Advantages of vacuum frying and practical problems

Advantages of Vacuum Frying and Practical Problems

Post Time: 11 September 2017

Vacuum fried products have low moisture content and low water activity so it has long shelf life. The vacuum fried products are crispy and retain original color, taste and odor as of the natural foods.

Vacuum frying can be used to fry high sugar and moisture fruits and fresh vegetable in order to produce various kinds of snacks.

A vacuum frying system consists of a vacuum frying chamber with centrifuge de-fatting unit; a condenser and vacuum pumps, also, freezing process of high moisture vegetable and fruit by means of quick freeze machine before vacuum frying is usually recommended in order to obtain crispy vacuum fried products.

The only reason for the rapid promotion of vacuum frying, obviously, is that investment cost of vacuum fryer is much higher than that of deep frying machine.

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