Optimal parameters for vacuum frying potato chips process

Optimal Parameters for Vacuum Frying Potato Chips Process

Post Time: 01 July 2017

Potato chips fried under vacuum (3.115 kPa and 144 °C) had more volume shrinkage, were slightly softer, and lighter in color than the potato chips fried under atmospheric conditions (165 °C). It was concluded that vacuum frying is a process that could be a feasible alternative to produce potato chips with lower oil content and desirable color and texture.

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