The use of vacuum is an alternative to improve quality of products during deep fat frying.
Air absence during vacuum frying can inhibit lipid oxidation and darkening of fruits and vegetables. Vacuum fried fries can exhibit a crunchy texture, suitable color and flavor, and appropriate nutrient retention.
To reduce surface oil uptake in vacuum-fried products is the use of pretreatments such as blanching, freezing and edible coatings, and post-treatments including hot air drying and centrifugation under vacuum condition.
Post time: Jan-03-2018