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    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
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