Mixed Snack Co-Frying With Substrate-Specific Pretreatment
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Solution Overview
Problem
Conventional methods for producing mixed snack products by combining fried vegetable and tuber substrates after individual frying result in inefficiencies, product loss, and breakage due to differing optimal frying conditions for each substrate.
Innovation Solution
A method for co-frying vegetable and tuber substrates together in the same fryer at the same time, utilizing pre-treatments like blanching and pulsed electric field processing to achieve optimal conditions for both substrates, reducing product loss and breakage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If different vegetable and tuber substrates are fried separately and then mixed, then each substrate can be fried under its optimal conditions, but the process becomes complex, time-consuming, and results in product loss and breakage during transfer and mixing
Solution Approach 1:
The patent combines multiple frying operations into a single co-frying process where different vegetable and tuber substrates are fried together in the same fryer under unified conditions, eliminating the need for separate frying, transfer, and mixing operations
Solution Approach 2:
The patent applies pre-treatment steps (such as blanching, soaking, or chemical treatment) to substrates before co-frying to adjust their properties so that they can withstand co-frying conditions without compromising their individual optimal frying characteristics
2Productivity
If different substrates are co-fried together, then process efficiency improves and product loss is reduced, but the differing solids and sugar content of substrates make it difficult to achieve optimal frying conditions for all substrates simultaneously
Solution Approach 1:
The patent applies different pre-treatment conditions to different substrates based on their specific characteristics (solids content, sugar content, thickness) before co-frying, so that each substrate is prepared locally to suit its requirements while being processed together
Solution Approach 2:
The patent modifies physical or chemical parameters of substrates through pre-treatment (such as moisture content, sugar content, or surface properties) to enable them to be co-fried successfully under common conditions while maintaining their individual quality standards
3Adaptability or versatility
If post-fry blending is used to create mixed snack products, then product variety and consumer choice are improved, but significant product loss and breakage occur during transfer and mixing operations
Solution Approach 1:
The patent merges the frying and mixing operations into a single co-frying process, where substrates are combined and fried together in the fryer, eliminating the need for post-fry transfer and mixing operations that cause product loss and breakage
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Produces high-quality snack blends with controlled moisture, oil, and acrylamide content, ensuring organoleptic properties and shelf stability, while eliminating inefficiencies and product loss.
Implementation Method 1
utilizing pre-treatments like blanching and pulsed electric field processing to achieve optimal conditions for both substrates
Implementation Method 2
co-frying vegetable and tuber substrates together in the same fryer at the same time
Implementation Method 3
The frying may be a continuous or a batch process
Data Source
AI summary
Methods of making a snack food product that contains different substrates and, in some instances, may include pre-treating tuber substrates in a manner that differs from pre-treating vegetable substrates and thereafter co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions. A packaged ready-to-eat snack food product containing a mixture of the co-fried tuber substrates and vegetable substrates.