Engineering Designs, Principles, Applications, And Operations Of DOST Developed Vacuum Fryer PDF

Engineering Designs, Principles, Applications and Operations of DOST Developed Vacuum Fryer Adrian C. Flores, RME, LPT, RMP, MSMFGE, SO2 Program Chair, ME Department Mechanical Design Principles Basic Thermodynamic Concept Definition of Vacuum Frying Vacuum Frying - A...

Engineering Designs, Principles, Applications and Operations of DOST Developed Vacuum Fryer Adrian C. Flores, RME, LPT, RMP, MSMFGE, SO2 Program Chair, ME Department Mechanical Design Principles Basic Thermodynamic Concept Definition of Vacuum Frying Vacuum Frying - A frying process that is carried out under pressures well below atmospheric levels, which leads to the lowering of boiling points of both the oil and the moisture in food. Principles of Frying and Vacuum Frying Principles of Frying and Vacuum Frying This lowering of the boiling point enables the use of lower temperatures during frying to boil-off or vaporize moisture in the food material Minimizing quality deterioration as affected by high frying temperature (color, flavor, nutrients) Oxidation is also minimized due to limited exposure to atmospheric oxygen under vacuum Tests Conducted and Results Obtained with Different Vacuum Frying Temperatures of Sweet Potatoes Physical Appearance of Vacuum Fried Sweet Potatoes Moisture and Fat Contents Sensory Evaluation Schematic Diagram of Vacuum Fryer DOST Developed Vacuum Fryer DOST Developed Vacuum Fryer Specifications Vacuum Fryer Components Descriptions Thank you!!!