油炸机在食品加工中的应用

油炸作为食品熟制工艺由来已久，是最古老的烹调方法之一。经过油炸不仅可以杀死食品中的细菌，延长食品的保存期，而且可以改善食品的风味，增强食品营养成分，目前，油炸的方法主要有浅层煎炸和深层油炸；其中后者又可分为常压深层油炸和真空深层油炸。国内使用最广泛的是连续深层油炸机、水油混合式油炸机、真空低温油炸机。     

油水一体自动调温式油炸机

传统式油炸机(锅)均为干烧式,又无法控制油温,炸油的氧化程度快,污染重,浪费大。另外,大量的食品残渣沉入锅底,反复油炸,不仅冒黑烟,油迅速变黑,而且产生大量致癌物。中韩合资生产的最新专利产品“油水一体自动调温式油炸机”采用了独特的油水一体结构,该机上层为油,下层为水,以油炸制,以水滤渣,可完全消除上述弊端。该机的主要特点是:(1)利用油浮在水面的比重关系,仅对油层加温,油温可在160℃～220℃范围之内随意选择,而油层下面的水却保持低温。在油炸过程中,产生的残渣全部沉入水中,而不被烧焦。从而根本上解决了传统式油炸机(锅)冒蓝烟…     

油炸机液压油与油炸油过滤系统的优化设计

阐述了油炸机液压油与油炸油的过滤现状与不足,提出了油炸机液压油与油炸油过滤系统改进设计方案,着重介绍了提高滤油精度的离心分离式滤油器的工作原理、结构特点。经实际应用,离心分离式滤油技术具有滤油精度高,构造简单,成本较低的特点。     

“康宝星”油水一体自动调温式油炸机

传统式油炸机 (锅 )均为干烧式 ,油在高温中氧化程度快 ,并大量挥发而冒蓝烟、污染重、浪费大。另外 ,大量的食品残渣沉入锅底 ,反复油炸被烧焦 ,不仅冒黑烟 ,油迅速变黑 ,而且产生大量致癌物。只有彻底解决上述弊端 ,才能使人们真正享用健康、绿色、无污染、卫生快捷的油炸食品。中韩合资生产的最新专利产品“康宝星”牌油水一体自动调温式油炸机 ,采用了独特的油水一体结构 ,该机上层为油 ,下层为水。以油炸制 ,以水滤渣 ,可完全消除上述弊端。该机的主要特点是 :( 1)利用油浮在水面的比重关系 ,仅对油层加温 ,油温可在 160～ 2 2 0℃范围…     

自净化恒温式食品油炸机

自净化恒温食品油炸机是一种新型油炸机。在油炸时,通过温度控制、油水一体残渣分离、油循环过滤,使油始终保持洁净状态,大大降低了生产成本,净化了生产环境,提高了食品色泽风味,最大程度降低了有害物的产生,保证了人们享用油炸食品时的健康和安全。      

自净化恒温式食品油炸机

自净化恒温食品油炸机是一种新型油炸机。在油炸时,通过温度控制、油水一体残渣分离、油循环过滤,使油始终保持洁净状态,大大降低了生产成本,净化了生产环境,提高了食品色泽风味,最大程度降低了有害物的产生,保证了人们享用油炸食品时的健康和安全。     

间接油炸技术尽显优势

<正> 常规的油炸技术,以直接沉浸式油炸为主,缺点是系统耗油量大,而经油炸的产品含油量多,油质易降解,影响产品的风味及保质期。为解决油炸工艺中主要的质量与操作上的问题,本文集中介绍一种与众不同的油炸机。 热能与控制有限公司推出的HeatWAve~(TM)油炸机,以纯净的油帘进行产品油炸处理。与其他油炸机相比,这种设计只须用较少的油,就能生产出优质的产品。     

创新的烹调、裹涂和包装技术

<正> HeatWaveTM油幕式油炸机HeatWaveTM油幕式油炸机是具有革命性创造的全新设备。HeatWaveTM用油量极少,油炸效率极高。多层油幕将热油浇淋到食品上进行油炸,食品的定向和表面涂层均不会受到破坏。HeatWaveTM独有的进料端除渣功能将极大地提高了油炸油的过滤效果,保持油炸油的质量。这个独特设计的自动清洗装置,省却了清洗时间和成本。info@heatandcontrol.com     

全自动油炸生产线工程设计

老式油炸机的煎炸工艺有严重缺陷，导致油炸食品质量低劣，对消费者健康有严重影响。新型全自动间接加热式油炸机和导热油锅炉配套使用，旋板式换热器、油温、油炸时间、油的循环补充和清洗都能自动控制，整套设备热效率高、稳定性好、安全可靠。     

油炸机划时代革命“康宝星”牌油水一体自动恒温式油炸机

传统式油炸机(锅)均为干烧式,油在高温中氧化程度快,并大量挥发而冒油烟、污染重、浪费大。另外,大量的食品残渣沉入锅底,反复油炸被烧焦,不仅冒黑烟,油迅速变黑、变坏,而且易产生致癌物。只有彻底解决上述弊端,才能使人们真正享用绿色、卫生的油炸食品。 中韩合资国内首创的最新专利产品,“康宝星”牌油炸机,     

可自动进出料的油水分离式商用油炸机设计

结合机械设计与自动化技术,对商用多功能自动油炸机进行改造,旨在实现被炸物料的自动进出,以及油水分离的节油模式。提出了总体解决方案、机械部分和电器控制部分设计,对油水分离水位自动控制装置、减速箱、链轮链条机构、主动轴联轴器和轴承座、抓手结构等进行详细介绍。该机可有效节省人力、控制炸制食物的温度和时间等,还可以降低油品消耗,具有很好的应用前景。     

Observation of the Structure, Moisture Distribution, and Oil Distribution in the Coating of Tempura by NMR Micro Imaging

ABSTRACT: The 3-layered fine structure of the coating of the Japanese oil-fried battered food, tempura, was observed by nuclear magnetic resonance micro imaging. The porosity of the intermediate layer was correlated to the moisture content of the batter. Chemical shift imaging, which gave moisture distribution and oil distribution images, revealed the changes in the coating after cooking. The oil was detected to a depth of only 1 mm in the outer layer immediately after frying, and its distribution slightly expanded in the surface layer with time after frying. Water quickly transferred from bean curd (tofu) as 1 ingredient, to the coating along the porous network wall within 25 min after frying.     

煎炸油循环净化食品油炸机

油炸食品当中含有对人体有害物质.提出了一种新型食品油炸设备的设计,既满足煎炸油的净化循环使用,又能保证人们享用油炸食品时的健康和安全.     

Reduction of oil uptake of fried food by coatings: A review

Fried food is popular because of its attractive aroma, colour and taste. However, its high oil content may cause cardiovascular diseases, such as high cholesterol and high blood pressure. Therefore, it is of great significance to reduce the oil uptake of fried food. It is found that water-oil replacement, surfactant theory and the cooling-phase effect are the main mechanisms of oil uptake in fried food. According to these mechanisms, improving the frying technology, changing the frying medium and coating treatment can reduce the amount of oil in fried foods. Among these methods, coating treatment is the most common method to reduce the oil content. Protein coatings usually have better performance than polysaccharide coatings. The performance of protein coatings depends on the type of food and protein. In addition, oil resistance of protein coatings can be improved by adding the plasticiser, combination with other components and cross-linking treatment.     

Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system

Machine learning algorithms were applied to predict the oil uptake of rice flour in batter-coated fried foods, depending on its physicochemical features before frying (amylose content, pasting parameters, and batter viscosity). Low coefficients of Pearson correlation (0.29–0.61) were observed between the oil uptake of rice frying batters and other physicochemical parameters. Based on an exhaustive search method by the regsubsets function, the four experimental features (amylose content, peak time, peak temperature, and final viscosity) were selected as the best subset to affect the oil uptake of rice batters after frying, and then subjected to two machine learning algorithms – multivariable linear regression and multilayer perceptron neural network. Based on K-fold cross-validation, the experimental results were divided into 5 datasets consisting of each 80% training and 20% testing dataset. Compared to the multivariable linear regression (R² = 0.6204–0.7219), the iterative application of the multilayer perceptron model made a relatively higher prediction (R² = 0.7388–0.7781) of the oil uptake of rice flour frying batter. Thus, the multilayer perception model with a hidden layer outperformed the multivariable linear regression by showing higher R² and lower relative error.     

有机氟皮革防水防油剂

本文介绍了有机氟皮革防水防油剂的作用机理、结构特征及其国内外发展史，并对我国有机氟皮革防水防油剂的发展提出了建议。     

低温真空油炸粉葛片工艺优化及其品质分析

为实现粉葛的全质化利用,本文采用低温真空油炸工艺制备粉葛片。在单因素实验基础上通过正交试验优化了低温真空油炸粉葛片的制备工艺。结果表明,最优工艺为粉葛片厚度2 mm,油炸温度105℃,油炸时间35 min,漂烫时间3 min。在最优条件下粉葛片脆性值为989.35 g,脂肪含量为22.95%。此外,还比较了不同工艺制备的粉葛片品质。漂烫、冷冻处理后低温真空油炸粉葛片的脂肪含量较低,脆性值较高,而通过漂烫冷冻常规油炸所得粉葛片含水量（1.71%）和脆性值（597.54 g）最低,脂肪含量达62.24%。未漂烫粉葛片常规油炸后脂肪含量显著高于低温真空油炸所得粉葛片（P<0.05）,而脆性值无显著性差异（P>0.05）。油炸粉葛片香气物质以氮氧化合物、硫化物和有机硫化物为主,但是不同油炸所得粉葛片香味有明显差异。经油炸后粉葛片表面蜂窝状结构消失,通过漂烫冷冻低温真空油炸的粉葛片表面有少许孔洞,而在未冷冻的葛根片表面形成一层凝胶层。     

薄层色谱法快速鉴别潲水油和煎炸老油的研究

潲水油被炼制并流回食用油行列的事件逐年增多,为防止此类有害油品流回食用油行列,寻找快速而准确的鉴别方法,对从市场购买的常见食用植物油以及采集到的潲水油、煎炸老油进行薄层色谱分析,发现潲水油和煎炸老油的薄层色谱有明显的拖尾斑,而食用植物油则没有.拖尾斑成分经柱色谱分离并进行红外分析,结果表明,潲水油、煎炸老油的拖尾成分是合格食用油所不含的醛、酮类化合物.薄层色谱法可以作为鉴别合格食用植物油与潲水油、煎炸老油的快速方法.     

真空油炸和常压油炸对紫甘蓝微观结构和生理活性物质的影响

以紫甘蓝为对象,研究真空油炸和常压油炸对其微观结构、生理活性物质和抗氧化能力的影响。结果表明：相比于常压油炸,真空油炸能显著降低紫甘蓝的水分质量分数（P＜0.05）;真空油炸能使紫甘蓝叶片的结构变得疏松多孔,而常压油炸却使其变得更加致密;两种油炸方式都会降低紫甘蓝的L-抗坏血酸和硫代葡萄糖苷含量,但是在同样的热驱动力条件下,真空油炸对其保留率显著高于常压油炸（P＜0.05）;随着油炸温度的升高,真空油炸组紫甘蓝的总酚含量逐渐升高,抗氧化能力逐渐增强,且均显著高于同温度下常压油炸组（P＜0.05）。综上所述,相比于传统的常压油炸方式,经真空油炸制得的紫甘蓝脆片在微观结构和生物活性方面具有更好的品质。     

The recovery of used sunflower seed oil utilized in repeated deep-fat frying process

In this study, 50 consecutive deep-fat fryings were done by frying potato samples, each weighing 100 g, in sunflower seed oil at 170 °C. Significant chemical and physical changes in sunflower seed oil were observed during frying. A number of official methods were used to evaluate its adsorption abilities including free fatty acids (FFA), peroxide value (PV), conjugated dienes at 232 nm, secondary oxidation products at 270 nm and specific heat value determination. These parameters were determined in oil samples taken after each of the ten fryings before and after adsorbent treatment. A mixture of 2% pekmez earth, 3% bentonite, and 3% magnesium silicate was used as the adsorbent mixture. The FFA content of oil increased from 0.17 to 0.29% during frying. The use of adsorbents reduced FFA content of the used oil to 0.13%, i.e., a value below the FFA content of fresh oil (0.17%). Peroxide values decreased during frying because of decomposition of peroxides at high temperatures. A significant reduction was obtained in peroxide and conjugated diene values (K₂₃₂ value) due to the adsorbent treatment. However, the treatment increased the amount of secondary oxidation products (K₂₇₀ value). The specific heats of untreated used oil were higher than specific heats of adsorbent treated used oil over the entire frying process.