Gastroprocess Technologies, in co-operation with the Technical University of Denmark, has completed the development of a new industrial frying process which is said to be a more efficient and healthier alternative to conventional methods.
The machine is based on the principles associated with wok frying, but the process has been somewhat reinvented for industrial purposes.
"When vegetables or meat are heated, a shrinking process takes place and the juice from the product is consequently squeezed out. It is important to induce a substantial amount of heat in order for the juice to leave the product as steam. If the supply of heat does not keep up with the shrinkingprocess, the product will instead boil in the juice given off. The consequences are loss of food substances and taste," explained Professor JensAdler-Nissen, Technical University of Denmark (DTU), one of the inventors of the method.
He continued: "In order for the machine to fry continuously it has to comply with three requirements: the vegetable or meat cuts have to be transported through the machine in a controlled manner; they have to be turned consistently in order for all sides to fry against the hot surface; and thesurface has to be kept clean during the frying process."
The R&D behind the innovation is part of a co-operation under øresund Food Network, entitled 'Better food in large scale'.GPT has made an agreement with a large Danish-owned food producer for the installation and testing of the machine at the company's plant. Test sales for the initial production of pre-fried vegetables in the autumn 2003 are included in the agreement. The business model is based on own sale andpromotion through a co-operative agreement with a Danish factory and prospects also include sale via licences.
The developers claim that the new industrial frying method fits today's consumer demands for low-fat healthy quality products, wholly or partly cooked.
GPT says it has tested the market potential for a number of fried food products. It also claims that if the continuous frying process is successful as an industrial standard, thedevelopment potential for the company would be huge.
For further information about this project please contact Professor Jens Adler-Nissen at the Technical University of Denmark, jan@biocentrum.dtu.dk