, the oil uptake and moisture rate is increased, that means the quality is lowered.... Read More

Vacuum Pump is one of the most important equipment in vacuum frying process

Post Time: 2018-10-23

Vacuum frying process, just as the name implies, vacuum is one of the important factor, vacuum frying stage, the higher the vacuum, the larger the vapour volume of moisture evaporation and with the results of the easier to break the fibers of fruit and vegetable tissue. Thus, the better the product puffing and the more oil & vapour channels formed. A water jet vacuum pump, which is able to build a fast vacuum degree and have a strong ability to suction moisture vapour to offer a vacuum upturn quickly in the beginning of vacuum frying, is the assurance for a perfect quality of low oil... Read More

Multi-layer Mesh Belt Hot Air Dryer Features

Post Time: 2018-10-09

Multi-layer Mesh Belt Hot Air Drying is an important method for the agricultural products preservation with large processing capacity and investment saving.  Hot air only entrance the bottom mesh-belt layer to pass through the material with temperature adjustable and high impacting velocity,  the exiting hot air goes to the other layer for drying continually, so energy is saving.  Steam heating is recommended, also, electric heating is available.

What Should be Thought About the Heat Pump Drying Application?

Post Time: 2018-07-24

Heat Pump Dryer is proven as drying system that ensure the product’s quality especially food and agriculture products, able to control drying temperature, relative humidity, moisture contain extraction, drying air velocity, drying period and etc. Factor to be concern in improving a heat pump dryer includes the installation cost, drying performance such as air velocity, drying temperature and relative humidity, performance of the component hybrid to heat pump dryer, power required to run the system and also payback period. By improving the development of heat pump dryer will help... Read More

Heat Pump Dryer Feature

Post Time: 2018-07-03

Heat pump dryer is distinct to conventional convection hot air dryer. Their ability to convert the latent heat of vapor condensation into the sensible heat of an air stream passing through the condenser makes them attractive in drying applications especially when combined with the ability to produced well-controlled drying conditions. Heat pump drying, which is carried out at a low and medium temperature, almost closes to a natural drying process, will keep the maximum retention of original flavor and nutrients without any additives. It is an innovative process.

What is Instant Freezer?

Post Time: 2018-06-28

The term Instant Freezer commonly refers to a batch blast freezing operation in which the product, loaded on trolleys, is wheeled into a large cabinet where it remains until frozen. In the cabinet, fans blow circulating air through evaporators. This cold air then flows uniformly over the product loaded on the racks or trolleys below. 

Plantain Chips in Nigeria Introduction

Post Time: 2018-06-20

Plantain chips are the most popular plantain products in Nigeria. Plantain chips are spherical or elongated shaped deep fried products of matured plantain fruits at the firm ripe stage. The colour is brownish-yellow, the texture is crispy and the taste is slightly salty. Both Bini cultivars are however, preferable based on product quality and yield. Matured plantain fruit at the firm ripe stage is suitable and it is obtained one or two days prior to ripening depending on the sugar level.  A bunch of Bini plantain of about 18-21 fingers weigh between 6-10kg. Commercial vegetable oil... Read More

What is a Par-Frying in Frozen French Fries Process?

Post Time: 2018-06-15

All frozen French Fries take a par-frying process before you fry them completely at home. The sticks are fried at 180℃ for about 2 minutes or at 150℃ for about 5 minutes and then make quick freezing. 

Garlic Peeler Maintenance

Post Time: 2018-06-04

During the use of the garlic peeler, it is necessary to check various parts of the device and make sure they are in good condition. Repairs should be done immediately whenever any problem is spotted. First, be sure that the peeled bucket must be cleaned at a certain interval. Once the garlic cloves are found less clean, the peeling bucket must be cleaned immediately. At the end of each shift, submerge a rag in hot water and use it to wipe the wall of the feed-in bucket and the round rubber plate of the feed-in controlling valve. Garlic oil and crumbles must not be left there, which... Read More

Banana Chips Slicer Introduction

Post Time: 2018-05-28

Round or oblique banana chips slices plantain fries cutter are made by using rotary type banana chips slicer or plantain fries cutter machine from the peeled banana.  Banana chips slicer features 1.Banana chips slicer is special design for banana chips and plantain fries cutting 2.Thickness of slices are adjustable, max 10mm is available, Oblique slice is option

How to Dry Chili with Heat Pump Dryer?

Post Time: 2018-05-25

Each food has its special drying curve. One advantage of heat pump dryer is drying process can be made which exactly meets various step drying request. Drying chili (peppers) by phase is the best practice at present. In the first phase, dry the pepper to reduce its moisture contents from 75-80% to 50% and then heap up till guttation from the surface. Guttation is more important in pepper drying process which has a great impact on quality. It will force pepper oil to permeate toward pepper’s surface to make color of dried peppers uniform, red and smooth and to make water... Read More

What's Steam Jacketed Kettle?

Post Time: 2018-05-24

Steam Jacketed kettle also named steam pot , cooking pot , jacketed steam pot . Jacketed kettle mainly used for comfit , pharmacy , dairy , liquor , pastry ,sweetmeats , beverage , tins , pot-stewed food processing ; also can be used in large-scale restaurant or dining room soup , cooking , meat stewing, porridge and so on ; it is a good equipment to improve quality , shorten time , improve working situation for food processing. 

Abstract of Heat Pump Drying in Dehydrate Fruits and Vegetable Application

Post Time: 2018-04-20

It is well known that the water content of most of fruits and vegetables is higher than 80%; it is perishable quickly. Dehydrate fruits and vegetables instead of fresh material cold storage are alternative method to extend their shelf-life and are more popular as suppling nutritional value of vitamins, minerals, fiber and low fat. In the process of drying, heat is required to evaporate moisture from the product and a flow of air to carry away the evaporated moisture, making drying a high energy consuming operation ((FAO, 1994). Heat pump drying has the ability to recover the latent and... Read More

A Calculation Example for Steam Jacketed Kettle Application

Post Time: 2018-04-19

Estimate tomato sauce temperature in steam jacketed kettle.  Assume： Steam heating time: t=5 min=300s Radius of steam jacketed kettle: R=0.5m Tomato sauce density: ρ=980 Kg/m3 Steam convective heat-transfer coefficient：h=5000W/m2·Ã¢â€žÆ’ Jacketed kettle internal surface temperature: Ta=90℃ Initial temperature of tomato sauce: Ti=20 ℃

How the Banana Chips Slicer Plantain Fries Cutter Works?

Post Time: 2018-04-08

The Banana Slicer working principle is very simple. The cutting blades which are powered by electric motor have two or three cutting blades; the banana slicer machine has four holes of the upper feeders from where the banana and plantain will be feed and then dropdown to the cutting blade by gravity, and then be sliced into banana chips or plantain fries and drop to delivery collector. This design for banana chips slicer and plantain fries cutter enables the machine to cut eight or twelve slices per rotation.

What Should be Paid Special Attention During Garlic Peeler Operation?

Post Time: 2018-04-02

Garlic peeler is designed for peel the dried separated garlic cloves with a smooth surface. It utilizes compressed air to remove and separate the garlic skin. The normal time relays set up data for our garlic peeling machine operation is as follows, Feeding time: 0.3～0.6 second    Peeling time: 6～20 seconds       Discharging time: 3 seconds The feeding time from storage bucket into peeling chamber, or in other words, the amount of garlic clove feed into the machine, and peeling time can influence the peeling performance. When... Read More

Factors Affecting the Oil Uptake of Potato Chips in Deep Frying Process

Post Time: 2018-03-27

During potato chips deep fat frying process,  The greater the density of fresh potato, the lower oil uptake of potato chips; The thinner of the chips, the higher oil content; Within a certain temperature range, the higher the frying temperature, the less oil absorption; Frying time is long and the oil uptake increase when the oil temperature is no change, If the potato chips are of high sugar, it is better to fry in lower temperature.

A New Study on Vacuum Frying of Potato Chips from China

Post Time: 2018-03-26

Final vacuum fried potato chips oil uptake: 18.5% The optimum operation data of vacuum Fried potato chips are: Potato chips thickness: 1.5 mm Vacuum condition: 8 kPa Frying temperature: 75 -85 ℃ Frying time: 30 min De-oiling speed: 400 rpm De-oiling time:  4 min

Small Scale Deep Fat Fryer Operation Points

Post Time: 2018-03-24

Small Scale Deep Fat Fryer which is designed with new oil (fat)-water mixture frying technology is suitable for a small capacity, like 30Kg/h, 50 Kg/h. 1. Add fresh water into deep fryer pan until overflow from water valve. Pls pay attention that it must be not too much water to avoid a wrong water temperature indication, in this case, water boiling will occur easy.      2. Edible oil quantity depends on the fried products size; in any case, what is the important is the frying oil layer must be 30-40 mm higher than the temperature sensor. 3. Turn on the power switch,... Read More

Abrasive Potato Peeler Machine Operation Manual

Post Time: 2018-03-24

Abrasive potato peeler machine is especially suitable for small scale potato chips French fries processing. 1- Put fresh potatoes into the peeler drum before starting. The batch quantity is as follows for reference, Specification Batch quantity HPM10 5—8Kg HPM30 15—25Kg   2- Open the fresh water valve, adjust the amount of water properly, and then start the potato peeler machine running.　 　 3- Stop peeling after... Read More

Oil Uptake Test Table From a Chinese Fan

Post Time: 2018-02-23

  5 grams of sample Amount of extract fat Proportion of fat Fried potato chips â…  1.57g 31.40% Fried potato chipsâ…¡ 1.44g 28.80% Non-fried potato chips 1.28g 25.60% Fried puffed potato chips 1.54g 30.80% French Fries 0.79g 15.80%

What can Jacketed Kettle process?

Post Time: 2018-01-19

Jacketed Kettle Applications Braising, cooking and simmering of vegetables, meat, fish or poultry, jams, sauces, syrups Features Quick and even heating The special design of the steam or electrical heating excludes the possibility of uneven heating and ensures maximum heat efficiency. No burning and even heat treatment Continuously stirring ensures eliminating the possibility of burning or uneven heating.

Important Operation in Smoker Oven

Post Time: 2018-01-13

The inside temperature of the smoker oven is of utmost importance; it has a direct effect on the quality and appearance of the finished product. Determining temperate is as easy as inserting a stem thermometer temperature by touching the smoker or inserting a hand is lucky at best. And of course when things go wrong we start looking for the culprits because it wasn’t our fault. Another significant factor is the high temperature of smoking, and it should be kept below 160° F (72° C). In most cases we don’t exceed 140° F (60° C), even when hot smoking.... Read More

Smoking in Sausage Making Process

Post Time: 2018-01-11

Smoking has been traditionally used for shelf life extension and development of the typical sensory flavor associated with smoked meats. Sausages and other meat products are smoked for flavor and color development and to preserve the product. Hot smoking is a more flavorful cooking process. A smoke oven with smoking generator creates natural smoke through a controlled burning of hardwood sawdust, wood chips, or logs. The rate the smoke is deposited on the meat product is affected by the relative humidity and the temperature. As the smokehouse temperature increases, the more rapidly the... Read More

How about Vacuum Fryer?

Post Time: 2018-01-09

The intermittent vacuum fryer is more appropriate for smaller scale snacks business and the continuous vacuum frying machine is a good choice for commercial food manufacturers use because this type can handle large quantities.

Steam Jacketed Kettle

Post Time: 2018-01-06

Steam carries approximately six times the energy of boiling water and gives up that energy upon contact with a colder surface. This simple fact makes steam an ideal heat transfer medium, and steam jacketed kettles the ideal way to cook, reheat and hold a wide variety of menu items. A steam jacketed kettle is the most efficient and economical method of sauteing, simmering or boiling a wide variety of ducts, such as soups, sauces, gravies, pasta, stews, mixed casserole type dishes, cereals, and puddings. A Steam Jacketed Kettle is a stainless steel kettle jacketed by a second outer... Read More

Vacuum Frying

Post Time: 2018-01-03

The use of vacuum is an alternative to improve quality of products during deep fat frying. Air absence during vacuum frying can inhibit lipid oxidation and darkening of fruits and vegetables. Vacuum fried fries can exhibit a crunchy texture, suitable color and flavor, and appropriate nutrient retention. To reduce surface oil uptake in vacuum-fried products is the use of pretreatments such as blanching, freezing and edible coatings, and post-treatments including hot air drying and centrifugation under vacuum condition.

Freezing in Fruits and Vegetables Chips Vacuum Frying Process

Post Time: 2017-12-27

Low temperature fried fruits and vegetables chips which are produced with vacuum frying machine are one of the most popular healthy foods now. Generally, the best quality fruit and vegetable chips have a flat and crispy texture with low oil content. Chip shrink and the phenomenon such as surface bubbles during the vacuum frying process affect the sensory quality of the product. Now, new technology with the quick freezing process before vacuum frying the fruit and vegetable chips is a good solution to this problem.

Vacuum Fryer Features

Post Time: 2017-12-23

Vacuum fryer has following characteristics: (1) Low temperature, Maintaining the original color, flavor and nutrition of fruits & vegetables; (2) Moisture evaporates quickly, drying time is short; (3) Puffing the food, improve the products reconstitution properties; (4) Extend the foods shelf life (twelve months), free preservatives, no artificial color and flavor. (5) Products contain less oil and fat, but they are better health.

Should Eat Potato Chips

Post Time: 2017-11-22

From: [http://time.com/3983258/chips-acrylamide/] Don’t even start with that “made from potatoes” business: chips are not a vegetable. Plain salted potato chips are “a low-nutrient, high-calorie food,” says Lindsay Malone, registered dietitian who works at the Cleveland Clinic. A typical 1.5-ounce bag will run you 223 calories, plus 14 grams of fat and 221 mg of sodium. That might be fine if you’re having them once in a blue moon, but that’s often not the case—especially with kids. “The largest increase in children’s snack... Read More

Optimization Sweet Potato Chips Vacuum Frying Technical Factors

Post Time: 2017-11-17

Vacuum Frying Sweet Potato Chips Process Vacuum degree: 8.5kPa Vacuum frying temperature:185°F Vacuum frying time: 20min De-fating: 350 rpm for 5min

An Experimental Vacuum Frying for Banana or Jackfruit Crispy Process Results

Post Time: 2017-11-17

Vacuum frying is a suitable processing method for the production of high quality fruit crispy. With this technology, fruits which are abundant and sometimes wasted at harvest season can be processed and still have high selling price. The vacuum frying technology produces fruit crispy with original color and fruit aroma and an ideal crispy texture. The crispiness is obtained because the process of moisture content reduction in the fruit occurs gradually. An Experimental Vacuum Frying for Banana or Jackfruit Crispy Process Results Maximum material: 3.5 kg after peeling Duration of... Read More

Air Blast Freezer

Post Time: 2017-11-14

Various types of air blast freezers are used including tunnel quick freezers, fluidized quick-freezer, and spiral freezers. These all function by circulating cold air, often below –30°C, at high velocity above and around the product. The most common type is the tunnel freezer where products are placed on racks with air space between the layers. The heat transfer coefficient increases with increasing air velocity, but this also means higher energy consumption. The stacking is important so that air circulation is not impaired. Fluidized Freezer suspends smaller sized foods, e.g.... Read More

Why Blanching Process is Necessary in Frozen French Fries Process?

Post Time: 2017-11-10

This destroys enzyme activity and removes excess sugars. The starch in potato slowly turns to sugar during storage, so the blancher helps maintain a constant sugar level at all times to ensure the fries have a consistent texture and colour.

What Kind of Potatoes are Suitable for Frozen French Fries Process

Post Time: 2017-11-10

Frozen French fries are usually produced fairly close to the source of supply but occasionally the raw product may be drawn from any of the principal potato producing areas of the country. At time of harvest most late varieties of potatoes have a total sugar content of less than one (1) percent of total solids. Such potatoes are usually suitable for manufacturing into frozen French fries. After the potatoes are stored for a period of time at 40° or less the starch content partially changes to sugar and the potatoes if used immediately out of storage may be unsatisfactory because of the... Read More

The Secret to Making Crispy French Fries at Home

Post Time: 2017-11-08

First, heat the oil over medium-low heat to 325°F. Cook the potato fries  in the oil for 6 to 8 minutes, or until they’re soft and they’ve taken on a slightly golden color. Remove the fries from the oil and transfer them to the paper-lined pans to drain. You can refrigerate them again by means of quick freeze machine, an important frozen french fries machine until you’re ready to use them, or at the very least let them stand at room temperature for 15 minutes. Now heat the oil to 375°F. Return the fries to the oil and cook for another 2 to 3 minutes.

Deep Fried

Post Time: 2017-10-18

From [https://en.m.wikipedia.org/wiki/List_of_deep_fried_foods] This is a list of deep fried foods and dishes. Deep frying is a cooking method in which food is submerged in hot fat e.g. oil. This is normally performed with deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.

Some Vacuum Frying Process Necessity

Post Time: 2017-10-09

Vacuum frying has been adopted for frying different foods, but mostly for fruits and vegetables. There is need for some pre and after treatments which play role in moisture removal, product yield, final product moisture content, fat content of the product and fat distribution in the final product. Blanching: This step is done to prevent enzymatic activity before vacuum frying by either steam blancher or hot water blancher. Freezing: Contribute to form a porous sponge-like structure and improve the texture of the vacuum fried food by means of a quick freeze machine. Vacuum Frying:... Read More

How to Keep Fresh Food a Long Shift Life?

Post Time: 2017-09-25

Dehydration and freezing process is to keep fresh food a long shift life. As a dehydration process, both deep fat frying and vacuum frying is easy operation, especially, vacuum fried snacks without acryl amide contents becomes more popular now. In addition, anyway, heat pump drying, which is carried out at a low and medium temperature, almost closes to a natural drying process, will keep the maximum retention of original flavor and nutrients without any additives. Also, power consumption is saving. It is an innovative process. Quick freezing is different to the above. It is rapid... Read More

Be Cautious About Potato Chips and Fries from Health

Post Time: 2017-09-16

Potato chips & French fries are also fairly addictive. Sadly , they have been consistently reported to have the highest contents of acrylamide which is created at high frying temperatures in a potato chips deep fryer. Acrylamide still has unknown human health consequences, except it may raise the risk for cancer. Because potato chips are sliced so thin and fried so hot, they’re even heavier in acrylamide than French fries. Fries only have acrylamide in the golden crust, not the core, potato chips, being nothing but crust; therefore have higher levels of acrylamide.

Advantages of Vacuum Frying and Practical Problems

Post Time: 2017-09-11

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 to fry high sugar and moisture fruits and fresh vegetable in order to produce various kinds of snacks. A vacuum frying system consists of a vacuum frying chamber with centrifuge de-fatting unit; a condenser and vacuum pumps, also, freezing process of high moisture vegetable and fruit by means of quick freeze machine before vacuum frying is usually recommended in... Read More

Vacuum Fried Potato Chips Benefit

Post Time: 2017-09-02

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 than those fried with other methods. Foods that have been vacuum fried are no match for a fully rounded nutritious diet, but they may go a long way to making snacks a little healthier. The one drawback to using a vacuum fryer is that the process is expensive than atmospheric deep frying machine methods.

Individual Quick Freezing

Post Time: 2017-08-22

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 short freezing time does not allow the formation of large ice crystals in the product’s cells which would destroy the membrane structures at molecular level. This makes the product keep its shape; Colour, smell and taste after defrost, at a far greater extent. Another significant advantage of IQF technology is its ability to separate the products during the freezing... Read More

Fluidized Quick Freezer

Post Time: 2017-08-18

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 air which is blow from the bottom up, like the movement of the fluid, and in the movement is quickly frozen.

Brush Roll Potato Peeler Machine

Post Time: 2017-07-12

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. Nylon ropes are mounted. A screw conveyor inside is designed to push potatoes forward easily. Separate shower ensure a fine washing effect, small damage and more cleaning.

Optimal Parameters for Vacuum Frying Potato Chips Process

Post Time: 2017-07-01

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 be a feasible alternative to produce potato chips with lower oil content and desirable color and texture.

Vacuum Frying, Alternative Frying Technologies

Post Time: 2017-06-19

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 many adverse reactions take place due to the high temperature treatment before the food is fully cooked or dried vacuum frying is a viable option to produce high quality dried fruit and vegetable in a far shorter processing time than conventional frying. The sample is heated under a negative... Read More

Banana Chips Machine

Post Time: 2017-06-14

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 chips process which is produced from under-ripe banana and plantain slices, deep-fried, frozen and flavored. Round or oblique plantain slices are made by using rotary type banana chips slicer machine of the peeled banana. This is special designed to other chips slicing cutting machine. Plantain chips are directly feed to frying... Read More

HVF-900 Vacuum Frying Machine Technical Data

Post Time: 2017-06-12

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 In a vacuum frying process, the frying oil is in a negative state, the chance of the oil being oxidized by oil contact air is reduced and the frying temperature is low, the degree of deterioration of oil is greatly reduced. 1.2 Less consumption of frying oil In vacuum frying process, due to a fast moisture evaporation... Read More

Tunnel Quick Freeze Machine Main Parts Description

Post Time: 2017-06-05

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 sheet with polyurethane in the middle， it has a perfect thermal insulation performance. Air cap is equipped in the feed inlet; cold will never be loss, so energy is saved. 2 pcs inspection door and a 600mm aisle are to make cleaning and maintenance easily. Water collector and drainage Water collector is in the whole bottom... Read More

Potato Chip Slicer | Commercial French Fry Cutter

Post Time: 2017-05-11

Potato Slicer is a normal Frozen French fries machine. After potato peeling process, hand picking will be done on a sorting table to select the defective potatoes. How to cut potatoes for French fries? Potato chips slicer will cut the peeled potatoes into slices, chips, sticks, strips and shredded potatoes easily with knives to cut square or rectangular product or wedges be placed. A spray bar for fresh water is offered to remove free starch from the slice fries, which has come free by cutting through the potato cells.

Smoker Oven Maintenance Manual

Post Time: 2017-05-10

This smoker oven is suitable for cooking and smoking various sausages, ham, Chinese sausage , barbecue and fish. It is of Simple operation and reliable performance. Item Content Period Input electric source 380V three phase electric source normal or not Before using equipment Electric relay Action normal or not 1 time/month , nonscheduled Smoking device heating pipe Work normal or not One time per... Read More

Continuous Vacuum Fryers

Post Time: 2017-05-03

For larger production quantities, continuous vacuum fryers are available. In these installations, the vacuum frying pan is installed in a stainless steel vacuum tube. The in feed of the raw product is carried out through a rotary airlock. Depending on the application, the frying pan itself is designed to meet the different product specifications. A transport belt takes the finished product out of the fryer and towards the out feed system. A lock chamber at the exit of the vacuum tube prevents air from entering the vacuum zone, and a belt system takes the product from one zone to... Read More

Vacuum Frying Machine

Post Time: 2017-04-26

Vacuum frying machine is a deep fryer machine with latest vacuum frying technology in banana chips process. Vacuum fried vegetable chips are more popular, in lower vacuum pressure frying process, fried chips will keep the natural taste and more crisp. Color was not significantly affected. Continuous Vacuum Fryer Machine includes: Feeding and exit vacuum sealing device, Belt mesh conveyor, Horizontal de-fatting unit, Vertical oil filter, Frying oil heating circle system, Vacuum system, CIP system, PLC automatic electric and pneumatic control system

Applications of Combined Meat Bowl Chopping and Vacuum Tumbling in Sausage Processing

Post Time: 2017-04-25

Sausage is delicacy of fine, rigorous choice of materials with pig natural casing. Its making process includes meat grinding, bowl chopping, vacuum kneading and smoking. Sausage has more features with unique smoked flavors, pure taste, strong garlic smells, brightly-colored, also has its special spices flavour. Sausage is accepted by consumers and is a meal, feast, travel, gifts to share. In the process of chopping and rolling with the combination of technology applied to the processing of the sausage to improve the product yield, improve the taste, texture, Chopping combination... Read More

What Does a Quick Freeze Machine Do?

Post Time: 2017-04-19

A tunnel quick freeze machine is a process where the materials to be frozen are placed on an endless conveyor and passed through the tunnel where the refrigerants are used to cool the air and through circulation allow the material to become frozen. A quick‐frozen food is commonly defined as one that has been cooled from a temperature of 0 °C to −5 °C or lower, in a period of not more than 2 hours, and then cooled to −18 °C

The Pros and Cons of Fried Plantain Chips on Health

Post Time: 2017-04-19

[ From : https://www.livestrong.com/article/501599-how-to-deep-fry-bananas-to-make-chips/ ] Deep-fried banana chips put a sweet yet savory twist on a familiar snack. As a deep-fried food rich in fat, banana chips aren’t healthy in large doses. But banana chips contain fiber, as well as nutrients such as potassium and vitamin A. Use green, unripe bananas or the large cooking bananas known as plantains. These generally make better chips than soft, ripe bananas. The yellow kinds are often too mushy when fried and lack a crispy quality.

Sausage Making Brief Introduction

Post Time: 2017-04-19

[From https://en.wikipedia.org/wiki/Sausage_making] Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Most cured sausages are smoked, but this is not mandatory. The curing process itself changes the meat and imparts its own flavors. An example is the difference in taste between a pork roast and a ham. All smoked sausages are cured. The reason is the threat of botulism. The bacterium responsible, Colostrum botulinum, is ubiquitous in the environment, grows in the anaerobic conditions created in the interior of the sausage, and thrives in the... Read More

How to Operate Abrasive Potato Peeler Machine

Post Time: 2017-04-14

How to Operate Abrasive Potato Peeler Machine Abrasive potato peeler machine is especially suitable for small scale potato chips French fries processing plant. Operation Instruction 1. Check out whether the protective equipment and power is in good condition before starting-up potato peeler machine. 2. Watch for 1 ~ 2 minutes after start to confirm peeler machine works well. Then start to put into fresh potato. 3.  Potatoes feeding cannot be more than a third of the barrel to avoid motor stuck. Turn on the spray shower while fresh potato feeding. During potato peeler... Read More

Spiral Quick Freeze Machine Introduction

Post Time: 2017-04-14

Brief introduction Spiral Quick Freeze Machine is of highly efficient and energy-saving, small installation space, compact structure and large capacity are its advantages. Nominal capacity is 300kg/h ~ 6000kg/h. Spiral Quick Freeze Machine Features Superior quality SS Mesh Higher tensile strength SS mesh ensure a long services time. Three chain structure to increase the effective freezing surface and fundamentally solve the problem of freezing material turning over from mesh belt.  Thermal Insulation Cold Storage Panels The cold storage panels are consisted by an... Read More

Banana Chips and Machines

Post Time: 2017-03-30

Such as banana chips / wafers, plantain chips are gaining wide popularity in our day-to-day life. Now it is used as snack food in homes, fast food centers, restaurants and also as side dish and garnishes. Banana Chips General Manufacturing Process It is very well established and standardized. Damaged or ripe bananas are taken out during inspection and only good quality unripe bananas are washed in water. Then they are peeled and trimmed before slicing or cutting them in the required size. Then they are washed in boiled water and dried. Dried pieces are deep fried and then either salt or... Read More

Potato Chip Slicer Maintenance Manual

Post Time: 2017-03-30

1. Potato Chip Slicer Brief introduction Potato Chip Slicer is necessary in both potato chips making plant and French fries production process. This professional French fry cutter is easy to meet the final production of much specification, such like potato chips, finger chips, potato wedge, curly potato, crinkle potato, potato waffle, potato spiral, potato spiral, potato fries, potato French etc., all in one, just need to be mounted different cutting or slicing knives. Additional, more unexpected is the value of this chips cutter price. 2.  Potato Chip Slicer Technical Data... Read More

Potato Frozen French Fries Report

Post Time: 2017-03-22

Potato Frozen French Fries Report 1.1 Introduction Indian fast food sector is growing at 25-30 % annually due to rapid growth of fast food chain both Indian and international. Presently, the core food service Indian market is 3600 crores and the share of quick service restaurants is Rs. 2500 crores. Out of the total snacks, potato based products like French fries, wedges, products using potato flakes and other Indian snacks have about 30 % share in fast food industry, approximately 75 crores in value terms. French fries are among the highest saleable potato products. This is the most... Read More
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Resumption of Work after Holiday

After a wonderful Chinese New Year holiday, we have been back at work on Monday, 30 Jan, 2023; and all our staffs look forward to returning with renewed energy and enthusiasm, as do you. Hope our features food process machines, including the potato chips frozen French fries process machines, Vacuum fryer, Vacuum cooler, Freeze dryer , IQF Air Blast Freezer , Vacuum packaging machine, MAP... Read More

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  Happy Monday!   We start work on today, 7th Feb, 2022, after spending our wonderful holiday, Chinese New Year.   Complete automatic potato chips frozen French fries process machines, Vacuum fryer, Vacuum cooler, Freeze dryer, IQF (Individual quick frozen) Air Blast Freezer, Vacuum packaging machine, MAP Packaging Machine, Heat pump dryer … there is... Read More

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