In recent years, VF studies have focused on fruits and vegetables.
Garayo and Moreira (2002) used paper towels to remove excess oil
from the surface of potato chips after removing the product from
the fryer. They found that potato chips fried under vacuum
(~3.12 kPa) showlower oil content (30% less), slightly softer texture,
and lighter color than those fried under atmospheric conditions
(165 C). Granda and Moreira (2005) studied the kinetics of acrylamide
accumulation in potato chips fried under vacuum and atmospheric
conditions at different frying temperatures. They
concluded that VF can significantly reduce acrylamide content
compared with AF.
Even though frying is a conventional process in food production,
most research found in the literature is related to AF. Information
regarding the effect of VF on the moisture content, oil content,
color, texture, and safety of shrimp products is lacking.