Vacuum Frying - Working and Benefits | FoodResearchLab

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VACUUM FRYING
NEW TECHNOLOGY Date 5th November 2022
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INTRODUCTION

• The consumers are tempted to try deep-fat fried
  products, owing to their unique flavour, texture
  combination, which ranges from potato chips,
  French fries, doughnuts, extruded snacks, fish
  sticks and the traditionally-fried chicken
  products.
• Vacuum Frying is achievable at lower temperature
  as compared to conventional frying and therefore
  vacuum-fried products tend to possess better
  nutritional quality, owing to retention of
  essential phytochemicals and essential nutrition,
  enhanced colour due to lesser oxidation and oil
  degradation that is much lesser than normal
  frying, due to low-temperature processing.

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INTRODUCTION

• Frying is an indigenous method used in food
  processing, where lipids are used as heat
  transfer medium that comes in direct contact with
  food. There are different methods of frying such
  as pan frying, stir frying and deep frying.
• Conventionally, a fried product may contain as
  high as 40 oil, which affects the product
  characteristics and also the high lipid content
  of the fried product. This leads to number of
  health diseases in human-beings.
• Hence, there is an increased demand for healthy
  snack products with good taste, texture and
  appearance.
• Vacuum frying offers an opportunity to design a
  applied to produce fried products that contain
  less fat, low calories, less oil absorption,
  while at the same time containing health
  promoting properties.

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WORKING OF VACUUM FRYING

• Vacuum frying machine utilizes three different
  stages for processing
• The pre drying stage carried out by vacuum to
  microwave drying of product to desired moisture
  content for frying
• Second stage Multi zone fryer utilizes
  submerging of product in complete vaccum in the
  oil at desired temperature and frying time.
• Final stage - The de oiler consist of a
  centrifuge to remove any free oil from the
  product.

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• The main thing is to use conveyor belts is
  continuous wire mesh to move the product from one
  stage to another to provide maximum heat and mass
  transfer through it.
• This will require maintaining a vacuum through
  out the system.
• This can be done by using three separate chambers
  with sluice gates. The gates will open/close for
  products entry/outlet.

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Vacuum frying Schematic Diagram
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BENEFITS

• vacuum frying qualities ?
• Vacuum fried chips retains more carotenoid than
  atmospheric fried samples after processing.?
• Colour properties of vacuum fried samples are
  better than the atmospheric fried samples.
• Vacuum fried samples are more crispier than
  atmospheric fried samples.

Vacuum Fried chips
Deep Fried chips
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ADVANTAGES
Atmospheric Frying Vacuum Frying
Oil Uptake in vacuum-fried chips is higher Oil Uptake in vacuum-fried chips is Lower
Colour of vacuum-fried products darker Colour of vacuum-fried products was lighter
Carotenoid retention of was lower Carotenoid retention of was higher
Atmospheric fried food was soggy, burnt and oily Vacuum fried products was more uniform and crispier
Oil degradation is much lesser Oil degradation is higher
High acrylamide content Low acrylamide content
Atmospheric fried products have high moisture content (?0.3) and high water activity (aw?0.3) Atmospheric fried products have high moisture content (?0.3) and high water activity (aw?0.3)
Oil stability is Lower after frying Oil stability is higher after frying
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CONCLUSION

• Vacuum frying is an ideal alternative for
  preparing fried snack products, which can be
  considered as being environmentally safe as well
  as a high quality end product.
• In future, the Vacuum Fried Products would be a
  suitable alternative for conventional fried
  products, owing to the presence of better
  nutritional and sensorial properties.
• Additionally, vacuum fried products possess lower
  fat content as compared to conventionally fried
  snacks which are much safer with little or no
  acrylamide formation and can be preserved for a
  longer period of time.

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References

• https//moreira.tamu.edu/Deep-fat/Frying_files/sda
  rticleJagoba.pdf
• http//ifrj.upm.edu.my/2220(01)202015/(3).pdf
• https//www.foodinfotech.com/a-brief-overview-on-v
  acuum-frying-technology-its-uses-in-food-industry/
  
• https//www.slideserve.com/belden/automatic-contin
  uous-vacuum-frying-system
• http//www.sweetpotatoknowledge.org/wp-content/upl
  oads/2016/02/SESS13_2-Sobukola-Vacuum-Frying-Proce
  ssing-Technology-Improves-Quality-Attributes-of-Dr
  ied-Sweetpotato-Chips.pdf

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