ABSTRACT
Frying and seasoning are the hallmark and final operations of most snacks. The combination of the type of frying oil, frying equipment, and its operational conditions greatly influences end-product features. Frying is of upmost relevance for processors because snacks must fulfill new demands of informed consumers who are concerned about their health and wellness. The frying operation is complex because it associates energy, mass, and momentum transport principles. Hitherto, oil absorption is a complex phenomenon that still requires investigation because it is affected by the type of food matrix especially in terms of moisture content, degree of starch gelatinization, and internal structure. Frying may induce significant changes in snacks like the degradation of nutrition beneficial compounds and the formation of toxic compounds (chapter 20). These changes are directly linked to the use of high temperatures as well as the presence of oxygen that enhances oxidation reactions. Vacuum-frying is a novel technology, which enables removing product moisture, in a low-oxygen environment, at a comparatively low temperature. The application of liquid or powdered-based seasonings has been a crucial industrial operation because it is closely related to the quality, flavor profile, and consumer acceptance of snacks. Seasoning formulations discussed in Chapter 8 are applied by industrial devices that distribute homogeneously a given amount of covering. There are basically three different major processes to apply seasonings. Devices designed to apply dry or powdered salt and compound seasonings, coaters furnished with a single or one phase spraying device, which delivers liquid slurries, and more complex coaters designed to deliver the total seasoning in two-phases (liquid–liquid or liquid–dry seasoning). Electrostatic application is a subset of dry single-stage seasoning with the advantage of more homogenous distribution. The correct addition of the seasonings is of most relevance because it is normally the most expensive raw ingredient.
