Vacuum fryer

Vacuum frying is a process used to produce high‐quality fruits and vegetables. However, the final oil content (OC) of the vacuum chips holds a major concern for health and food safety. Therefore, more information is needed before a vacuum frying system can be designed effectively to produce lower OC snacks.

The de‐oiling system removed up to 81% of the chip's surface oil when centrifuged for 40 s at 750 rpm (84% at 300 rpm). Short frying time and/or longer centrifuging time combinations would maximize oil removal from the chip's surface during the process.

Less oil was absorbed by the potato chips when the fryer was pressurized at lower rate (25% open released valve) than at faster rate.