Vacuum fried cantaloupe chips processed under low-temperature vacuum frying to maintain melon aroma, natural sweetness, and light crisp texture while controlling sugar browning and surface stickiness.
Product Specifications
|
Product Name |
Vacuum Fried cantaloupe chips |
|
Ingredients |
Cantaloupe,Vegetable oil,Maltose |
|
Specification |
Sliced |
|
Certificate |
ISO 22002,HACCP,KOSHER,BRC,HALAL |
|
Shelf life |
12 months |
|
Edible method |
Ready to eat |
|
Season |
September-October |
|
Brand |
OEM or ASIA FARM |
|
Processing method |
Vacuum dehydration processing technology |
|
Preservation method |
Store in the shade at room temperature |
|
Ways of payment |
LC or TT TT 50% of the purchase price after the contract is signed and TT 50% of the purchase price before shipment. |
Packaging & Delivery
|
Delivery time |
15 days |
|
Export port |
Xiamen Port, China (The factory is about 1.5 hours' drive from Xiamen Port) |
|
Nearest airport |
Xiamen Gaoqi International Airport, China (The factory is about 1.5 hours' drive from Xiamen Gaoqi International Airport) |
|
Packaging details |
Supermarket or convenience store (color printing bag 50~100g/bag) Business use (aluminum foil bag 1kg/bag) |
Customization Options
- Slice thickness customization (thin / standard / thick cut)
- Natural or light seasoning options
- Sweetness adjustment through raw material selection
- Different crispness targets for retail or foodservice use
- Retail pouch, zipper bag, or bulk packaging formats
- Nitrogen flushing option for extended shelf stability
- OEM private label packaging support
Raw Material Selection
- Cantaloupes with Brix 11–15° are selected to balance sweetness and frying stability.
- Over-ripe fruit is avoided because high sugar increases burning and sticky surface risk.
- Flesh firmness is checked before slicing to reduce deformation during dehydration.
Slicing & Pre-Treatment
- Slices are typically controlled around 4–6 mm thickness for stable moisture release.
- Surface moisture is reduced before frying to improve oil stability and reduce sticking.
- Irregular soft-center slices are removed before entering vacuum fryer.
Vacuum Frying Process
- Vacuum pressure is generally maintained around -0.08 to -0.095 MPa to reduce frying temperature.
- Frying temperature is controlled between 80–90°C to slow sugar caramelization and preserve fruit aroma.
- Moisture is removed gradually to prevent surface collapse and internal stickiness.
FAQ
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