Pellet frying

This is an important consideration for designing the fryer. For example, tortilla chips show some increase in specific volume after frying. However, the pellets expand tremendously in volume during frying. The internal design of the fryer must accommodate for this increase in volume. Product bulk density also impacts the size of packaging. 

Lethality of 2,3,7,8-TCDD to freshwater teleosts is documented at concentrations as low as 0.038 ng/L in water and 55.0ng/kg FW in sac fry (Table 14.2). It is noteworthy that water column concentrations of 2,3,7,8-TCDD immediately downstream of 89% of 104 chlorine-bleaching pulp and paper mills exceeded 0.038 ng/L. More research is needed on dietary routes of PCDD exposure to aquatic organisms. A simple apparatus for loading 2,3,7,8-TCDD and other chemicals onto commercially available pelletized fish food is now available. Recommended safe levels for aquatic life protection are 0.01 ng/L in water and 34.0ng4cg FW tissue, and these confer a degree of protection based on lethal action - of 1.6-3.8 times (Table 14.2). Values for 2,3,7,8-TCDD protection of freshwater aquatic life are in sharp contrast to those recommended for birds and mammals, which were usually... 

Third generation snack pellets are formed and partially cooked by extrusion, then puffed by frying or baking. Product moisture levels are often somewhat higher than for extmsion-puffed snacks. A critical temperature of 7Q-80°C was required to gelatinize cassava-based shrimp pellets (Seibel and Hu, 1994). 

Imitation pork rinds, wheel shaped puffs or sticks obtained after frying of half-products or pellets. 

Most elaborate products, also called half-products or pellets generally produced by a two-step extrusion process (cooking and forming extruders). The formulation of these snacks uses a wide array of ingredients. These products require additional processes before they are ready for the consumer, such as baking and deep-fat frying. Most pellets are further processed by frying. 

There are basically two families of snack items obtained with thermoplastic extruders the direct expanded snacks and the third-generation snacks produced from pellets or half-products obtained after the sequential cooking and forming extrusion steps. The direct extruded types are subdivided into baked puffs and fried puffs (Rooney and Sema-Saldivar 2003, Serna- Saldivar et al. 2008). 

Third-generation snacks Snack food category also known as half-products or pellets. This includes all intermediate or half-products made via thermoplastic extrusion that need further processing to reach consumers. The resulting pellets are usually fried or baked and flavored before packaging. 

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