Could you advise process of Vacuum Frying for fruit and vegetable which can make product shelf life is long and last crispy at least 6 months to 1 year?


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  1. lisa
    August 14, 2015 at 10:37 am

    may i know further information of this process such as recommend temperature and time for each step of vacuum fry ? if we use frozen ripe mango and frozen soy bean. could you recommend temp. and time per each product ?

      August 14, 2015 at 3:46 pm

      China Pantent CN101756113 B (2012) stated that the vacuum frying temperature for green soybean is from 75 to 80 °C for 95 to 120 minutes. Whereas, the temperature for vacuum frying mango chips is around 80°C for 45 minutes and is the best yield that produces low water content and good organoleptic chips (Sulistyaningrum, 2012).


      • Liu, C. Q., Liu, X., Zuo, C. L., Song, J. F., Li, D. Q. & Jiang, N. (2012). Processing for producing crisp green soybean grains and product thereof. China Pantent CN101756113 B.
      • Sulistyaningrum, F. (2012). Analysis of physical and organoleptic properties of Mango chips (Mangifera indica L.) processed vacuum frying (Unpublished Diploma’s Thesis). Diponegoro University, Indonesia.
    October 20, 2015 at 3:58 pm

    Example Of Flow Diagram: Vacuum Frying For Fruit And Vegetable


    Source: Setyawan et al., 2013.

    A vacuum frying system consists of three components, namely: a vacuum frying chamber, a refrigerated/water-cooled condenser and a vacuum pump (Diamante, 2015).


    According to Setyawan et al. (2013), frying temperature, vacuum pressure and frying time varies for different products. For high moisture fried products, additional moisture should be removed by pressing and observing the soft texture. These products are required to undergo the frying process again to obtain a low water content and desired crispiness. For retail packaging, sealed containers should be used to prevent moisture transfer such as aluminum foil bags, aluminum foil bags in a paper box or aluminum foil paper.


    Longer shelf life can be obtained when using nitrogen gas packaging. According to Piamkhla (2004), the shelf life of vacuum fried ripe bananas can go up to six months when packaged in a plastic bag that can be flushed with nitrogen or by putting moisture absorbents (Setyawan et al., 2013).

    European Patent No. 2293676 A1 (2011) also stated that infusion of fruits and vegetables with prebiotic soluble fibers such as inulin before vacuum frying helps to provide shelf-stable products with reduced water activity and high levels of fiber.


    • Diamante, L. M., Shi, S., Hellmann, A. & Busch, J. (2015). Vacuum frying foods: products, process and optimization. International Food Research Journal, 22(1), 15-22.

    • Setyawan, A. D., Sugiyarto, Solichatun, Susilowati, A. (2013). Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetable chips produced by low-temperature of vacuum frying machine. Nusantara Bioscience, 5(2), 86-103.

    • Basker, V. R. & Puppala, V. (2011). Improved infusion method for production of vacuum fried fruit and vegetable snacks. European Patent No. 2293676 A1.

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