Method for controlling bulk density of fried snack pieces

Abstract

A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.

1 . A contoured fryer submerger having at least two contours wherein each contour has a cross-sectional shape, a contoured height, and a contour spacing, further wherein said contoured fryer submerger is capable of submerging snack piece pre-forms in at least two layers. 
     
     
         2 . The fryer of  claim 1  wherein said contoured fryer submerger is an endless contoured submerging belt, and wherein said fryer is a continuous fryer. 
     
     
         3 . The fryer of  claim 1  wherein said cross-sectional shape of each of said contours is one of: sinusoidal, V-shaped, crenellated, and tapered-crenellated. 
     
     
         4 . The fryer of  claim 1  wherein said contour spacing is different between at least two pairs of said contours. 
     
     
         5 . The fryer of  claim 1  wherein said contour height of at least one of said contours is greater than the largest dimension of said snack product pre-forms. 
     
     
         6 . The fryer of  claim 5  wherein said contour spacing between at least one pair of contours is greater than the largest dimension of said snack product pre-forms.