Vacuum frying is a unique system of processing of fruits, Vegetables and nuts. In this process, products are processed in a vacuum chamber under very low temperature and low pressure. To do this a specialised machinery is used.
In the conventional frying process, the products are fried under normal atmospheric condition and at a very high temperature.
1. Vacuum frying happens under low pressure and significantly lower temperatures. Since the products are processed under low pressure and temperature, all the nutrients, vitamins, minerals, flavours and colours are largely retained.
2. This unique process allows us to bring out products which are otherwise not possible. For example, Ripe Jackfruit! It is impossible to make crisps out of ripe Jackfruit in the conventional method.
3. Since all the goodness of the vegetables, fruits and nuts are retained in this process, these become healthier option to snack on.
4. Vacuum frying increases the shelf life of the products without adding any preservatives, etc. This enables us to enjoy seasonal items like ripe Jackfruit as crisps throughout the year.
5. Zero Trans Fat! Since vacuum frying happens at low pressure and low temperatures, Hydrogenation does not happen which results in zero trans-fat.
6. No carcinogens! Since the frying oil is not exposed to the atmosphere during the process, oxidation doesn’t happen which results in keeping the products free of harmful carcinogens.
7. We are all aware that a large portion of agricultural produce is wasted as they are perishable and losses are suffered by small and marginal farmers. Vacuum frying helps in adding value to these perishable items by increasing the shelf life, retaining colour, vital nutrients and reaching the wider market. This helps us to be “Vocal for Local” in the true sense..
1. Carcinogen are produced under conventional frying; since frying happens under very high temperature (300 C & above). High oil temperature also destroys most of the nutrients, minerals
and vitamins from the raw materials used.
2. When oil is heated to extremely high temperature Hydrogenation of oil happens which results in Trans Fat.
3. The process changes the chemical structure of fats, making them difficult for your body to break down, which can ultimately lead to negative health effects. In fact, trans fats are associated with an increased risk of many diseases, including heart disease, cancer, diabetes and obesity
4. Conventionally fried snacks contain preservatives, added food colours and artificial flavors which are bad for health.
