Vacuum Frying: A Promising Technique to Deliver Nutritive Snack Foods

Pal, Priya; Rudra, Shalini Gaur; Joshi, Alka; Bhardwaj, Rakesh; Sagar, Vidya Ram

doi:10.1590/1678-4324-2024230477

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Review - Food/Feed Science and Technology • Braz. arch. biol. technol. 67 • 2024 • https://doi.org/10.1590/1678-4324-2024230477 copy

Vacuum Frying: A Promising Technique to Deliver Nutritive Snack Foods

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The ubiquitous presence of fried foods in our diet necessitates the upgradation of techniques to override the ill effects of conventional frying. Vacuum frying, employing frying at low pressure and temperature has recently attracted research due to its excellent food frying capabilities with minimal damage to nutritional as well as sensorial quality. The objective of this review paper is to highlight the basics of vacuum frying technology, provide information about quality of vacuum fried products, parameters affecting the frying process, and interventions to improve the products quality. Prospects of vacuum frying technology to develop products with lower oil content using certain pre-treatments to foods such as partial drying, freezing, hydrocolloids etc. are included. With proper deployment and overcoming of the research gaps, vacuum frying technology can be used effectively as a food processing technique both in small as well as large-scale production industries.

Keywords:
Vacuum frying; Maillard browning; Acrylamide; Hydrocolloids; Crisps

HIGHLIGHTS

• Typical vacuum frying equipment and operation.

• Product and process parameters.

• Pre-treatments before frying fruits and vegetables.

• Applications of vacuum frying in foods.

GRAPHICAL ABSTRACT

Food	Fat reduction techniques	Effect on quality attributes	References
Banana crisps	Coating solutions containing (0.5, 0.75, 1.0% w/w and glycerol (1.96, 3.85 or 5.66% w/w)	Guar gum (1.0%) and glycerol (5.6%) showed lowest oil content with 33.02% oil reduction compared to uncoated sample and 15.19% oil reduction compared to sample coated with guar gum alone. Coated crisps showed highest fracturability and hardness with slight color change and good sensorial acceptability.	[⁵⁶56 Sumonsiri N, Imjaijit S, Padboke T. Effect of guar gum and glycerol on oil absorption and qualities of banana crisps. Intl Food Res J. 2020 Jun 1;27(3).]
Jackfruit crisps	Hydrocolloid pre-treatments like pectin, carboxymethyl cellulose (CMC), gum Arabic, and sodium alginate	2% gum arabic treatment showed maximum reduction in oil uptake.	[²⁶26 Maity T, Bawa AS, Raju PS. Effect of preconditioning on physicochemical, microstructural, and sensory quality of vacuum-fried jackfruit crisps. Drying Tech. 2018 Jan 2;36(1):63-71.]
Potato crisps	Guar gum of 1% (w/w) and glycerol 8% (w/w)	Reduction of oil absorption by 34.8%	[⁵⁹59 Yu L, Li J, Ding S, Hang F, Fan L. Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips. Food Hydrocoll. 2016;54: 211-9.]
Potato pellet	Whey protein Isolate coatings (1;3;5;7%) and Glycerin	49.9% reduction in fat uptake at 5% WPI level	[⁵⁷57 Angor MM. Application of whey protein and whey protein isolate as edible coating films on potato pellets crisps to reduce oil uptake during deep frying. Contemporary Eng Sci. 2014;7(34):1839-51.]
Crisps	Soya protein Isolate coatings (2;6;10;14%) and Glycerin	54.4% reduction in fat uptake at 10% SPI level	[⁵⁸58 Angor MM. Reducing fat content of fried potato pellet crisps using carboxymethyl cellulose and soy protein isolate solutions as coating films. J Agri Sci. 2016;8(3):162-8.]
Apricot slices	Frying temperature of 100 ⁰C, frying time of 72.5 min and MD level of 70% used	Moisture content of vacuum-fried apricot slices decreased with increasing frying temperature and frying time; oil content decreased with decreasing frying temperature and frying time; β-carotene content increased with high frying temperature at lower MD level.	[¹⁶16 Diamante LM, Savage GP, Vanhanen L, Ihns R. Effects of maltodextrin level, frying temperature and time on the moisture, oil and beta-carotene contents of vacuum-fried apricot slices. Intt J Food SciTechnol2012;47(2):325-31.]

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