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| ==Sources== | ==Sources== | ||
| C. GRANDA, R.G. MOREIRA, S.E. TICHY (2004) | *C. GRANDA, R.G. MOREIRA, S.E. TICHY (2004) | ||
| Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying | Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying | ||
| Journal of Food Science 69 (8), 405–411. | Journal of Food Science 69 (8), 405–411. | ||
Revision as of 01:51, 12 April 2007
Vacuum fryers were originally developed for the potato chip production as they are fit to process low-quality potatoes that contain higher reducing sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available. With vacuum frying it is easier to maintain natural colors and flavours of the finished product. Due to the lower temperatures applied (approx. 130°C) the formation of acrylamide is significantly lower than in standard atmospheric fryers, where the frying temperature is approx. 170°C. Acrylamide is suspected to cause cancer. Also the fat absorption of the products is reported to be lower than in atmospheric fryers. In South East Asia (mainly Philippines, Thailand, China and Indonesia) batch type vacuum fryers are mainly used for the production of fruit chips. However, these machines are only appropriate for relatively small production companies.
Continuously working vacuum fryers
For larger production quantities continuously working vacuum fryers are available. In these installations, the vacuum frying pan is installed in a stainless steel vacuum tube. The infeed of the raw product is carried out through a rotary air lock. Depending on the application, the frying pan itself is designed to meet the different product specifications. A transport belt takes the finished product out of the fryer and towards the outfeed system. A lock chamber at the exit of the vacuum tube prevents air from entering the vacuum zone. A belt system takes the product from one zone to another. The vacuum is created by vacuum pumps. The whole system is controlled by a PLC.
In batch fryers the frying oil has to be replaced quite often as it is sensitive to temperature changes. Continuously working vacuum fryers lead to longer lifetime of the frying oil and therefore lower the production costs.
See also
Sources
- C. GRANDA, R.G. MOREIRA, S.E. TICHY (2004)
Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying Journal of Food Science 69 (8), 405–411.
Weblinks
- http://ift.confex.com/ift/2002/techprogram/paper_10613.htm (report about a research project about vacuum frying in the US)
- http://www.simply-thai.com/thai-market-twin-trees-vacuum-fried-products-entry-page.htm (vacuum fried fruit chips from Thailand)
- http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2004.tb09903.x (Study about the reduction in acryamide content in potato chips by vacuum frying)
- http://www.bma-nl.com (Manufcturer of Vacuum Fryers)
- http://www.worldfoodscience.org/cms/?pid=1001723 (report about vacuum fried snacks)
