Methods / Procedure

The Vacuum fryer was first developed in the U.S. as alternative technique of deep-fat frying to reduce the oil content of potato chips. In the early 80’s, Taiwan, Thailand and Malaysia adapted the vacuum frying technology as one of their post harvest processing techniques in producing high value products from different raw materials. And the Philippines were also gradually establishing the development of the technology locally through the Industrial Technology Development Institute (ITDI) and the Department of Trade and Industry (DTI). With the help of Technology Application and Promotion Institute (TAPI) who is responsible in funding the vacuum fryer to be produce by the Metal Industry Research and Development Center (MIRDC) and launches by the Department of Science and Technology (DOST). 

 

        Findings / Result

With the use of the feature of the new model of the vacuum fryer, the production time of the fryer were lessen, because they transform the two chamber into one vacuum fryer, so we do not need to transfer the heated oil from one chamber to another and the process were reduce to dipping, cooking and spin dry. The new design if the vacuum now fryer was much safer and the products are much healthier than the other deep – frying machine. Vacuum fried products have low moisture content and low water activity so it has long shelf life. Under vacuum condition frying temperature is constant and not higher than 100oC and frying time is not longer than 2 hours. Obviously, vacuum frying is energy efficient process. The products are crispy and retain original color, taste and odor as of the natural foods. Likewise vacuum frying is beneficial to some fruits or vegetables with intense odor. But this new model of the vacuum chamber was not yet release in the market. 

 

    Conclusion

Based on the information I gather about the vacuum fryer, it is a big help for our industrial production because it is simple and easy to operate, any product can be vacuum fried, we don't need to use many preservatives because its original flavor are preserved and the product are healthier than the other deep-frying machine because it does not need to use more oil. Vacuum frying is frying under vacuum pressure to prevent the quality deterioration of fried foods due to the excessive heat caused by high frying temperature.

 

Recommendation

The DOST should launch the new design of the vacuum fryer as early as they can, because it can help a lot of business in the country especially those in food production. 

Vacuum fryer was first developed in the U.S. as alternative technique of deep-fat frying to reduce the oil content of potato chips. According to the American Heart Association, the leading cause of cardiovascular disease was attributed to high fat diet, especially foods containing trans-fatty acids. Because of this, the vacuum fryer was developed and used by the snack food industries to lower the fat contents in their snack foods and help reduce the risk of heart disease. 

In the early 80’s, Taiwan, Thailand and Malaysia adapted the vacuum frying technology as one of their post harvest processing techniques in producing high value products from different raw materials such as jack fruit, pineapple, root crops and sea foods which later gained acceptance in their respective markets.

In those years, the Philippines were also gradually establishing the development of the technology locally through the Industrial Technology Development Institute (ITDI) of the Department of Science and Technology. The first prototype of a batch-type vacuum fryer was completed with a capacity of 2 kg per batch. This equipment was used in different studies conducted in the development of different products in the field of vacuum frying technology. It was also used by some of their clients who were into or were interested in specialty snack business. Because of the increasing demands for this technology, in 1996 ITDI procured a batch type 5 kg capacity vacuum fryer from Japan. This state of the art equipment is equipped with automatic pressure and temperature controls that regulate the condition during vacuum frying. It has also a built-in centrifuge designed to expel excess oil during cooling. This equipment served an almost a hundred clients from the time of its procurement. Drawing from its vast experience in the development of the technology in the Philippines, ITDI has able to set up a number of customized vacuum fryers throughout the country. And now they produce a new design of the vacuum fryer instead of having the two chamber machine they transformed it into one. Now we don't need to transfer the heated oil from one chamber to another. 

 

 Methods / Procedure

The Vacuum fryer was first developed in the U.S. as alternative technique of deep-fat frying to reduce the oil content of potato chips. In the early 80’s, Taiwan, Thailand and Malaysia adapted the vacuum frying technology as one of their post harvest processing techniques in producing high value products from different raw materials. And the Philippines were also gradually establishing the development of the technology locally through the Industrial Technology Development Institute (ITDI) and the Department of Trade and Industry (DTI). With the help of Technology Application and Promotion Institute (TAPI) who is responsible in funding the vacuum fryer to be produce by the Metal Industry Research and Development Center (MIRDC) and launches by the Department of Science and Technology (DOST). 

 

        Findings / Result

With the use of the feature of the new model of the vacuum fryer, the production time of the fryer were lessen, because they transform the two chamber into one vacuum fryer, so we do not need to transfer the heated oil from one chamber to another and the process were reduce to dipping, cooking and spin dry. The new design if the vacuum now fryer was much safer and the products are much healthier than the other deep – frying machine. Vacuum fried products have low moisture content and low water activity so it has long shelf life. Under vacuum condition frying temperature is constant and not higher than 100oC and frying time is not longer than 2 hours. Obviously, vacuum frying is energy efficient process. The products are crispy and retain original color, taste and odor as of the natural foods. Likewise vacuum frying is beneficial to some fruits or vegetables with intense odor. But this new model of the vacuum chamber was not yet release in the market. 

 

    Conclusion

Based on the information I gather about the vacuum fryer, it is a big help for our industrial production because it is simple and easy to operate, any product can be vacuum fried, we don't need to use many preservatives because its original flavor are preserved and the product are healthier than the other deep-frying machine because it does not need to use more oil. Vacuum frying is frying under vacuum pressure to prevent the quality deterioration of fried foods due to the excessive heat caused by high frying temperature.

 

Recommendation

The LianXing should launch the new design of the vacuum fryer as early as they can, because it can help a lot of business in the country especially those in food production.