Vavuum frying and vacuum fryer
Vavuum frying and Vacuum fryer
Post Time: 22 February 2021
Vacuum frying technology is being used to maintain natural colours, flavours and nutrients such as vitamins and minerals, reduce the acrylamide content in products with high added value, such as vegetables and fruits, due to the fact that much lower temperatures is applied during frying.
Most of the benefits from vacuum frying could be attributed to usage of low temperatures (105°C), the minimal exposure to oxygen, which diminishes the adverse effects on the oil quality.
Nowadays, in economic terms, investment cost of vacuum fryers is higher than conventional fryers; this is the only one disadvantage.