Frying is commonly used by consumers, restaurants, and industries around the globe to
cook and process foods. Compared to other food processing methods, frying has several …

Vacuum frying (VF) is known as the most popular food processing method for the production
of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low …

Vacuum frying is a reasonably new technology which uses lower pressure and temperature
rather than atmospheric deep-fat frying to improve the quality attributes of food products …

Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying,
thereby improving quality attributes of the fried product, such as oil content, texture, retention …

The effects of osmotic (OP), ultrasound‐assisted osmotic pretreatment (UAOP) and frying
conditions on quality and storage stability of vacuum fried pumpkin chips were investigated …

Foods, rich in oil content, have been found to be a key dietary contributor of certain chronic
diseases such as cardio-vascular diseases, hypertension, cancer, etc. Therefore, the market …

Vacuum frying is an alternative technology to obtain fruit snacks with higher sensory and
nutritional quality compared to traditional fried snacks. Vacuum frying of a carotenoid-rich …

Response surface methodology was used to investigate the effects of the level of
maltodextrin (MD), frying temperature and time on the moisture, colour and texture …

Standardization of various parameters during vacuum frying of pear slices and the effect of
vacuum frying on blended oil (Palmolein and Sesame oils, 60: 40) were studied. Oil samples …

The ubiquitous presence of fried foods in our diet necessitates the upgradation of
techniques to override the ill effects of conventional frying. Vacuum frying, employing frying …