What You Need to Know
By lowering the ambient pressure, the boiling point of water is reduced to about 70–80 °C, enabling moisture removal at temperatures well below conventional frying. This reduces the extent of the Maillard reaction and limits acrylamide precursor formation, while also preserving thermolabile nutrients such as vitamin C and carotenoids. The reduced temperature also minimizes oil oxidation and the formation of harmful lipid oxidation products.
The Science
Primary Reaction
Water evaporation under reduced pressure