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VACUUM FRYING TECHNOLOGY FOR HEALTHY FRIED SNACKS: AN OVERVIEW
ISSN: 2277 - 7601
Publisher: author
VACUUM FRYING TECHNOLOGY FOR HEALTHY FRIED SNACKS: AN OVERVIEW
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 3
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Kiran Abasaheb More
International Journal Address (IAA):
IAA.ZONE/2277387517601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
This work reviews a novel vacuum frying technology in snack industry and helps to understands advantages, limitation, equipment working principle, process parameters for optimization. Vacuum frying uses lower pressure than atmospheric pressure leads to low boiling temperature of oil. Deep frying has many disadvantages like high oil uptake, high frying time, shrinkage, color and flavor degradation. Vacuum frying overcomes the limitation of deep frying by frying at low temperature and time. Nutritional and sensory quality of products is preserved during vacuum frying. This frying also reduces the formation of carcinogenic substance Acryl amide. Vacuum fried products consist of wide variety of meat, fish, fruits, vegetables except leafy vegetables. Different snack food requires different frying time and temperature depending upon the product properties. Vacuum fryer initial and operational cost was much higher leads to limitation on adap...
