Vacuum fryer

Vakuumfritteusen are industrial plants for frying foods such as potato chips at a greatly reduced air pressure ( low vacuum ) of about 100 mbar at reduced temperatures (about 125 ° C compared to 170 ° C in atmospheric deep fryers).

The vacuum, the boiling point of the water contained in food is greatly reduced, even at relatively low temperatures, therefore, flows of water vapor the invading fat counter, which greatly reduces the fat content of Fry - with potato chips, for example, from 35% to 17%. Due to the lower temperatures and the acrylamide content of the fried - drops dramatically in laboratory experiments up to 94 %.

The lower frying temperature and the reduced boiling point of water are additionally retaining the natural color and flavor of the crude product benefits and make it possible to deep-fry foodstuffs, because of their sugar content, at high temperature black and unfit, or due to too low content of dry substance too much would absorb fat. Examples include chips from carrots and beetroots. And unrefined vegetable oils with a low smoke point may also be used. Because in addition to the frying temperature and frying time of the pressure in the Vakuumfritteuse can be varied also arise greater degrees of freedom in product development.

Taste loss may be caused by the temperature-induced milder Maillard reaction. Vakuumfrittiertes is less tanned and therefore contains less aromatic roasting substances (such as melanoidins ) than conventionally fried food.

Construction

In batch mode, working Vakuumfritteusen are used primarily in Southeast Asia ( China and Indonesia) for the production of fruit chips. These machines are only suitable for small production volumes. However, continuously operating Vakuumfritteusen are required for industrial mass production. The first models were developed in the 1960s to the spring and summer to be able to process the potatoes long storage period from the previous year to potato chips.

Continuously working Vakuumfritteusen have a provided with locks steel tank with an attached vacuum pump. The crude product is fed through a rotary feeder. Inside the tank, it passes into the baking pan, and is then conveyed by a conveyor belt to the likewise connected to the vacuum pump outlet lock. The system is controlled by a PLC.

Swell

Literature and links

  • KJ Tan, GS Mittal: Physicochemical Properties Changes of Donuts During Vacuum Frying. In: International Journal of Food Properties. Vol 9, No 1, 2006 ISSN 1094-2912, pp. 85-98, doi: 10.1080/10942910500473947K.
  • Min Zhang, Liu - ping Fan, Le - qun Zhou: Optimization of vacuum frying dehydration of carrot chips. Paper number 056,039th ASAE Annual Meeting. , 2005.
  • Vacuum frying of potato chips. Accessed on 10 May 2013 ( English, report on a research project on Vakuumfrittieren from the U.S.).
  • Http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2004.tb09903.x ( study on the reduction of Acryamidgehaltes in potato chips by Vakuumfrittieren )
  • Http://www.worldfoodscience.org/cms/?pid=1001723 (Report on Vakuumfrittierte snacks )
  • Http://www.vanmarckechips.nl ( operators of Vakuumfrittieranlagen )
  • Http://www.terrachips.ch ( operator of a Vakuumfritieranlage )
  • Food Technology
  • Vacuum technology
Digital Object Identifier
797559
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