MOJ Food Processing & Technology Mini Review Open Access Vacuum processing of food–a Mini Review Abstract Volume 6 Issue 3 - 2018 Conventional food processing operations such as frying, drying, and blanching which Sharanabasava, Menon Rekha Ravindra are performed under atmospheric condition sexposures product to high processing SRS of ICAR, India temperature. In addition to the potential product contamination from exposure to atmospheric conditions, other challenges/issues include nutrient losses, changes in Correspondence: Menon Rekha Ravindra, SRS of ICAR– the product sensory attributes and lengthy processing time. In order to minimize the NDRI, Bangalore, India, Email
[email protected] aforementioned disadvantages, the food industry has adopted novel techniques like vacuum processing for operations such as frying, cooling, drying, packaging etc. Received: December 02, 2016 | Published: May 25, 2018 Keywords: food processing, vacuum pressure, standard atmosphere, lacking, food products, vegetables, kiwifruits Introduction a vacuum frying system. The fried product was centrifuged at 450 rpm within the frying chamber. Sothornvit3 studied different patterns The term vacuum is generally used to represent a volume or state of vacuum frying system used in processing. He developed a vacuum of space in which the pressure is considerably less than atmospheric frying chamber equipped with heated oil from another chamber, pressure. In the pressure measurement system, normal vacuum a cooling tower type condenser and an oil‒sealed vacuum pump. pressure is expressed in millimeters of a column of mercury, and Diamante et al.4 used a vacuum frying chamber with a water‒cooled 760millimeters of mercury is designated as 1 standard atmosphere. condenser cooling tower and liquid ring vacuum pump to vacuum Another conventional unit of pressure, especially at lower pressure fry jackfruit chips.