| 摘要 |
Process and apparatus for preparing a snack food product by baking and without the use of cooking oil, begins with preparation of potatoes, carrots, bananas, etc, into slices which are surface de-watered before exposure to a high intensity heat source including infra red at about 1400 F. to blanch the product and halt enzyme action before exposure to hot, dry air impingement until reduced in moisture to about 10 to 35%, while maintained in a mono layer. Then the slices are aggregated into a pack and dried in hot dry air until the moisture content has been reduced to about 0.5 to 2%. The apparatus includes an insulated housing with a product conveyor extending therethrough. A combination of overhead infra-red burners and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter slots are positioned above and below a subsequent length of the belt and a superimposed hold down belt restrains the products from scattering. A dryer zone with moving hot dry air is provided to reduce the product moisture to a desired final end point. |
