Headquartered in Sydney, Australia, tna is a leading provider of processing and packaging solutions for the food industry with installations in more than 120 countries worldwide. Having acquired Florigo in 2015, the company provides a broad range of solutions, including industry-leading vacuum fryers.
First launched back in the 1960s, these innovative fryers provide the potato processing industry with a whole new range of options to create new, healthier products. Today, tna is one of the leading manufacturers worldwide of vacuum continuous fryers, which are mostly used in the production of potato crisps and snacks, but can also be used to fry a range of fruit and vegetables. tna also supplies a broad range of integrated solutions to the wider food industry, including cooling and freezing, coating, distribution, seasoning, weighing, packaging, inserting and labelling, metal detection, verification and end of line solutions.
tna's Florigo brand and Busch are linked by a partnership that stretches back decades. The two companies have worked closely on developing vacuum systems, which are specifically tailored to the needs of frying. A variety of vacuum pumps and systems are used in this process. The patented vacuum continuous fryers have a maximum capacity of 500 tonnes of chips per hour.
Thanks to the successful cooperation of vacuum technology from Busch with tna's expertise in processing potatoes and other vegetables, the right solution has been found and the benefits in frying have been utilized.
tna's drive for innovation turn a slice of potato into a snack at low temperatures, enabling the reduction of potentially harmful acrylamides by more than 95%. The fat content in the finished products is also drastically reduced, making food fried under vacuum conditions a healthier alternative to food fried in conventional frying systems. As a result, tna's technology is contributing to the manufacture of starch-based products that are more compatible with consumer health.
Furthermore, vacuum frying helps retain natural flavours and colours and prevents the frying oil from deteriorating, giving it a much longer usable life. The low frying temperature also means that it is possible to use oils that are less thermally-resistant, e.g. olive oil.
How it works:
Compared to atmospheric fryers, vacuum frying reduces the required temperature from 170°C to around 125°C. When starchy foods are heated, the amino acid asparagine reacts with sugars such as glucose and fructose in a so-called "Maillard reaction", causing the formation of acrylamide, which can potentially be a concern to people's health. In the case of dry foods, this reaction occurs at around 120° C, and becomes more severe at high temperatures. With an increase in temperature, particularly above 170° C, more and more acrylamide formation takes place.
Vacuum is generated using two different vacuum systems, depending on the size and design of the frying systems. They are an important component of the installations and guarantee a constant vacuum level during the continuous process.