[ad_1]
Vacuum fryers fry food at low temperatures, reducing oil content and nutrient loss while maintaining flavor and texture. They can reduce the presence of carcinogens and increase the shelf life of food. There are two types of vacuum fryers, and the continuous fryer is more attractive to larger producers. Vacuum frying is more expensive than regular atmospheric methods, but it produces healthier snacks.
A vacuum fryer is a machine designed to fry vegetables, fruits, fish and meat at low temperatures. The equipment has the ability to reduce the oil content in food, sometimes to well below 15 percent. It can also help inhibit nutrient loss that commonly occurs with foods cooked or fried at high temperatures. The vacuum fryer also maintains the color, texture and flavor of the food item. Foods fried with this frying method can be kept for a longer time than other types of fried foods.
These machines are sometimes quite large and were originally made to make potato chips. They are usually made from stainless steel and are basically frying appliances used to reduce the harmful results of deep fat frying. The technology removes moisture and air from the cooking chamber, creating a near vacuum. Several studies suggest that the presence of the carcinogen acrylamide – a chemical compound found in some foods – is reduced by the vacuum frying method. Regular and atmospheric frying methods apparently do not reduce the presence of this compound.
There are two types of vacuum fryers. Intermittent fryers are used for small operations and are suitable for fruits and vegetables. Larger, continuous fryers are better for longer commercial use. The vacuum fryer’s intermittent oil needs to be replaced more often than the continuous fryer. This makes the continuous vacuum fryer more attractive to larger producers as it reduces production costs.
The vacuum fryer is relatively simple to use. Pumps create a vacuum and programmable electronics allow the user to control the system. Food that has been placed in hot oil is quickly stripped of moisture. A vacuum fryer allows foods to fry at a reduced temperature and retain much of their moisture and flavor. This process can also reduce the amount of oil in the fried product, although the exact amount depends on the particular type of fryer being used.
Research has shown that vacuum-packed fries can have up to 50 percent less oil than fries from regular frying methods. Foods fried in a vacuum fryer often retain higher levels of nutrients than foods fried using other methods. Foods that have been vacuum fried are no match for a well-rounded nutritious diet, but they can go a long way in making snacking a little healthier. The only drawback to using a vacuum fryer is that the process is more expensive than regular atmospheric methods.
[ad_2]