Elea Pulsed Electric Field system creates smooth-cut, low-fat potato chips
Oil uptake in snack products such as potato crisps is dependent on product characteristics and process conditions, including frying time, temperature, product shape and surface.
A conventional potato slice has a ‘feathered’ surface, which increases uptake of frying oil. Elea’s Pulsed Electric Field system produces potato slices with a smooth surface, which inhibits oil uptake. The company claims a reduction of up to 25% in oil uptake has been observed, while maintaining crispness and mouthfeel.
The physical process allows for the production of low-fat snack products without the use of fat replacers.
LEWA full hygienic flow technologies portfolio
LEWA, part of Atlas Copco Group Industrial Flow division, brings together a portfolio of hygienic...
igus drylin W linear guide
The drylin W linear guide from igus has received official EHEDG certification for food industry...
WECO Multiscan MXV-Bulk X-ray inspection system for nuts
WECO has introduced the Multiscan MXV-Bulk X-ray inspection system for in-shell nut applications.
