Post Time: 22 June 2019
Frying is one of the most common food preparation techniques; the flavor is a stronger attraction to consumers and leading to the popularity of deep-fried foods.
But there is no escaping the fact that high fat content and acrylamide which is a probable human carcinogen are existed in atmospheric deep fat fried foodstuffs.
Nowadays, Vacuum Frying is creating the step towards healthy snacks.
Simply speaking, vacuum frying is an alternative technique to improve the quality of dehydrated food (Song et al., 2007).
Vacuum frying was operated in a closed system which could retard the oil degradation (Shyu et al., 1998; Crosa et al., 2014). Vacuum frying can be used to fry high sugar fruits and fresh vegetable in order to produce various kinds of snacks.
Would you like to be interested in what types of vacuum fryer are available for industrial practical application?
The intermittent vacuum fryer is appropriate for laboratories and small scale investment; it is batch operated with the material loading capacity ranging 10 to 20 Kg, 60 to 80 Kg, and 90 to120Kg respectively and selects steam as heating source. While commercial food manufacturers prefer to the continuous vacuum fryer. An annual output of 300 tons of finished fruit and vegetable chips, [take potato chips as an example@1000Kg/day, 45Kg/h]