Technology Description
Vacuum frying isa method of frying food under reduced pressure, typically in the range of 20-60kPa and sometimes even as low as 10 kPa. The process involves submerging food items in oil and then subjecting them to a vacuum environment, which lowers the boiling point of water within the food. This allows for frying at lower temperatures compared to traditional frying methods, which helps in retaining the natural color, flavor, and nutrients of the food.
Applications
- Production of snacks like potato chips, banana chips, and fruit crispy.
- Preservation of fruits and vegetables.
- Manufacturing of low-oil content fried products.