jurnal mesin vacuum frying

Vacuum Frying Machine exported and supplied by Shandong Bayi is much in demand due to the rise in health consciousness as it reduces oil uptake and improves the quality parameters. Vacuum Frying can reduce oil content by nearly 50% and preserve approximately 90% of trans a-carotene and 86% of trans b-carotene. This process also allows for the fruits and vegetable color to be preserved, which was reflected by good correlations between a* and trans b-carotene content, b* and trans a-carotene content, and hue and total carotenoid content. Using the Vacuum Frying Machine a series of products like natural fruit & vegetable crispy chip, convenient cooked food, meat, marine products,  nuts and medicinal herbs can be produced. 

Features

·Maintains the original color, flavor and nutrition of fruits & vegetables

·Crispness, no grease

·Having a good structure for quick rehydration

·Free preservatives, artificial color and flavor

·Convenient food, long shelf life (twelve months)

Raw Materials 

Most of fruit and vegetables which are easy to be obtained and have attractive color, special flavor, more nutrition and low cost are much preferred to produce the crisp chips and also raw materials which can't be processed by traditional frying method, as pineapple, strawberry, cucumber etc. Raw materials used in common are as followed

·Fruits: Apple, Pear, Persimmon, Banana, Pineapple, Peach, Mango, Strawberry, Chinese gooseberry, Carambola (star fruit), Muskmelon etc

·Vegetables: Onion, Carrot, Sweet potato, Potato, Pumpkin, Okra, Balsam pear, Taro, Lotus root, Kidney bean, Mushroom, Cucumber, etc

·Nuts: Peanut, Almond, Pea, Walnut, cashew nut etc

·Aquatic products: Fish, Shrimp, Shellfish, etc

·Others: Bean Product, meat, Chinese herbal medicine, etc

Operating Principles

·GAS fuel, boiler or electric heat are used to heat the cooking oil

·Raw material is fed into the baskets (a basket is 1/3 or 1/4 of drum)

·Open hatch of cooking chamber then set baskets in platform

·That time baskets lift into above heater cooking oil (no contact in cooking oil) .When vacuum is about 720- 760 mm Hg and Temperature enough the baskets are dipped in hot cooking oil

·Baskets will lift above heater cooking oil when setting time is enough

·The vacuum is automatically relaxed and then hatch will open

·Worker will take baskets then transfer to a centrifuge to make it dry cooking oil

·The products can then be transferred to packing room