Reviewing the effects of vacuum frying on frying medium and fried foods properties

Summary Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultras...

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Bibliographic Details
Published in:International journal of food science & technology 2022-06, Vol.57 (6), p.3278-3291
Main Authors: Sosa‐Morales, María Elena, Solares‐Alvarado, Ana Paola, Aguilera‐Bocanegra, Sandra Paola, Muñoz‐Roa, José Fernando, Cardoso‐Ugarte, Gabriel Abraham
Format: Article
Language:English
Subjects:
Food
fried food properties
Frying
frying medium deterioration
microwave‐assisted vacuum frying
Moisture effects
Potatoes
Production costs
Sensory properties
Surimi
Ultrasonic imaging
Ultrasound
ultrasound‐assisted vacuum frying
Vacuum
vacuum frying
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Summary:Summary Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultrasound, facing the challenges of accomplishing the physical and sensory properties appreciated in fried products. The studied matrices under VF include mainly vegetable origin foods (apple, banana, carrot, donuts, kiwi, mushroom, pea, pear, potato and sweet potato) and some animal origin products (chicken nuggets, fish fillets and surimi products). This review aimed to show recent and relevant findings of the application of VF, analysing both the effects on the frying medium and the impact on the fried foods. The inclusion of microwave and ultrasound technologies aids in the obtention of high‐quality products in terms of sensory and textural attributes, oil content as well as reduced oil degradation. This technique may provide safer and stable fried foods with lower oil content aiding in improving the diet of consumers and reducing production costs. Vacuum frying is written in uppercase to highlight this topic as the main one; at its left, the two kinds of vacuum frying are shown; vacuum frying is linked with “conventional frying” because both techniques are compared in terms of their effects on the frying medium and the fried products, which are in turn disaggregated in the right side of the GA.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15572