Manufacturing of banana chips

In the production of banana chips, thin banana slices of 1.75 to 2.0 thicknesses are soaked in a solution containing NaCl, citric acid, and potassium metabisulfate for 30 min. They are removed, wiped and then deep-frying in a suitable cooking medium and salting them.

Coconut oil is the most preferred medium in India, while cottonseed oil or corn oil is used in other countries.

The excess oil is removed by wiping. Antioxidants are added to keep the product from becoming rancid.

Many variations of banana chips exist. Chips are coated with cane sugar and refried to produce sugar-coated banana chips. Another variation is that chips are coated with a mixture of banana puree and sugar before frying the second time.

The chips are stored in high-density polyethylene bags, which in turn are kept in sealed tins.
Manufacturing of banana chips

Chocolate coating process

Coating is a critical operation widely found in food processing. Chocolate is used to coat various centers, such as nuts, raisin, cherries, mint patties, cookies, crackers and cakes.

In this process coating solutions are melted under the influence of heat and hardened again by the removal of this heat. 

Several layers of warn melted coating are applied to the centers and solidified again by cooling.

Enrobing machines are normally used for chocolate coating. The machine also used for cream coating and caramel coating.

The automated equipment permits coating and polishing in the same unit, while batch systems require transfer to another pan.

Pieces to be coated are laid on the chain and immersed in the bath. Usually, there is a portion of conveyor above the bath to allow draining of excess coating back into the bath.

Modern chocolate enrobers are large machines up to 2 m wide, and have elaborate control systems for temperature, air flow and amplitude and frequency of vibration.

The objective is to control coating ration closely and maintain the chocolate in the optimum state of temper.
Chocolate coating process