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.
A crisp fruit-vegetable chips process with vacuum frying is brief introduced, it is quick freeze process is necessary before vacuum frying in particular.
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.
A vacuum fryer is a machine designed to fry vegetables, fruit, fish, and meat at low temperatures. The equipment has the ability to reduce the oil content of the food, sometimes well below 15 percent. It can also help to inhibit the loss of nutrients that commonly occurs with food cooked or fried at high temperatures. The vacuum fryer also maintains the food item’s color, consistency and flavor. Food fried with this frying method can be stored for a longer time than other types of fried food.
