Industrial vacuum frying equipment

 Vacuum frying is a frying process that is carried

out at pressures well below the atmospheric level. It has

been used for different foods, but mostly fruits and

vegetables. The latest reports include apple, apricot,

banana, jackfruit, green and gold kiwifruits, carrot,

mushroom, potato, shallot, sweet potato, and purple

yam. Vacuum frying offers an alternative way to

improve the quality of fried fruit and vegetables other

than by atmospheric frying. The main factors that influence fried products

are the frying time-temperature combination of the

cooking process; the correct combination of which is

necessary to produce a food product with acceptable

physical attributes.vacuum

frying significantly lowered the final oil content in

comparison to atmospheric fried vegetables and

it also slowed the rancidity of the oil. Most of the

benefits of vacuum frying from the low temperatures

used and the minimal exposure to oxygen, which

reduces the adverse effects on the oil quality, preserves the natural color and flavor, decreases the acrylamide

content and preserves nutritional

compounds, such as vitamins and minerals.