Post Time: 17 May 2022
Water boiling temperature corresponds to pressure, so only a lower temperature is required at lower pressures to dehydrate food ingredients. This is the basic principle of vacuum frying.
The low pressure in a vacuum fryer, allows producing snacks at lower temperatures, from 85°С to 120°С.
When fried at low temperatures, the product maintains its natural color, taste, aroma, and nutrients.
Carcinogens are not generated under this frying temperature, also, due to the oxygen absence, the oil keeps fresh longer, and oil consumption is lower than in atmospheric deep fat frying.
Fruits and vegetables fried in a vacuum fryer are turned into healthy snacks that are rapidly gaining in popularity.