During vacuum frying at 1.33 kPa for the range of temperature
studied, the evaporation temperature of water is between 86 and
94 C, suggesting that the pressure inside the potato chip is higher
than the one of the vacuum system.
Moisture loss of potato chips during vacuum frying is faster at
higher temperatures.
Potato chips fried at higher temperatures have higher total oil
content than those fried at lower temperatures; however, final
internal oil content is lower at higher temperatures which means
than the de-oiling system is more efficient at the highest
temperatures.
Use of the de-oiling system, before pressurization, removed up
to 87% of the surface oil content of potato chips, proving that is a
necessary device to produce high-quality and healthier snacks.