Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix. Pre-treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti-browning agents, and hydrocolloid application strongly influence the final quality attributes of the products. The vacuum-frying processing parameters, namely frying time, temperature, and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical fruits have different matrix properties, including physical and chemical, which changed during ripening and influenced vacuum-fried tropical fruit quality. This paper reviews the state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and matrix on the quality attributes of the fried product.

与大气油炸相比，真空油炸水果可以在较低的温度下油炸，从而改善油炸产品的品质属性，例如油含量，质地，营养成分的保留和颜色。生产高质量的真空油炸水果是一项挑战，特别是因为水果的初始水含量高，需要长时间油炸。影响真空油炸水果品质属性的因素是设备的类型，预处理，加工条件，水果类型和水果基质。诸如热风，渗透干燥，热烫，冷冻，浸渍，抗褐变剂和亲水胶体的预处理会严重影响产品的最终质量。真空油炸工艺参数，即油炸时间，温度和真空压力，必须根据水果特性进行调整。热带水果具有不同的基质特性，包括物理和化学特性，这些特性在成熟期间会发生变化，并影响真空油炸热带水果的品质。本文回顾了水果真空油炸的技术现状，特别关注水果类型和基质对油炸产品质量属性的影响。