banana chips processing plant

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Primary objective This is a technology where food products are deep fried under vacuum or near vacuum conditions to reduce the fat content compared to normal deep-frying.  Working principle Vacuum frying is a method when a food product is deep-fried under vacuum (no pressure) or near vacuum conditions. The general method is as follows. The foodstuff is enclosed into a specialised pressure vessel containing a deep fryer. The vessel is connected to a vacuum pump. After this the vessel depressurizes. The foodstuff is immersed into frying oil within the vessel, fried for the required time, and then lifted up from the oil. Finally the vessel is re-pressurized again. The re-pressurization should be done quickly. A centrifugation step can also be inserted for removal of excess frying oil after the frying step before the pressurization . This technique has shown to reduce the amount of fat in the fried product. This might be because of the lower temperature that is needed to boil w...

Continuous vacuum fryers 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 infeed 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 outfeed 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 another. The vacuum is created by vacuum pumps, and the whole system is controlled by a programmable logic controller. In batch fryers , the frying oil has to be replaced quite often as it is sensitive to temperature changes. Continuous vacuum fryers lead to a longer lifetime of the frying oil and therefore lower the production costs. Vacuum fryers can also reduce oil co...

A vacuum fryer is a deep-frying device housed inside a vacuum chamber. 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 (approximately 130 °C (266 °F)), the formation of suspected carcinogen acrylamide is significantly lower than in standard atmospheric fryers, where the frying temperature is approximately 170 °C (338 °F). The fat absorption of the products is also reported to be lower than in atmospheric fryers. In South East Asia (mainly Philippines, Thailand, China and Indonesia) batch type vacuum fryers are mainly used for the production of fruit chips. However, these machines are only appropriate for relatively small production companies. ...

Vacuum Frying Machine Vacuum frying reduces the amount of oil the food absorbs when compared to traditional frying methods; consequently, vacuum-fried foods retain more nutrients, color and aroma and is considered as a healthier option when frying food. Another advantage of using the vacuum fryer is that it retains the amount of nutrients that are originally in the food. Since it involves a locked-in procedure, even if the food is subjected to heat, more vitamins and minerals remain intact compared to traditional deep-frying. For example, if potatoes are deep-fried using regular pans and a whole lot of oil, the remaining Vitamin C in it after cooking is only 50%. On the other hand, with the use of a vacuum fryer , it has been observed that at least 95% of the original Vitamin C remains. It has to be noted that the main reason why vacuum frying is considered to be healthier is because it does not involve the use of a lot of oil. That is why, the end product would...