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Demonstrated by experiment,low pressure will significantly improve the vacuum frying process

Demonstrated by experiment,low pressure will significantly improve the vacuum frying process

  • May 29, 2024

It is undeniable that vacuum frying is still belong a deep fat frying, the characteristic is frying is carried out under atmospheric pressure. A low water boiling temperature corresponding to the vacuum leads a low frying temperature available. 

For a specific raw materials, like potato chips, a thin crispy popular snacks, how the vacuum effect the frying time?

Let’s have a view of an experiment demonstration.

[Source: Prediction of Water Loss During Potato Vacuum Frying Process, Muhammad Dani Supardan, Satriana]

Conclusion:

Distinctly, the lower pressure, the less vacuum frying time. It means the higher the output efficiency and the greater the profit.

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