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Pressure and Vacuum Frying Methods

Navneet Singh, Deora (2008) Pressure and Vacuum Frying Methods. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Deep-fat frying is a method to produce dried food where fat serves as the heat transfer medium, fat also migrates into the food, providing nutrients and flavor. However, deep-fat frying necessarily occurs at high temperatures under atmospheric pressure. Surface darkening and many adverse reactions take place because of high temperature treatment before the food is fully cooked or dried. It is obviously desirable to produce dried fruit and vegetable products that have the good quality and flavor. Vacuum frying is a viable option to produce high quality dried fruit and vegetable in a far shorter processing time than conventional air drying. In general, material treatment under reduced pressure assures a frying process in which deterioration of quality such as browning and fading of the material can be prevented. Moreover, processing at low temperature and low pressure reduces deterioration and oxidation of frying oil and assures a reduced content of the oil penetrating into the material as well as a product excellent in shelf-life stability. Vacuum deep-fat frying is a new technology that can be used to improve quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. Thus vacuum frying can be used as an alternative technique for fried foods with desired characteristics. Pressure frying is yet another emerging technology of recent times which is known to yield tenderer and juicier products than atmospheric frying. Until now one does not have availability of various parameters of the various food products for optimum processing. This limits the use of pressure frying to a very few food products for which method has been established.
Uncontrolled Keywords: Pressure frying deep-fat frying Vacuum frying
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Mar 2009 08:41
Last Modified: 12 Mar 2009 08:41
URI: http://ir.cftri.com/id/eprint/8910

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