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Combination of Moderate Vacuum Frying with High Vacuum Drainage—Relationship Between Process Conditions and Oil Uptake

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Abstract

This paper explores the possibility of combining moderate vacuum frying followed by post-frying high vacuum application during the oil drainage stage, with the aim to reduce oil content in potato chips. Potato slices were initially vacuum fried under two operating conditions (140 °C, 20 kPa and 162 °C, 50.67 kPa) until the moisture content reached 10 and 15 % (wet basis), prior to holding the samples in the head space under high vacuum level (1.33 kPa). This two-stage process was found to lower significantly the amount of oil taken up by potato chips by an amount as high as 48 %, compared to drainage at the same pressure as the frying pressure. Reducing the pressure value to 1.33 kPa reduced the water saturation temperature (11 °C), causing the product to continuously lose moisture during the course of drainage. Continuous release of water vapour prevented the occluded surface oil from penetrating into the product structure and released it from the surface of the product. When frying and drainage occurred at the same pressure, the temperature of the product fell below the water saturation temperature soon after it was lifted out of the oil, which resulted in the oil getting sucked into the product. Thus, lowering the pressure after frying to a value well below the frying pressure is a promising method to lower oil uptake by the product.

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Acknowledgments

The authors express gratitude to (1) The Malaysian Palm Oil Board and (2) the technicians and colleagues of the Department of Food and Nutritional Sciences.

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Authors and Affiliations

  1. Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, 43000, Kajang, Selangor, Malaysia

    Azmil Haizam Ahmad Tarmizi

  2. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading, Berkshire, RG6 6AP, UK

    Keshavan Niranjan

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  1. Azmil Haizam Ahmad Tarmizi
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  2. Keshavan Niranjan
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Correspondence to Azmil Haizam Ahmad Tarmizi.

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Ahmad Tarmizi, A.H., Niranjan, K. Combination of Moderate Vacuum Frying with High Vacuum Drainage—Relationship Between Process Conditions and Oil Uptake. Food Bioprocess Technol 6, 2600–2608 (2013). https://doi.org/10.1007/s11947-012-0921-7

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