When fresh fruits and vegetables are not available, vacuum-fried versions are some of the snacks that we can consume readily or on the go. Vacuum frying as compared to traditional frying uses lower temperatures to process the fruit or vegetable pieces -- dehydrating and frying the product at the same time to yield crispy chips. The advantage of using lower temperatures is the fact that the oil does not deteriorate as fast, so carcinogens are one less problem for consumers.
What's more, the physical characteristics of the end-product add to palatability; firm, crisp, and the colours are relatively vibrant. Some research also say some of the nutrients are intact after vacuum frying.
In a feature in FoodPacific Manufacturing Journal, Jing Charng Tane Enterprise explains that "the oxygen-free state of the vacuum frying prevents rancidity, browning, and the oxidative deterioration of the oil and product, allowing the fried food to keep its flavour and colour.”
Jing Charng Tane Enterprise is a specialist in food, beverage, pharmaceutical and chemical processing equipment manufacturing. It also provides vacuum frying equipment and turnkey solutions to help companies produce high quality vegetable and fruit crisps. Aside from taro, apples, pineapple, potatoes, and the like, even seafood can be vacuum fried to a delicious crisp. Read our feature on Jing Charng Tane which also presents some of the potential of vacuum frying.
Be sure to check out more News and Features in FoodPacific Manufacturing Journal - September 2020
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