ABSTRACT
Vacuum frying is defined as the deep-fat 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 of the oil and the moisture in
the foods are lowered. Vacuum frying possesses several
advantages that include: 1) water in the fried product can
be rapidly removed; 2) natural color and flavors of the
product can be preserved due to the low temperature and
oxygen content during the process, and 3) it has less
adverse effects on oil quality. Several companies in Asia
have developed vacuum frying systems for the processing
of fruits (apple pineapple, grapes, banana, guava, mango,
peach, etc.) and vegetables (sweet potato, potato, pumpkin,
carrots, etc.) into chips as well as marine products such
as vacuum-fried fish and shellfish (e.g., octopus, cattle
fish, etc.).
