A REVIEW ARICLES: VACUUM FRYING TECHNOLOGY
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Abstract
Vacuum frying is a new, reasonable technology using lower pressure and temperature than conventional frying in order to improve the quality of food products. Vacuum frying, on the other hand, has proved to be a better and healthier alternative option than conventional frying. This review paper was aimed to provide the reader comprehensive information about the basics of vacuum frying technology, recent research updates and possible research gaps. Vacuum frying process may be adopted as a method of food preservation or new product from fruit and vegetable crisp development, by overcoming the research gaps and proper commercialization of the technology in small as well as in large industrial scales.The review covered the vacuum frying system, the vacuum frying process, product, process and optimization, oil uptake, and type of packaging, and shelf life of vacuum fried foods.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
สงวนสิทธิ์ โดย สถาบันการอาชีวศึกษาภาคตะวันออกเฉียงเหนือ 1
306 หมู่ 5 ถนนมิตรภาพ หนองคาย-อุดรธานี ตำบลโพธิ์ชัย อำเภอเมืองหนองคาย จังหวัดหนองคาย 43000
โทร 0-4241-1445,0-4241-1447
ISSN : 3027-6861 (print) ISSN : 3027-687X (online)
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