Vacuum frying foods: products process and optimization

Diamante L. M., . and Shi S., . and Hellmann A., . and Busch J., . Vacuum frying foods: products process and optimization. pp. 15-22. ISSN 22317546

Vacuum frying is a reasonably new technology which uses lower pressure and temperature rather than atmospheric deep-fat frying to improve the quality attributes of food products. This work reviewed published research papers on vacuum fried foods from 2012 to the present including some papers not covered by two recent reviews. The review covered the vacuum frying system the vacuum frying process product process and optimization oil uptake changes in the oil during vacuum frying and packaging and shelf life of vacuum fried foods. The vacuum fried products processed comprised of fruits vegetables fish and wheat-based snacks. Some of the studies recommended optimized conditions for a number of products including apple apricot carrot grass carp gold and green kiwifruits mushrooms potato and shallots. Generally the higher the frying temperature the shorter the frying time. However there was a wide range of vacuum pressures used ranging from 1.33 to 90 kPa with more than half of the processes carried out at lower than 10 kPa. Many of the products were not centrifuged after vacuum frying so would be expected to have higher oil content. For the vacuum fried products that were centrifuged these were either carried out within the frying chamber or outside it using speeds of 140-1000 rpm for 2-10 minutes.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(3).pdf

Abstract

Vacuum frying is a reasonably new technology which uses lower pressure and temperature rather than atmospheric deep-fat frying to improve the quality attributes of food products. This work reviewed published research papers on vacuum fried foods from 2012 to the present including some papers not covered by two recent reviews. The review covered the vacuum frying system the vacuum frying process product process and optimization oil uptake changes in the oil during vacuum frying and packaging and shelf life of vacuum fried foods. The vacuum fried products processed comprised of fruits vegetables fish and wheat-based snacks. Some of the studies recommended optimized conditions for a number of products including apple apricot carrot grass carp gold and green kiwifruits mushrooms potato and shallots. Generally the higher the frying temperature the shorter the frying time. However there was a wide range of vacuum pressures used ranging from 1.33 to 90 kPa with more than half of the processes carried out at lower than 10 kPa. Many of the products were not centrifuged after vacuum frying so would be expected to have higher oil content. For the vacuum fried products that were centrifuged these were either carried out within the frying chamber or outside it using speeds of 140-1000 rpm for 2-10 minutes.

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Item Type:	Article
AGROVOC Term:	Frying
AGROVOC Term:	Low temperature
AGROVOC Term:	Pressure
AGROVOC Term:	Vacuum packaging
AGROVOC Term:	Processed foods
AGROVOC Term:	Optimization methods
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21964

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