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Revolutionizing Frying: Exploring the Benefits and Applications of Vacuum Frying in the Food Industry

Vacuum frying is a food processing technique that involves frying food at lower temperatures in a vacuum environment. This enables the frying process to occur at lower temperatures, thereby preserving the nutritional value, texture, color, and flavor of the food product.

More info,

Fruit and Vegetable Chip Vacuum Fryer

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You Will Thank Us - 2 Tips about Vacuum Fryer You Need To Know

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 scale vacuum fryer: 180-200 kg/batch 260-300 kg/batch

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Are Fried French Fries Good for You?

French fries are among the highest viable potato products all around the world because of the convenience and their premium taste, flavour, and texture. French fries are also fat-rich high energy foods.

Nutrition Information

Data Sources :USDA-SR Legacy 170523

per 100 g serving

Frozen French Fries

Vitamin C: 10.5 to 24.5 mg

Potassium: 385-433 mg

Calcium: 8-11 mg

Iron: 0.54-0.77 mg

Full Fried French Fries

Energy: 312 kcal

Protein: 3.43 g

Fat: 14.73 g

Carbohydrates:41.44 g

Total dietary fiber:3.8 g

Sugars:0.3 g

Ash:1.85 g

Buy Frozen French Fries Processing Machines Online

WHATSAPP:+86-189-5361-8296

Email: cnhonesttrade@gmail.com

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What is a Retort?

Sometimes also called an Autoclave or Sterilizer, a Retort is a pressure vessel used in the food manufacturing industry to commercially sterilize food after it has been placed into its container and the container has been hermetically sealed.

The four major types of heat-serializable container are:

1. Metal cans

2. Glass jars or bottles

3. Flexible pouches

4. Rigid trays

Our sterilizers, Water immersion retorts, Water spray retorts, Laboratory test retorts, are all of the ideal solution to meet your needs.

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Freeze Drying, Sublimation Drying, Lyophilization and Freeze Dryer Structure

What is freeze drying? If the water vapor 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 vapor 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 vapor formed by sublimation. The water vapor freezes on to the condenser, thus maintaining the low water vapor pressure in the chamber.

The vacuum pumps remove the non-condensate gases.

The heated shelves supply the heat of sublimation. These shelves are heated internally by steam, hot water or some other thermal fluid, which is circulated through them.

The vapor pressure of ice at –20℃ is about 135 Pa, absolute. Industrial freeze drying is carried out in vacuum chambers operated at pressures in the range 13.5–270.0 Pa, absolute.

More information, pls visits: Freeze Dryer

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Freeze dryer, also known as vacuum freeze dryer machine, is a drying technology of sublimation to dehydrate materials.

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#freezer dryer, #lyophilization machine, #FD Machine, #Vacuum freeze dryer

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Freeze dryer, also known as lyophilizer, is the best dryer to make high quality dried products. By freeze drying, the freeze dried products preserve its original shape, color and it has no biological activity loss, no nutrition loss.

These medium scale freeze dryers are suitable for food, chemical industry and pharmaceutical drying, economic and lower energy consumption.

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Food Skin Vacuum Packaging (VSP)Machine

Vacuum skin packaging machine (VSP) was developed as a response to overcome some of the disadvantages of Vacuum Packaging.

Vacuum skin packaging is an outstanding solution for extending the shelf life of perishable food products, including fresh and processed meats, poultry and seafood, ready-to-eat meals, produce and cheese. In skin vacuum packaging machine, first, by removing oxygen from the packets it slowing of deleterious oxidative reaction in the food during storage due to oxygen barrier properties of the packaging material; then, heated and softened transparent upper film is applied skin-tight over food and the tray in the vacuum chamber. The appearance of food skin vacuum packaging increases display effect and value.

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IQF Air Blast freezer

Frozen foods have outstanding quality and nutritive value. The high quality of frozen foods is mainly due to the development of a technology known as the individually quick-frozen (IQF) method. Individual quick freezing machine, also named Blast freezers include the cabinet, tunnel, fluidized bed and spiral belt units. The choice of method depends on the kind of vegetable to be frozen, capital limitations, and whether or not the products are to be stored as bulk or as individual retail packages.

Individual quick frozen machine, also named IQF Blast freezers include the tunnel, fluidized bed and spiral belt units.

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Vacuum frying, a right way of delicate vegetables and fruits snacks come into being

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. Vacuum frying process clearly reduced color degradation due to low oxidation during the process.

Anthocyanin and total carotenoids content were significantly high (20-50% higher) for the products fried in the vacuum fryer than those in the traditional fryer.

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Vacuum Frying -New Niche Health Snacks Technology

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 than atmospheric deep-fat frying to improve the quality attributes of food products. It is working in low temperatures and of the minimum oxygen content. Due to the pressure lowering, the boiling points both of the fat and moisture in the foods are lowered. Vacuum frying is an alternative technique to improve the quality of dehydrated food (Song et al., 2007).

 Vacuum frying technology has been successfully applied in fruits, vegetables, fish and wheat-based snacks, including apple, apricot, carrot, grass carp, gold and green kiwifruits, mushrooms, potato and shallots. There was a wide range of vacuum pressures used ranging from 1.33 to 90 kPa with more than half of the processes carried out at lower than 10 kPa.

 Refer to: fruits and vegetable vacuum fryer,

Automatic vacuum fryer

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Automatic Vacuum Fryer has excellent performance in fruit & vegetables crispy chips process.

Compare with the intermittent operation vacuum fryer, more capacity, labor and energy is saving greatly.

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

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 are formed at temperatures over 134°С, are not presence in snacks.

The removal, by means of vacuum, of air brings the oil does not turn rancid, stays fresh longer, not retain the taste of the last product fried, and it will not have to be replaced so frequently.

A competitive product in the snack market, are you ready to invest of vacuum fryer?