Fried Banana Chips Making Machine

Fried banana chips Principles of preservation

Under-ripe mature banana or plantain is cut into thin slices and fried to a crisp texture. The slices can be partially dried before frying which removes some of the moisture and makes them more crispy. Frying removes some of the water, gelatinizes the starch, destroys enzymes and micro-organisms and gives a crisp product with a characteristic aroma and taste. The low moisture content inhibits microbial growth and packaging prevents recontamination.

Equipment needed

Knives or small fruit slicer Plastic buckets or bowls for soaking fruit Plastic sieve for draining the soak water Drying trays (solar drying) Drying cabinet (for assisted drying) Large frying pan or wok Thermometer Polythene bags Bag sealer

Fried banana chips -process flow-chart

Green, under-ripe bananas


Peeling (as quickly as possible to avoid browning)


Soaking in citric acid or ascorbic acid solution


Slicing into 5-8mm thick slices, ensure uniform size pieces


Soaking in ascorbic acid, honey dip or citric acid solution for 3-5 minutes


Drain


Drying for 5-6 hours at 60° C (optional) until rubbery texture


Frying (180-200° C) until golden brown


Drain out oil


Cooling


Spicing


Packaging


Storage in a cool place away from direct sunlight. Up to 2 months