Vacuum frying is a food processing method that involves frying food under reduced pressure. The main purpose of vacuum frying is to reduce the amount of oil absorbed by the food during the frying process, which can result in a healthier and more flavorful product. Here is a general outline of the vacuum frying process: Preparation: The food to be fried is sliced or cut into desired shapes, and then blanched or pre-cooked to reduce moisture content. Filling the vacuum fryer: The food is placed into the vacuum fryer, which is then sealed and pumped to a reduced pressure. Frying: The food is fried at a lower temperature, typically between 130°C and 160°C, than conventional deep frying. The reduced pressure in the fryer causes the boiling point of oil to be lowered, which results in faster heat transfer and a reduced oil absorption rate. Oil drainage and de-oiling: After frying, the vacuum fryer is depressurized, and the fried food is drained of excess oil. Seasoning and packaging: The fried food is then seasoned as desired and packaged for storage or sale. Vacuum frying is typically used to produce healthier and lower-fat versions of traditional fried foods, such as chips and snacks, but can also be used for other types of food products. It's important to note that vacuum frying is a specialized process that requires specialized equipment, and may not be feasible for all food processing operations.