Vacuum Frying
The rapid removal of water from the fruit or vegetable surface and inwards under reduced pressure at frying temperatures below the normal atmospheric boiling point of the oil results in high quality fried products.
An appropriate rice oil is used as the heat transfer medium to cook the product. However, the low temperature and pressure reduces the absorption of fat by as much as 42%.
Vacuum fried fruit and vegetable chips (banana, mango, pineapple, durian, red apple, jackfruit, papaya, golden pumpkin, okra, and carrot are crunchy, low in fat and high in fibre content. The fruit and vegetables natural colours and flavours are retained with minimal changes.
When packed in an appropriate package, the product requires no preservatives making it ideal as a healthy snack.
• Vacuum frying is most applicable for high starch containing fruits
• Some fruits require pre-treatment before vacuum frying i.e. (banana, jackfruit and apple).
• Appropriate frying times and temperatures, and loading densities for the fruits have been established.
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Wash Fruit
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Recovery of Edible Portions
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Pre-treatment and Slicing
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Vacuum Frying
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Spin-Draining of Oil
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Packing and Sorting
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