frying technology

Frying Technology Development Process

Frying Technology Development Process

Frying is a common method of food processing around the world. Fried food also came out of the kitchen and gave birth to huge sales of convenience foods, such as instant noodles, French fries and potato chips. During the frying process, the food will absorb part of the fat, and the flavor of the food will be improved, and the nutritional value and caloric value of the food will also be significantly increased. The special processing conditions of frying endow fried food with unique aroma, golden color and crisp texture, and obtain sensory experience that other food processing methods cannot provide. The continuous upgrading of fried products is inseparable from the continuous development of frying technology. The following is a brief introduction to the development process of frying technology.

  1. Traditional frying

People extend the shelf life of food by deep frying. In traditional frying, people mainly rely on experience to control the oil temperature. Make the color of the fried food uneven, can’t arouse people’s liking, be difficult to reach satisfactory effect.

2. Automatic frying

Automatic frying overcomes the defects of traditional frying. The frying time, frying temperature, oil level control, and frying cleaning automatic control can keep the oil clean and make the product color uniform. The transmission system adopts frequency conversion speed regulation or mechanical speed regulation, which can be adjusted arbitrarily according to product requirements to control the processing time. The upper and lower double-layer mesh belts or single-layer mesh belts are used for transmission, and the products are sandwiched between the double-layer mesh belts to avoid product floating.

3. New frying technology – vacuum frying

New frying techniques, such as microwave assisted vacuum frying (MVF), pulse vacuum frying, ultrasonic and microwave synergistic frying. The resulting product has a lower oil content and better textural properties compared to traditional frying methods. In addition, different pretreatment techniques such as pulsed electric field (PEF), infrared radiation, and post-frying treatment techniques can also be applied to the frying process to achieve a synergistic effect. Continuous frying is completed under vacuum, the product has low oil content, and the product is in a negative pressure state. Food processing under such relatively anoxic conditions can reduce or even avoid the harm caused by oxidation. In the negative pressure state, with oil as the heat transfer medium, the water inside the food will evaporate rapidly and be sprayed out, making the tissue form a loose and porous structure.

Food frying processing solutions are the core business of our company. Our company always pays attention to the development and upgrading of frying technology, and works with customers to promote the automation and digitalization of food frying.

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