Here i share the commercial frying machine study. Since the 1990s, foreign research reports on fried foods have mainly focused on deep-fried foods. Among them, the research mainly includes the following aspects: reducing the fat content of the product and improving the quality of the product; studying the heat and mass transfer rules in the frying process of the commercial frying machine, establishing the model of water evaporation and fat absorption in the frying process, Production of products to provide a scientific theoretical prediction system.
At present, the development of low-energy foods, especially low-fat foods, is extremely rapid. The most important factor affecting the dietary nutrition of the public is the fat content in foods, and the reduction of fat intake is recommended as one of the important ways to improve their own health. Therefore, Many experts and scholars are committed to reducing the oil content of fried products. There are four main ways to reduce the oil content of products. First, the coating technology, edible coating materials for fried foods include: polysaccharides, such as modified starch, modified cellulose, gelatin, pectin, dextran and so on. Protein materials, such as soy protein isolate, whey protein and the like.
At present, the frying technology focuses on the heat and mass transfer rules in the frying process of the commercial frying machine and how to reduce the fat content in the frying products mad eby the commercial frying machine, and analyzes the model analysis of water evaporation and fat absorption in the frying process. So as to provide a scientific basis for deep-fried enterprises to produce low-fat, natural, nutritious and high-quality fried products. However, there are a series of shortcomings in domestic vacuum fried products such as high fat content, monotonous varieties, poor storage quality and high production cost. The research of their technologies mainly focuses on the process and equipment of single products, and lack of operable model analysis and mechanism discussion .
If you want to know more about the commercial frying machine, please feel free to contact us.
Website: http://www.fried-machinery.com/products/pasta-snacks-fryer/namkeen-fryer-machine.html
Email:ellie@machinehall.com
Skype:leo.liufan
Whatsapp:+8618595717505
At present, the development of low-energy foods, especially low-fat foods, is extremely rapid. The most important factor affecting the dietary nutrition of the public is the fat content in foods, and the reduction of fat intake is recommended as one of the important ways to improve their own health. Therefore, Many experts and scholars are committed to reducing the oil content of fried products. There are four main ways to reduce the oil content of products. First, the coating technology, edible coating materials for fried foods include: polysaccharides, such as modified starch, modified cellulose, gelatin, pectin, dextran and so on. Protein materials, such as soy protein isolate, whey protein and the like.
At present, the frying technology focuses on the heat and mass transfer rules in the frying process of the commercial frying machine and how to reduce the fat content in the frying products mad eby the commercial frying machine, and analyzes the model analysis of water evaporation and fat absorption in the frying process. So as to provide a scientific basis for deep-fried enterprises to produce low-fat, natural, nutritious and high-quality fried products. However, there are a series of shortcomings in domestic vacuum fried products such as high fat content, monotonous varieties, poor storage quality and high production cost. The research of their technologies mainly focuses on the process and equipment of single products, and lack of operable model analysis and mechanism discussion .
If you want to know more about the commercial frying machine, please feel free to contact us.
Website: http://www.fried-machinery.com/products/pasta-snacks-fryer/namkeen-fryer-machine.html
Email:ellie@machinehall.com
Skype:leo.liufan
Whatsapp:+8618595717505
Comments
Post a Comment