In the food processing industry, frying is a crucial process for giving food a crispy texture and unique flavor. With the development of frying technology, in addition to traditional frying methods, vacuum frying has gradually become a popular method for processing high-quality fruits and vegetables. So what is the difference between vacuum frying and regular frying?
Difference between vacuum frying and regular frying:
- Regular frying (atmospheric pressure frying)
This frying method is a process where food is quickly cooked in oil at high temperatures (160–190°C) under normal pressure.
The food surface rapidly dehydrates at high temperatures, forming a crispy structure. Simultaneously, Maillard and caramelization reactions occur, resulting in an appealing aroma and golden-brown color.
Features:
- High temperature;
- Fast frying speed;
- Produces more noticeable browning;
- High oil absorption rate.
Suitable Products:
Regular frying is more suitable for starchy, protein-rich, or high-temperature-forming foods.
- Frozen Foods: French fries, chicken nuggets, popcorn chicken
- Flour Products: Fried dough sticks, twisted dough sticks, spring rolls
- Nuts: Peanuts, broad beans
- Snacks: Potato chips, rice crackers, shrimp chips
- Traditional Snacks: Donuts, fried spring rolls, etc.
Vacuum frying is a low-pressure frying process that lowers the boiling point of the oil. The frying temperature is typically between 80 and 120°C. Foods are dehydrated in this negative pressure, low-oxygen environment, thus significantly reducing oxidation and browning reactions.
Features:
- Low-temperature processing maximizes nutrient retention.
- Food retains its natural color and is less prone to browning.
- Low oil absorption results in a crisper, less greasy texture.
Suitable products include:
Vacuum frying is best suited for fruits and vegetables, as well as heat-sensitive ingredients, especially those requiring preservation of color, original flavor, and nutrients.
- Various fruits: Bananas, apples, pineapples, strawberries, dragon fruit, mangoes, etc.
- Vegetables: Carrots, pumpkins, purple sweet potatoes, okra.Low-water, high-sugar foods.