Fruits and Vegetables Snacks Vacuum Fryer
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China [CN] Vacuum
frying is
new technology which removes air from the frying chamber, creating a near
vacuum, uses lower pressure and temperature compared to normal atmospheric deep
frying.
Vacuum frying has many advantages over normal
frying such as less oil uptake, less frying time, less shrinkage, can preserve
natural color and flavor, and has less adverse effects on oil quality.
Several studies suggest that the presence of
the carcinogen acrylamide — a chemical compound found in certain foods — is
reduced by the vacuum frying method. Regular, atmospheric deep-frying methods
apparently do not reduce the presence of this compound.
Vacuum fried products consist of fruits,
vegetables, fish and wheat based snacks.
There are two types of vacuum fryer. Intermittent fryers are used for
smaller operations and are suitable for vegetables and fruit. Larger, continuous
fryers are better for more sustained commercial use. The intermittent vacuum
fryer's oil has to be replaced more often than the continuous fryer. This makes
the continuous vacuum fryer more attractive to larger manufacturers as it
lowers the cost of production.
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