objectives of vacuum frying, comparison between atmospheric and vacuum frying, factors affecting vacuum frying, pretreatments before vacuum frying processing, vacuum fryer suppliers, what product can be vacuum fried, case study and summary
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Conventional food processing techniques Uma Bansal
its a presentation based on conventional food processing techniques and it contains drying methods also along with freeze drying and concentration and evaporation.
The demand for natural and organic products is growing. And it’s not going away anytime soon. So now is the time to jump on the trend. But before you do, it's important to know what’s involved in the process. Here’s how to do it.
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Conventional food processing techniques Uma Bansal
its a presentation based on conventional food processing techniques and it contains drying methods also along with freeze drying and concentration and evaporation.
The demand for natural and organic products is growing. And it’s not going away anytime soon. So now is the time to jump on the trend. But before you do, it's important to know what’s involved in the process. Here’s how to do it.
Identification, Causes and Solution of Chemical Process Found in potato Chips...MDHALIM7
B.tech Food Technology (3rd Semester) Mini Project and PowerPint Presentation Identification, Causes and Solution of Chemical Process Found in potato Chips During Process
How to Start Food Processing Business (Methods and Techniques of Food Preserv...Ajjay Kumar Gupta
Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry.
See more
http://goo.gl/Ka4ctW
http://goo.gl/KARaVF
http://goo.gl/rFwvoq
http://www.entrepreneurindia.co/
Tags
Modern Technology on Food Preservation, Book on Food Preservation, Business plan of dehydration vegetable, Food Freezing, Food Preservation Business in India, Food preservation business India, Food preservation business plan, Food Preservation by Canning, Food Preservation by drying, Food Preservation by Fermentation and Pickling, Food Preservation by Smoking Process, Food Preservation Using Ozone, Food Preservation How to Dehydrate Fruits and Vegetables, Food Preservatives, Food Processing Industry Opportunities in India, Food Technology book, Freezing food preservation, Freezing of fruits and vegetables, How to start a food preservation business, How to start a food processing unit in India, How to Start Food Processing Business, Methods and Techniques of Food Preservation, Preservation and Processing of Fruits and Vegetables, Preservation of Bakery Products, Preservation of Food as Sugar Concentrates, Preservation of Food with Ionizing Radiations, Preservation of Foods with Chemical additives, Preservation of Semi-moist Foods, Science of Freezing Foods - Freezing Preserving, Starting a Canned food Business, Starting a Food Preservation Business, Starting Your Own Preserved Foods Business, Storage Stability of Preserved Foods, Thermal Food Preservation, Thermal processing food preservation, Using Dehydration to Preserve Food, Using Dehydration to Preserve Fruits and Vegetables, Most Profitable Food Processing industry, Agro Based Business Ideas for Startup, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing business, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries, Food processing industries, new small scale ideas in Food processing industry, Setting up of Food Processing Units, how to start a food manufacturing business, food processing business list, Food Processing: Small Business Manufacturing, small scale Food production line, Get started in small-scale food manufacturing, Setting up and opening your Food Business, How to Start a Food Processing Industry?, How to start a successful Food Processing business, Small scale Commercial Food Processing, Food Business: Profitable Small Scale Manufacturing
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
vacuum frying technology
1. S H I K H A N G I S I N G H
M .T E C H ( P R O C E S S & F O O D E N G G . )
5 2 7 9 0
Vacuum Frying Technology: New
Technique for Healthy Fried Foods
2. OBJECTIVE
Adopted as a food
preservation technique
Method of new product
development
Proper commercialization in
small as well as large industrial
scales.
3. • F r y i n g p r o c e s s b e l o w a t m o s p h e r i c p r e s s u r e
• D o n e b e l o w t h e b o i l i n g p o i n t o f w a t e r a n d h e n c e
t h e r e i s n o b u r n i n g o f t e x t u r e
• T h e f a t a b s o r p t i o n o f t h e p r o d u c t s i s a l s o l o w e r a s
c o m p a r e d t o a t m o s p h e r i c f r y e r
• W i t h v a c u u m f r y i n g i t i s e a s i e r t o m a i n t a i n n a t u r a l
c o l o r s a n d f l a v o r s o f t h e f i n i s h e d p r o d u c t s
INTRODUCTION
4. HEALTH PROBLEMS ASSOCIATED WITH
FRIED FOODS
•Increasedobesityrisk
•Increasedstrokerisk
•Increasedhypertensionrisk
•Increaseddiabetesrisk
•Increasedcancerrisk
5. • Frying happens below the boiling
point of water i.e. 100⁰C, so there is no
burning of any ingredients.
• No oxygen so no oxidation of
minerals.
• Nutrients and vitamin remains up to
100%.
• The absorption of oil reduced by 50%.
• Less prone to absorb moisture and
even degrade at 50% slower speed
than the normal fried in open.
• There is authenticity of the taste.
• Shape, color and texture of the
products remains close to original in
vacuum frying.
• Frying happens at 200-250⁰C. at this
temperature burning of ingredients
happens.
• Oxygen in atmosphere reacts with
minerals form oxide like calcium oxide,
iron oxide ,manganese oxide etc.
• Nutrients and vitamins get destroyed by
more than 50%.
• Absorbs higher amount of oil.
• Absorb moisture fast and degrade in 2-3
days if opened.
• There is not originality in taste.
• Shape, color and texture of the product
changes, deformation and degradation
take place.
Vacuum Frying Atmospheric Frying
10. Important Product Parameter
• Size and shape
• Ripeness of fruits
• Surface roughness
• Solid content
• Moisture content
11. ADVANTAGES OF VACUUM FRYER
Preserve natural color
Reduce shrinkage
Low water activity
Preserves heat sensitive nutrients
Prevention of carcinogen compounds
formation.
Reduce the fat content
Suitable for high contents products
Less adverse effect on oil quality
14. o Sukumar Debnath, principal scientist,
Department of Technology Scale-up, CSIR-
Central Food Technological Research Institute,
Mysuru, developed and installed a vacuum
frying system of 10 kilogram capacity to
manufacture healthy chips and savory snacks.
o Pune-based Ajit Soman set up Future Tech
Foods India about five years ago, imported
machinery from Singapore, and started
retailing under the Chopinz brand (that is
available on amazon.in).
…continue
17. PROCESS
• Mangoes
• Green beans
• Sweet potatoes
• Blue potatoes
Raw material
• Peeled
• Sliced (1.5 mm thickness)
Sample preparation
• Maltodextrin(50%)-citric
acid (0.15%) solution
• Only green beans and
mangoes are soakedOsmotic dehydration
• Fresh canola oil of volume
7.5L was used
Vacuum frying and
atmospheric frying
19. Treatments Used For Vacuum And Traditional Fr ying Experiments
Produce Oil
temperature(⁰C)
Frying time
(Sec)
Pressure (kPa) Moisture content(g/100)
Initial Final
Vacuum
frying
Blue potato 121±1 420 <1.33 77.22 ± 0.29 0.28 ± 0.08
Green beans 121±1 330 <1.33 79.84 ± 0.12 3.42 ± 0.43
Mango 121±1 180 <1.33 77.67 ± 0.43 1.48 ± 0.08
Sweet potato 130±1 120 <1.33 82.37 ± 0.08 3.00 ± 0.22
Traditional
frying
Blue potato 165±1 180 101.3 77.22 ± 0.29 0.81 ± 0.02
Green beans 165±1 300 101.3 79.84 ± 0.40 8.31 ± 0.03
Mango 165±1 240 101.3 77.67 ± 0.43 1.05 ± 0.02
Sweet potato 165±1 240 101.3 82.37 ± 0.08 5.13 ± 0.06
20. Color differences
Vacuum Fried Blue Potatoes
Vacuum Fried Green Beans
Traditional Fried Blue Potatoes
Traditional Fried Green Beans
21. Vacuum Fried Sweet Potatoes
Vacuum Fried Mangoes
Traditional Fried Sweet Potatoes
Traditional Fried Mangoes
22. Oil content of product fried in vacuum and
traditional fryers (white-bar: traditional
fryer; and black-bar: vacuum fryer).
Texture differences among samples fried in
vacuum and traditional fryers (white-bar:
traditional fryer; and black-bar: vacuum
fryer).
23. Color differences among samples fried in vacuum and traditional fryers (white-bar:
traditional fryer; and black-bar: vacuum fryer).
L*: Lightness
a*: Green-red chromaticity
b*: Blue-yellow chromaticity
24. Sensory scores of samples fried in vacuum and
traditional-frying conditions (white-bar: traditional fryer;
and black-bar: vacuum fryer 1: color; 2: odor; 3: texture;
4: flavor; and 5: overall quality).
Total retention of carotenoids and anthocyanin
among samples fried in vacuum and traditional
fryers (white-bar: traditional fryer; and black-
bar: vacuum fryer).
25. FUTURE SCOPE
Cost of machineries for small scale industries to be affordable
More studies needed to be done about application of vacuum frying
on traditional food products
Changes of sensorial impact during vacuum frying needs to be
established in comparison with conventional frying
Improvement of fundamental process modelling of vacuum frying
including the steps and changes taking place during the process
26. Summary
The vacuum frying conditions (temperature and
time) for various food products varied
considerably and there was also a wide variation
in the vacuum pressures used
The choice of the vacuum frying conditions for
the food samples was dictated by a range of
physical parameters, as well as pre-treatment
conditions
There was no other way to design a vacuum
frying process for a specific product except to
carry out experiments to obtain an optimized
process
