*Under reduce pressure *Frying
temperature below the boiling point(Lower than conventionalmethod) <*0*C
*Rapid removal for water from
surface(Make VF
crispy) *Oil
elimination in vacuum frying(Centrifuge)
Advantages
*Low oil content (**3%) in product *Low risk of carcinogen(Lead to cancer) *Retain
fruit and vegetables nutrients *Less
effects on oil quality(Low
temperature) *Remain
color, flavor and texture *More
crispy(rapid removal of
water from fruit surface)
Vacuum
Fried-Dried Considering about all healthy
matters, the risks of having cancer disease is less than the normal
frying method because the oil content in the product is **3% lower.
We use Rice bran oil to fry the fruits and vegetables, as it
contains numerous richness in Vitamin E, Y-Oryzanol (an
anti-Oxidant that may help prevent from heart attacks), and
Phytosterols (compounds believed to help lower the cholesterol
adsorption in the body.) For all these, they are entirely
associated and helpful to providing health
benefits.The
Vacuum-Frying method uses temperature within less than *0 degree
Celsius (below the boiling point). This technique can rapidly
remove all water and moisture from the fruits itself. Ultimately,
all the fruits and vegetables nutrients will still remain to its
own original color, flavors ,textures.
