Rosana G. Moreira
Vacuum frying is an efficient method to produce fruit and vegetable snacks with the necessary degree of dehydration without excessive darkening or scorching. While traditional frying (atmospheric pressure) can be used for a variety of products, delicate products like mango, apple, and pineapple chips can only be produced under vacuum frying. A vacuum frying process consists of the frying vessel, the vacuum pump, the de-oiling mechanism, and the condenser. Oil content, texture, flavor, and color are the most important fried product quality attributes. Oil uptake takes place during the pressurization step, when the vacuum is broken, and during cooling, when the product is removed from the fryer. Because of the high pressure differential during pressurization, the product must be de-oiled prior to this step.