Pilot Scale Vacuum Fryer for Fruits and Vegetables

Introduction of Vacuum Frying Machine

The vacuum fryer of Shandong Bayi adopts a new frying process--putting the food under the condition of decompression and using grease as a medium. The temperature of moisture vaporization in the food is low. The dehydration can be rapidly carried out in a short time.

Thereby it can realize the dehydration and drying of the food under low-temperature conditions. Thermal grease can also play an important role in improving the flavor of food.

 

Vacuum frying is an alternative method to produce high-quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color, and texture of fried carrot chips were investigated. During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with increasing frying oil temperature and degree of vacuum. Statistical analysis of the color data showed that there were no significant differences in lightness (L), redness (a), and yellowness (b) of carrot chips as a function of vacuum degree and temperature. The breaking force of carrot chips decreased with increasing frying temperature and vacuum degree. The statistical analysis also showed that there were no significant differences in the braking force as a function of temperature, but the breaking force was significantly affected by the vacuum degree.