The tna vacuum de-oiler from TNA Solutions is an advanced post-frying system designed to reduce oil content in batch-fried snacks—especially potato chips—while maintaining their taste, texture, and visual quality. Developed as a patent-pending innovation, it directly addresses the growing demand for healthier snack options without compromising production efficiency or product consistency.
Unlike traditional deoiling methods that rely on centrifugal force or additional heat, the tna vacuum de-oiler uses a controlled vacuum process to extract both surface oil and oil trapped within the microstructure of the product. This is done at ambient temperature, eliminating the need for reheating and thereby preventing additional browning or thermal damage. As a result, the system helps preserve the natural colour and crispiness of the chips while also reducing the risk of unwanted compounds such as acrylamide, which can form during excessive heat exposure.
Key process advantages include:
- Extraction of both surface and internal oil
- Ambient temperature operation (no reheating required)
- Preservation of colour, texture, and product integrity
- Reduced risk of acrylamide formation
In terms of performance, the system is capable of significantly lowering oil content—from typical levels of around 32–35% down to the low 20% range, depending on the product and process conditions. This reduction improves the nutritional profile of the final product while maintaining its sensory appeal, including flavour and crunch. The process is gentle yet effective, ensuring that even delicate batch-fried products retain their structural integrity.
Performance and product benefits:
- Significant fat reduction for healthier snacks
- Maintained flavour, crispiness, and mouthfeel
- Consistent batch-to-batch quality
- Gentle handling of delicate products
A key advantage of the tna vacuum de-oiler lies in its integrated oil recovery capability. The oil removed during processing is collected, filtered, and can be reused within the production cycle, reducing overall oil consumption and contributing to lower operating costs. This closed-loop approach not only enhances efficiency but also supports sustainability goals by minimising waste.
Operational efficiency benefits:
- Oil recovery and reuse system
- Reduced oil consumption and cost
- Lower waste generation
- Improved overall process sustainability
The system is engineered for seamless integration into existing batch frying lines, particularly those supplied by TNA. It can handle full fryer batch loads and is designed to work efficiently alongside one or more fryers, including setups where fryers operate out of cycle. This flexibility allows manufacturers to scale production without major changes to their current infrastructure.
Integration and flexibility features:
- Compatible with existing batch frying lines
- Handles full fryer batch loads
- Can support multiple fryers (out-of-cycle operation)
- Enables scalable production capacity
Additionally, manufacturers can validate and optimise performance through testing at the TNA Food Technology Centre in Woerden, where product characteristics such as oil content, texture, and overall quality can be fine-tuned before full-scale implementation.
Overall, the tna vacuum de-oiler represents a significant advancement in snack processing technology, enabling producers to achieve a balance between healthier formulations, high product quality, and efficient, cost-effective operations.
