Vacuum
frying is
becoming the buzzword.
The deep fried
goodies that the fat content is as high as 44% (potato chips) have already made
a role in the snacks market.
Vacuum-fried
carrot and potato chips absorbed about 50% less oil than atmospheric-fried chips. (Journal of Food Science by V
Dueik and P Bouchon of the Department of Chemical and Bioprocess Engineering,
Pontificia Universidad Católica de Chile).
Other than
the apparent advantages, it inhibits lipid oxidation. This result in potato
chips with significant reduction (97%) in a carcinogenic substance called
acrylamide, and also reduces the rate of degradation of fruits and vegetables.
[Subha J Rao,The Hindu, MARCH 08, 2018]
This vacuum
frying technology has the potential to benefit so much seasonal fruits and vegetables
go waste.
Application:
quality jackfruit, sweet potato, broccoli, cauliflower, organic okra, mushroom
and garlic.
One
distinct disadvantage to promote this vacuum frying technology is the increased
investment cost of vacuum fry