Weekly commentary on vacuum frying technology - fruits and vegetables crisp vacuum frying and process

Due to the high temperatures and oxygen exposition during the frying process, some effects that are not desirable are present such as degradation of important nutritious components and generation of toxic compounds (acrylamide) in the snack or in the frying oil (Fillion and Henry, 1998).

Vacuum frying dehydrates food at low temperature (80~120℃ ), which can effectively reduce the damage of food nutrients caused by high temperature

Low-temperature vacuum frying can prevent the deterioration of edible oils and fats, improve the repeated utilization of oil, and reduce costs.

Under the vacuum state, the water in the cell gap of fruits and vegetables is rapidly vaporized and expanded, the gap is enlarged, the expansion effect is good, the product is crisp and delicious, and has good rehydration performance.

Fruits and vegetables crisp vacuum frying processing

Cleaning --- slicing --- color protection --- freezing --- vacuum frying - Flavoring - cooling - packaging --- storage