in order to determine the influence of these treatments
optical properties and oil absorption.
Vacuum frying trials (17 kPa) were conducted at 120 , 130 and 140 C and compared with frying at atmospheric pressure (101.3 kPa) at 165 C. Pre-blanching brings a considerable improvement in the color of the vacuum-treated samples and less oil absorption. Vacuum frying pre-blanched cassava chips may be an alternative to atmospheric frying since it improves the color of the samples, reduces the oil gain and maintains crispness. The treatment at 130 C under vacuum conditions after pre-blanching achieved the best results