China banana chip fruit snacks vacuum fryer

natural banana chips vacuum fryer

 banana chips dehydrator vacuum fryer

crispy banana chips vacuum fryer

banana plantain chips vacuum fryer

dehydrated banana chips vacuum fryer

vacuum fried banana chips machine

Vacuum frying process

In recent years, consumer’s preference for low-fat and

fat-free products has been the driving force of the snack

food industry to produce lower oil content products that

still retain the desirable texture and flavor. Vacuum frying may be an option for production of fruits and vegetables with low oil content and the desired texture and flavor characteristics. It is defined as the frying process that is carried out under pressures well below atmospheric levels, preferably below 50 Torr (6.65 kPa). Due to the pressure lowering, the boiling points both of the oil and the moisture in the foods are reduced. Vacuum frying poses some advantages that include: (1) can reduce oil content in the fried product, (2) can preserve natural color and flavors of the product due to the low temperature and oxygen content during the process, and (3) has less adverse effects on oil quality; and (4) can produce potato chips with no acrylamide content.