Vegetable carrot okra vacuum fryer machine for chips vacuum frying machine
Using high-quality fruits and vegetables as raw materials, with vacuum frying, the combination of lower frying temperatures and reduced exposure to oxygen are thought to bring about a number of product benefits. The product preserves the original color, smell, taste and appearance of the fruits and vegetables. It has the characteristics of low fat, low calorie and high fiber. The benefits of vacuum fried product include nutrient preservation, enhanced color, less oil absorption, decreased carcinogens, and retains more nutrients than traditional frying.
What is vacuum fryer machine?
Vacuum frying is a low pressure("vacuum frying" and "oil Separating") technology done in closed atmosphere, invented to overcome the disadvantages of conventional atmospheric deep frying method which produced greasy fries and oxidation of frying oil in short time.Vacuum frying has good potential to be applied for development of SNACKS from FRUIT AND VEGETABLES with health benefits and better qualities.
How does vacuum fryer work?
Rapid removal of water from the food surface and inwards under reduced pressure at frying temperatures below the normal atmospheric boiling point of the oil results in high quality fried products. An appropriate vegetable oil is used as the heat transfer medium to cook the product. However, the low temperature and pressure reduces the absorption of fat by as much as 42%.
Advantages of vacuum fried food
Vacuum fried products contains lesser oil content.
Lower operating temperature during vacuum frying, reduce 94% of acrylamide formation in potato chips.
Efficient method to produce fruit and vegetable snacks with the necessary degree of dehydration without excessive darkening or scorching.
Vacuum-fried products have better nutritional quality due to retention of essential phytochemicals and essential nutrition.
Enhanced colour due to lesser oxidation.
Oil degradation is much lesser than normal frying.
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