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Vacuum fryers

Vacuum fryers are less common but used to fry products where the product is required to maintain most of its natural color. This is mostly used for frying sliced fruits and certain vegetables. [Pg.2262]

A vacuum fryer is used to fry fruits or vegetables where it is important to retain the original product color with minimum browning. These fryers generally do not have high production capacity. They are also very expensive. Most commonly used fryers of this category are batch type. Continuous vacuum fryers are extremely costly and are hardly used. These fryers have several distinctive features, such as ... [Pg.2264]

Trace metals in the crude oil are removed in the refining and, primarily, in the bleaching steps (27-32). Inadequate bleaching of the oil can leave trace metals at high concentration in the oil. This can promote autoxidation in the fryer. In addition, atmospheric bleaching, poor vacuum in the vacuum bleacher, high temperature in the bleacher, or poor vacuum in the deodorizer can produce free radicals in the fresh oil (33). These free radicals can rapidly oxidize the oil in a fryer. [Pg.1990]

The fryer is operated under vacuum. Typical operating pressure is <100 mm of mercury. [Pg.2264]

Eddy R. Hair presented steam deodorization as a technique to improve the performance of fryer oil in his International Patent, WO 91/12304. In this process, a small portion of the fryer oil is continuously pulled out of the fryer, deodorized with live steam under vacuum at 148-260°C (300-500T) and fed back into the fryer. The inventor claims that the oil and product flavor are improved. [Pg.346]

Fryer, D.S., S. Bollepali, JJ. de Pablo, and P.F. Nealey. 1999. Study of acid diffusion in resist near the glass transition temperature. Journal of Vacuum Science and Technology B 17(6) 3351-3355. [Pg.20]


See other pages where Vacuum fryers is mentioned: [Pg.2264]    [Pg.1198]    [Pg.1255]    [Pg.2264]    [Pg.1198]    [Pg.1255]    [Pg.222]    [Pg.231]    [Pg.1590]    [Pg.2265]    [Pg.9]   
See also in sourсe #XX -- [ Pg.4 , Pg.292 ]




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