Designing and Manufacturing a Vacuum Frying System with Intelligent Controlling

Vacuum frying is one of the advanced technologies for food processing to make high-quality fried products by decreasing smoked temperature oil. In this study, vacuum system was calculated, designed, and manufactured using potato slices as material. The successfully shortening oil optimal conditions were 105ºC, 150 mmHg 10 minutes. process automatically controlled measured computer-programmed software. consists a heat power (6.33 kW), cylinder tank (400 mm diameter × 750 height), pump (0.75 kW, condensing equipment (0.45 30mm 440 length), freezing compressor (1.12 kW). capacity 24 kg material 4 hours, consisting 12 frequencies (20 minutes time 2 each). After manufacturing, used potatoes test assess effectiveness adjust conditions. indicated required moisture, suitable quality, typical color taste, low energy costs. This result can help master manufacturing technology domestic engineering.