Post Time: 03 March 2020
It is undeniable that vacuum frying is still belong a deep fat frying, the characteristic is frying is carried out under atmospheric pressure. A low water boiling temperature corresponding to the vacuum leads a low frying temperature available.
For a specific raw materials, like potato chips, a thin crispy popular snacks, how the vacuum effect the frying time?
Let's have a view of an experiment demonstration.
[Source: Prediction of Water Loss During Potato Vacuum Frying Process, Muhammad Dani Supardan, Satriana]
Distinctly, the lower pressure, the less vacuum frying time. It means the higher the output efficiency and the greater the profit.