194 Technical Articles National Seminar on “Indian Dairy Industry - Opportunities and Challenges” 194 For decades, consumers have desired deep- fat fried products because of their unique flavor- texture combination, ranging from potato chips, French fries, doughnuts, extruded snacks, fish sticks, and the traditional-fried chicken products. Frying is one of the oldest and most popular cooking methods in existence. Frying in vacuum condition is a new technology that can be used to improve the quality of fried foods because it is working in low temperatures and use the minimum oxygen content. Deep-fat frying is a method to produce dried food where an edible fat heated above the boiling of water serves as the heat transfer medium, fat also migrates into the food, providing nutrients and flavour (Fan et al., 2005). These conditions lead to high heat transfer rates, rapid cooking, browning, texture, and flavour development. Therefore, deep-fat frying is often selected as a method for creating unique flavors, colors, and textures in processed fried foods. However, surface darkening and many adverse reactions take place during deep-fat frying because of high temperature. Due to the pressure lowering, the boiling points both of the fat and moisture in the foods are lowered. Vacuum frying is an alternative technique to improve the quality of dehydrated food (Song et al., 2007). Advantages of vacuum frying V acuum fried products has low moisture content (<6%) and low water activity (aW<0.3) (Wongsuwan and Laosuksuwan, 2006). The absence of air during frying may inhibit oxidation including lipid oxidation, enzymatic browning; therefore, the color and nutrients of fried samples can be largely preserved (Tarzi et al., 2011). The products are crispy and retain original V acuum Frying Technology-New Technique for Healthy Fried Foods Govind Tagalpallewar, Nehul Shrigod and Nilesh Sardar Department of Food Processing Technology , College of Food Processing Technology and Bioenergy , AAU, Anand-388110. Email: govindpt@aau.in colour , taste and odour as of the natural foods. V acuum frying have some advantages, first it can reduce oil content in the fried product. Second it can preserve natural color and flavors of the product depend to the low temperature and oxygen content during frying process and third it has less adverse effect on oil quality. Likewise vacuum frying is beneficial to some fruits or vegetables with intense odour such as durian. Vacuum fried durian is less objectionable and more convenient to carry when compared with fresh durian. Vacuum frying can be used to fry high sugar fruits and fresh vegetable in order to produce various kinds of snacks. Sugar is burnt before water is removed from the fruits. The products still have high moisture content. Disadvantages of vacuum frying In financial terms, investment cost of vacuum frying process is much higher than that of deep frying. This is because vacuum frying technique is basically designed for large scale industry . There is a lack of design of vacuum fryer for small scale production. Small scale producers such as grower group, small community enterprise, and cooperatives find it hard to afford vacuum frying machines and equipment without financial support from Government. (Inprasit, 2003). Application of vacuum frying and their benefits in processing of food products V acuum frying reduces oil uptake and improves the quality parameters of carrot crisps and plantain chips Oil uptake is one of the most important quality parameters of fried foods, but this is incompatible with recent consumer trends towards healthier