Generally, people do say, “We are, what we eat”, but they fail to understand that our health & fitness depends, to a great extent, on how that food is cooked. Today, our generation has become a deeply fried generation, who cares much about crunchiness, crispiness and taste of their food. But they don’t understand that these deep-fry culture is making their body hollow and much prone to vulnerable diseases. So what should we do? Shall we go for crunchiness, crispiness and taste? Or shall we go for the demon called cholesterol?
Don’t worry. We have a solution for you, which will deliver crunchiness; crispiness combined together with great taste to your tongue, and will make you healthier and will keep several miles away from the cholesterol. How is it possible?
The answer is VACCUM FRY! Vacuum frying is an efficient method of reducing the oil content in fried snacks, maintaining product nutritional quality, and reducing oil deterioration. It is a technology that can be used to produce fruits and vegetables with the necessary degree of dehydration without excessive darkening or scorching of the product. In deep fry process the food is cooked above 180 degree Celsius, whereas in vacuum fry process, the temperature is 80 degree Celsius, lower than the boiling point of water.
In vacuum frying operations, food is heated under reduced pressure (< 60 Torr - 0.0789 atm) causing a reduction in the boiling points of the oil and the moisture in the foods. Acrylamide, a carcinogen found to cause cancer in laboratory rats, is present in carbohydrate-rich foods cooked at high temperatures, such as fried/baked chips, bread, etc. Acrylamide could be created by a reaction between an amino acid called asparagines, which occurs naturally in relatively high levels in potatoes and other cereals, and sugar. Tests confirmed that when the amino acid is heated, it does react with sugar to create acrylamide, a process called the Maillard reaction. This occurs at temperatures above 100°C (212°F).
So we are here to replace deep-fried vegetable with vacuum fried fruits & vegetables like pineapple, banana, sweet potato, pumpkin, carrots, etc. The calories generated through consumption of 35 gram of Carrot chips are equivalent to the consumption 350 gram of actual carrot.
These fries are packed in an aluminium foil which will preserve the inside ingredient to its core. The fruits & vegetables will be obtained from the local farmers, which will eventually help out the agrarian society of our country. As a result, vacuum frying may be a useful process in the production of novel snacks that present desired quality attributes and respond to new health trends.
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