Abstract: The invention relates to a continuous method for obtaining a crystalline monosaccharide, comprising: continuous crystallization of the monosaccharide in a main crystallizer (10), wherein crystallization by evaporation and/or crystallization by cooling is carried out continuously on a crystal suspension in the main crystallizer in order to allow crystals of the monosaccharide to grow in the crystal suspension; separation of crystals of the monosaccharide out of the crystal suspension to obtain crystalline monosaccharide; continuous formation of a mass of crystallization magma for the main crystallizer (10) in a cascade, wherein the cascade comprises at least one first stage (13) and a final stage (15) connected in series and each stage comprises at least one pre-crystallizer (13A, 15A), wherein, in the at least one pre-crystallizer (13A) of the first stage (13), a solution is seeded with monosaccharide by means of monosaccharide seed crystals in order to obtain a pre-crystallization magma, and a mass of crysta

Abstract: The invention relates to a device for centrifuging at least one food product having at least one conveyance means (7, 7a, 7b) and at least one centrifuge element (9a, 9b) having an interior space (15a, 15b) to receive the food product and being adapted to be spun around a first rotational axis, wherein the food product is conveyable into the internal space via the conveyance means, wherein the conveyance means is at least partly insertable into and extricable out of the interior space, as well as a method for centrifuging at least one food product using said device.

Abstract: The invention relates to a device for centrifuging at least one food product comprising at least one conveyance means (7, 7a, 7b) and at least one centrifuge element (9a, 9b) having an interior space (15a, 15b) to receive the food product and being adapted to be spun around a first rotational axis, wherein the food product is conveyable into the internal space via the conveyance means, wherein the conveyance means is at least partly insertable into and extricable out of the interior space, as well as a method for centrifuging at least one food product, especially utilizing an inventive device, wherein the food product is conveyed to at least one centrifuge element, having an interior space to receive the food product and being adapted to be spun around a first rotational axis, by at least one conveyance means, wherein furthermore the food product is conveyed to and/or from the centrifuge element such that it is transferred to the conveyance means, transferred from one element of the conveyance means to anothe

Abstract: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product.

Abstract: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product.

Abstract: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product.