Vacuum frying was tested as an alte

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 theproduct quality attributes such as shrinkage, color, and texture was investigated. Furthermore, the characteristics of the vacuumfriedpotato chips (3.115 kPa and 144 C) were compared to potato chips fried under atmospheric conditions (165 C)

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 Vacuumfried
potato chips (3.115 kPa and 144? C) were compared to potato chips Fried under Atmospheric conditions (165? C).