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.​ 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. More info: https://www.foodresearchlab.com/insights/vacuum-frying/

2. VACUUM FRYING
NEW TECHNOLOGY
Date: 5th November 2022
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3. • 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.
INTRODUCTION
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4. • 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.
INTRODUCTION
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5. 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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WORKING OF VACUUM FRYING

6. • 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 product’s entry/outlet.
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7. Vacuum frying – Schematic Diagram
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8. 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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BENEFITS

9. 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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10. ➢ 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.
CONCLUSION
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11. References:
1. https://moreira.tamu.edu/Deep-fat/Frying_files/sdarticleJagoba.pdf
2. http://ifrj.upm.edu.my/22%20(01)%202015/(3).pdf
3. https://www.foodinfotech.com/a-brief-overview-on-vacuum-frying-technology-its-uses-in-food-industry/
4. https://www.slideserve.com/belden/automatic-continuous-vacuum-frying-system
5. http://www.sweetpotatoknowledge.org/wp-content/uploads/2016/02/SESS13_2-Sobukola-Vacuum-Frying-
Processing-Technology-Improves-Quality-Attributes-of-Dried-Sweetpotato-Chips.pdf
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