Vacuum frying of potato chips

Abstract

Vacuum frying was tested as an alternative technique to develop low oil content potato chips. The effect of oil temperature (118, 132, 144 °C) and vacuum pressure (16.661, 9.888, and 3.115 kPa) on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated. Furthermore, the characteristics of the vacuum-fried potato chips (3.115 kPa and 144 °C) were compared to potato chips fried under atmospheric conditions (165 °C). During vacuum frying, oil temperature and vacuum pressure had a significant effect on the drying rate and oil absorption rate of potato chips. Potato chips fried at lower vacuum pressure and higher temperature had less volume shrinkage. Color was not significantly affected by the oil temperature and vacuum pressure. Hardness values increasedwith increasing oil temperature and decreasing vacuum levels. Potato chips fried under vacuum (3.115 kPa and 144 °C) had more volume shrinkage, were slightly softer, and lighter in color than the potato chips fried under atmospheric conditions (165 °C). It was concluded that vacuum frying is a process that could be a feasible alternative to produce potato chips with lower oil content and desirable color and texture.