Technology

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

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

Post Time: 2018-11-14

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?  

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.

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

Post Time: 2018-10-30

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 @ -0.098KPa 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.

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. Therefore,... 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 is a Fluidized Bed Freezer?

Post Time: 2018-09-15

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.

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

Post Time: 2018-09-05

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

A Case of Vacuum Fried Apple Chips

Post Time: 2018-08-31

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: 2018-08-15

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: 2018-08-07

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 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

What Does Air-Blast Freezers Means?

Post Time: 2018-07-23

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: 2018-07-14

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

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.

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. 

An Optimization Operation Data for Banana Chips Heat Pump Drying Process

Post Time: 2018-06-11

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

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

Vc Retention in Various Dehydrated Vegetables with Different Drying Process

Post Time: 2018-06-01

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

Banana Chips Slicer Introduction

Post Time: 2018-05-28

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: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·℃ 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 all necessary... 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 around 2 minutes, and check out... Read More

What’s the feature of our quick freeze machine?

Post Time: 2018-02-24

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

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 Ⅰ 1.57g 31.40% Fried potato chipsⅡ 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.

What Does the Term IQF Mean?

Post Time: 2018-01-02

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

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.

The Making of Potato Chips

Post Time: 2017-12-25

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

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 I Eat 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.

How to Make Crispy Fries?

Post Time: 2017-08-04

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.

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.

Batch Fryer – Oil - Water Mixture Frying Technology

Post Time: 2017-06-30

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

How to Make Crispy Fries?

Post Time: 2017-06-23

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

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

What’s the Different for Potato Chips and Banana Chips Slicer Machine?

Post Time: 2017-06-07

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.

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 of... Read More

How to Make Potato Chips?

Post Time: 2017-05-29

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.

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.

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

How to Make Fries

Post Time: 2017-03-04

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

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