Post Time: 17 November 2017
Vacuum frying is a suitable processing method for the production of high quality fruit crispy. With this technology, fruits which are abundant and sometimes wasted at harvest season can be processed and still have high selling price. The vacuum frying technology produces fruit crispy with original color and fruit aroma and an ideal crispy texture. The crispiness is obtained because the process of moisture content reduction in the fruit occurs gradually.
An Experimental Vacuum Frying for Banana or Jackfruit Crispy Process Results
Maximum material: 3.5 kg after peeling
Duration of frying: 55 – 75 minutes
Banana crispy produced: 1.5 – 1.6 kg
Jackfruit crispy produced: 0.8 – 1.2 kg