Methods of Improving the Frying Process in the Production of Vegetable Oils

Abstract

The article presents the results of research on the improvement of pipeline technological equipment for the production of vegetable oils. "Dry" and "wet" roasting. Influence of water, heat and steam on the roasting process. Processes are carried out in special equipment and units. To do this, moisturizing-evaporating screws, gas boilers are used. Also analyzed are ways to increase the efficiency of frying products in a digester. The physicochemical properties of products are important in the calculation of food processing regimes.