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与常压油炸相比,全自动油炸设备是提高油炸食品质量的另一种方法。影响油炸产品的最重要因素是油炸时间与温度的组合。为了生产出具有可接受物理特性的食品,与常压油炸食品相比,真空油炸显着降低了最终油含量,并且还大大降低了油炸用油的酸败性。真空油炸的大部分好处都可以归因于低温(105°C)的使用,最少的氧气暴露,从而减少了对油品质量的不利影响。该工艺可保留天然色和风味,降低丙烯酰胺含量,并保留营养化合物,例如油炸产品中的维生素和矿物质。与其他技术相比,由于降低了氧化,降低了油炸温度并且缩短了加工时间,因此真空油炸已被认为是具有较好感官特性的食品。吸油是油炸食品至关重要的质量参数之一,油炸过程中的低压导致空气快速扩散到油炸过程中形成的多孔结构中。与常压油炸相比,油进入产品的阻塞导致油的吸收更低。发现在60°C‒80°C的热驱动力下,与常压油炸的胡萝卜片相比,真空油炸的胡萝卜片的吸油率降低了约50%
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