Weekly commentary on vacuum frying technology – vacuum frying principle and system
Weekly commentary on vacuum frying technology – vacuum frying principle and system
May 29, 2024
The principle behind vacuum frying is that using reduced pressure (below 101.3 kPa). If food is carried out under a vacuum frying, where the pressure is about 8 kPa absolute, the boiling point of water is decreased to 41 C, allowing the frying oil temperature can be reduced to 90-110 C.
As benefits of vacuum frying, heat-sensitive products, such as fruits with high sugar content, e.g., bananas, apples, jackfruits, durians, and pineapples can be fried to a crisp without burning and caramelization.
Furthermore, the fried products are able to maintain a fresh color and intense flavor, while the frying oil will have a longer life because of less exposure to oxygen (lipid oxidation) and using a lower cooking oil temperature.
The main components in the vacuum frying process are the vacuum fryer, the condenser, the water collector, and the vacuum pump.
A vacuum fryer must have a centrifuge to remove the oil content from the surface before the vacuum is broken.
