hazelnut roasting machine

  Frying of Potatoes: Physical, Chemical, and Microstructural Changes Frying is one of the oldest unit operations and is used not only in industry but also at home. The most commonly fried vegetable is potato, for important commercial products such as potato chips, par-fried potatoes, and french fries.  Quality parameters of interest for fried potatoes include physical and chemical properties such as color, mechanical properties (e.g., crispness, hardness, etc.), structural properties (e.g., porosity and roughness), oil content , and water content, among others. Some chemical contaminants such as acrylamide and furan are heat-generated during the frying of potato slices or strips, leading to final fried pieces with considerable amounts of these contaminants.  The controllable variables in industrial frying processes are generally potato variety, oil type, frying time, and frying temperature. Therefore, the study of the quality changes during frying is critical be...

  Potato chips frying Deep-frying is a common multifunctional unit operation for fast dewatering, texturing or cooking foods, which simultaneously involves heat and mass transfer. Deep-frying promotes a series of complex reactions and the development of a large series of compounds , including volatile compounds, which simultaneously influence texture, flavour, and colour of the final product. Products of oil degradation may generate unpleasant flavour and further cause health problems. Aldehydes (e.g. acrolein, hexanal, nonanal and other unsaturated aldehydes) are major products of this degradation, and have high relevance due to their capacity to induce toxicological effects. Determination of the content of polar compounds and hexanal has been suggested as indicators of the oxidation state and oil quality during frying of foods. Potato chips   frying also poses the risk of developing acrylamide, a toxic compound produced in starchy foods during cooking. OZ STAR MA...

  TORTILLA- TORTILLA CHIPS 1.- Tortilla - General Information Tortilla is the most important corn food in Mexico, Central America, Venezuela, and Colombia. In Mexico, nearly 52% of the corn is used for human food, mainly in the form of nixtamalized (lime-cooked) products. In particular, the lower socioeconomics groups depend on tortillas as the main source of calories and protein. The technology for tortilla production has been transmitted from generation to generation in Mesoamerica. In Central America and Mexico, many tortillas are still made by the ancient Aztec technology. In the traditional tortilla preparation, corn is lime-cooked in pots over a fire and steeped, to form the nixtamal. The nixtamal is washed by hand or with mechanical washers to remove the skin, or pericarp, and then ground on a stone grinder (called "metate") to form the masa. Small portion of masa are formed by hand into a flat cake, which is baked on a flat stone used as a griddle, called comal. T...

  Tortilla Processing details The clean nixtamal is ground using a system of two matched carved stones; one is stationary and the other rotates at 500-700 rpm. The material is forced into a center opening and into the gap between the stones, and then travels outwards from the center to the perimeter of the stones. The typical stone is 10 cm thick, 40 cm in diameter, and carved radially. The grooves become progressively shallower as they approach the perimeter. For tortilla production , the stones have shallow groves, and the gap between the stones is set to increase the pressure applied, in order to produce a finer masa. During grinding, water is usually added with nixtamal (approximately 6 to 12 L water added for each 100Kg of masa, depending on the grinder capacity); it cools the stones and helps preventing excessive wear, while increases the masa moisture content to the optimum for sheeting. The physical properties and machinability of the dough are directly influenced ...

  Before forming, the masa leaving the grinding process must be kneaded into a more plastic dough. This operation is usually performed in mixers, although extruders can be successfully used. The plastic masa is sheeted into a thin layer, which is then cut. On commercial productions, the masa is fed onto a pair of smooth rollers, which are usually coated with Teflon and rotate in different directions, forcing the dough towards the gap between them. This gap is adjustable, so that products of different thicknesses can be produced . The thickness of the sheet determines the final product weight. Table tortillas of 15 cm diameter generally weigh 28-30g. During sheeting process, the masa is forced between the rolls and is separated by wires located on the front and back rolls The back wire cleans the sheeted masa from the back roll and allows it to adhere to the front roll, and the front wire strips the masa pieces from the roll. The cutter rotates underneath the front roll....

  Tortilla chips - General Information Improper cooling before packaging causes microbial problems and the tortillas may stick together and become soggy as a result of moisture condensation in the package. Some cooling conveyors are supplied with fans to speed up the cooling. However, increased air movement causes more microbial contamination, which significantly affects shelf life. In the U.S., frying has expanded the marked for masa-based foods, because the final product has excellent taste and texture and a long shelf life. Tortillas chips are baked before being fried, and therefore they absorb less oil and have a firmer texture and a stronger alkaline flavour than corn chips. Masa for tortilla chips is usually cut into triangles or small circles and then baked, fried, salted , and flavoured. OZ STAR MACHINERY http://nutsroasters.com/ Cooking corn for chips production is done in the same way as showed for tortillas’ processing. Nixtamal to be processed into fried ...

  Forming and Sheeting Different masa cutters exist for the production of various snack configurations (circular, triangular, pie-shaper, etc.). It operates exactly as showed for tortillas , but cutting smaller pieces and generating less or no rework. Most common shapes are circular and triangular pieces. This product may go straight to the fryer, to produce what is called " corn chips ". Corn chips are different in texture and have a higher oil absorption compared to tortilla chips. Most of the fried snacks produced today are baked before being fried, in order to enhance the alkaline flavour and reduce oil uptake during frying. Baking of tortilla chips generally follows the same for table tortillas. OZ STAR MACHINERY http://nutsroasters.com/ Tortillas pieces are sometimes equilibrated for up to 20 min before frying. However, in many operations equilibration is not used. Commercial equilibrating conveyors are similar to the cooling racks described in the tortillas p...