vacuum frying technology

objectives of vacuum frying, comparison between atmospheric and vacuum frying, factors affecting vacuum frying, pretreatments before vacuum frying processing, vacuum fryer suppliers, what product can be vacuum fried, case study and summary

1. Shikhangi singh m.Tech (Process& Food Engg .) 52790 Vacuum Frying Technology: New Technique for Healthy Fried Foods

2. OBJECTIVE Adopted as a food preservation technique Method of new product development Proper commercialization in small as well as large industrial scales.

3. Frying process below atmospheric pressure Done below the boiling point of water and hence there is no burning of texture The fat absorption of the products is also lower as compared to atmospheric fryer With vacuum frying it is easier to maintain natural colors and flavors of the finished products INTRODUCTION

4. Health problems associated with fried foods Increased obesity risk Increased stroke risk Increased hypertension risk Increased diabetes risk Increased cancer risk

5. Frying happens below the boiling point of water i.e. 100 ⁰ C, so there is no burning of any ingredients. No oxygen so no oxidation of minerals. Nutrients and vitamin remains up to 100%. The absorption of oil reduced by 50%. Less prone to absorb moisture and even degrade at 50% slower speed than the normal fried in open. There is authenticity of the taste. Shape, color and texture of the products remains close to original in vacuum frying. Frying happens at 200-250 ⁰ C. at this temperature burning of ingredients happens. Oxygen in atmosphere reacts with minerals form oxide like calcium oxide, iron oxide ,manganese oxide etc. Nutrients and vitamins get destroyed by more than 50%. Absorbs higher amount of oil. Absorb moisture fast and degrade in 2-3 days if opened. There is not originality in taste. Shape, color and texture of the product changes, deformation and degradation take place. Vacuum Frying Atmospheric Frying

6. Vacuum frying system

7. Vacuum frying process

8. Time Type of frying oil Pressure Temperature

9. Important Product Parameter Size and shape Ripeness of fruits Surface roughness Solid content Moisture content

10. Advantages of vacuum fryer Preserve natural color Reduce shrinkage Low water activity Preserves heat sensitive nutrients Prevention of carcinogen compounds formation. Reduce the fat content Suitable for high contents products Less adverse effect on oil quality

11. LIMITATIONS Skilled person Required special packaging Pre- frying steps Takes longer time High vacuum fried foods cost High investment cost for small scale industry

12. Vacuum fryer manufacturers in India

13. Sukumar Debnath, principal scientist, Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysuru, developed and installed a vacuum frying system of 10 kilogram capacity to manufacture healthy chips and savory snacks. Pune-based Ajit Soman set up Future Tech Foods India about five years ago, imported machinery from Singapore, and started retailing under the Chopinz brand (that is available on amazon.in). …continue

14. Vacuum Fried garlic chips Vacuum fried mango chips Vacuum fried mixed chips Vacuum fried apple chips Vacuum fried pumpkin chips Vacuum fried okra chips Vacuum fried jackfruit chips Vacuum Fried Fruits and Vegetables

15. Case study

16. Process

17. Set up of the Vacuum Frying System

18. Treatments Used For Vacuum And Traditional Frying Experiments Produce Oil temperature(⁰C) Frying time (Sec) Pressure (kPa) Moisture content(g/100) Initial Final Vacuum frying Blue potato 121±1 420 <1.33 77.22 ± 0.29 0.28 ± 0.08 Green beans 121±1 330 <1.33 79.84 ± 0.12 3.42 ± 0.43 Mango 121±1 180 <1.33 77.67 ± 0.43 1.48 ± 0.08 Sweet potato 130±1 120 <1.33 82.37 ± 0.08 3.00 ± 0.22 Traditional frying Blue potato 165±1 180 101.3 77.22 ± 0.29 0.81 ± 0.02 Green beans 165±1 300 101.3 79.84 ± 0.40 8.31 ± 0.03 Mango 165±1 240 101.3 77.67 ± 0.43 1.05 ± 0.02 Sweet potato 165±1 240 101.3 82.37 ± 0.08 5.13 ± 0.06

19. Color differences Vacuum Fried Blue Potatoes Vacuum Fried Green Beans Traditional Fried Blue Potatoes Traditional Fried Green Beans

20. Vacuum Fried Sweet Potatoes Vacuum Fried Mangoes Traditional Fried Sweet Potatoes Traditional Fried Mangoes

21. Oil content of product fried in vacuum and traditional fryers (white-bar: traditional fryer; and black-bar: vacuum fryer). Texture differences among samples fried in vacuum and traditional fryers (white-bar: traditional fryer; and black-bar: vacuum fryer).

22. Color differences among samples fried in vacuum and traditional fryers (white-bar: traditional fryer; and black-bar: vacuum fryer). L*: Lightness a*: Green-red chromaticity b*: Blue-yellow chromaticity

23. Sensory scores of samples fried in vacuum and traditional-frying conditions (white-bar: traditional fryer; and black-bar: vacuum fryer 1: color; 2: odor; 3: texture; 4: flavor; and 5: overall quality). Total retention of carotenoids and anthocyanin among samples fried in vacuum and traditional fryers (white-bar: traditional fryer; and black-bar: vacuum fryer).

24. Future scope Cost of machineries for small scale industries to be affordable More studies needed to be done about application of vacuum frying on traditional food products Changes of sensorial impact during vacuum frying needs to be established in comparison with conventional frying Improvement of fundamental process modelling of vacuum frying including the steps and changes taking place during the process

25. Summary The vacuum frying conditions (temperature and time) for various food products varied considerably and there was also a wide variation in the vacuum pressures used The choice of the vacuum frying conditions for the food samples was dictated by a range of physical parameters, as well as pre-treatment conditions There was no other way to design a vacuum frying process for a specific product except to carry out experiments to obtain an optimized process

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