The multiple factors influencing the quality attributes of vacuum-fried fruit can be distinguished in vacuum-frying equipment (type and specifications), properties of the raw fruit (fruit matrix), pre- and post-treatments, and processing conditions. Time, temperature, and vacuum pressure influenced color, texture, nutrients, and oil content of fried fruits.
Another relevant aspect is the fruit matrix such as the fruit type and ripening stage that are affecting the vacuum-fried product quality attributes. Pre-treatments such as blanching, drying, freezing, antioxidant, and coating applications have been used to preserve color, improve texture, and reduce oil absorption. The use of post-frying steps such as centrifugation has a major effect on the oil content of the fried products.
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