Post Time: 15 August 2020
Vacuum frying better preserves nutrition, keep lesser oil content, and reduces 94% of acrylamide formation which is the most health benefit of vacuum fried products.
A practical application vacuum frying fruits and vegetables snacks producer should include fruit preparation, pre-treatment, vacuum frying and de-oiling process.
The choice of the vacuum frying conditions was dictated by, for example, the structure, moisture and sugar content, shape and size and pre-treatment used. Therefore, there was no other way to come up with a vacuum frying process for a specific product except to carry out experiments to obtain an optimized process.