Vacuum Frying, A Better And Healthier Alternative Option Than Conventional Frying
In relation to health, vacuum fried snack products that are low in fat, calories, carbohydrates, and sodium and rich in fibre and vitamins are becoming of great interest.
Fried fruits and vegetables snacks, no doubt, are popular in the world. A typical 1.5 ounce potato chip which is made with atmospheric deep frying process will run you 223 calories, plus 14 grams of fat and 221 mg of sodium and have been consistently reported to have the highest concentrations of acrylamide which will raise the risk for cancer.
Vacuum frying, a better and healthier alternative option than conventional frying
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Benefits
Benefits
Benefits
carried out at below atmospheric pressure
Boiling point of water reduces
Higher temperatures are not required to remove moisture from food
Nutrients loss is reduced especially for heat sensitive nutrients, retain original nutrients, vitamins, colour, taste of the natural foods
Decrease the acrylamide content, Frying oil temperature can be kept below 248°F point at which acrylamide forms.
Vacuum frying can be used to fry high sugar fruits and fresh vegetables with no sugar burning during frying.
Slowed the rancidity of the oil, longer service time for frying oil
The absence of air during frying
Inhibit oxidation including lipid oxidation, enzymatic browning
the color and nutrients of fried samples can be largely preserved
Higher heat transfer coefficient
Low moisture content (<6%) and low water activity (aw<0.3), long shelf life and more crispness.
Vacuum fried products contain lesser oil content, but this is not only the single health benefit of vacuum fried products. Lower operating temperature during vacuum frying; reduce 94% of acrylamide formation in potato chips. Acryl amide is recognized as a potential carcinogenic compound found in fried snacks, which is formed by the Maillard reaction.
Automatic Continuous Vacuum Fryer has excellent performance in fruit & vegetables crispy chips process. Compare with the intermittent operation vacuum fryer, more capacity, labor and energy is saving greatly.
Vacuum frying snacks benefit that the crispness, flavor, structure and color of the products will be maintained. More importantly, acrylamide reduction in the process is achieved.
