A PROCESS FOR PRODUCING VACUUM-FRIED OKRA (Abelmoschus esculentus)

Abstract

The present utility model relates to a process for producing a vacuum-fried product using okra (Abelmoschus esculentus). Conventional vacuum-frying technologies typically involve complex pre-treatment steps such as ozone soaking, immersion in chemical or sugar-based solutions, multi-stage freezing, and extended processing times, which increase operational complexity, cost, and limit scalability. The present invention addresses these limitations by providing a simplified and streamlined process optimized for efficient production and consistent product quality. The process comprises sanitizing 10-16 kg okra (Abelmoschus esculentus) pods with 100 ppm hypochlorite solution; sorting the okra pods and removing old or unsuitable okra (Abelmoschus esculentus) pods; slicing the remaining sorted okra (Abelmoschus esculentus) diagonally in 3-4 pieces with 3-4 cm length each; blanching the sliced okra (Abelmoschus esculentus) at 100 °C for 1 minute to inactivate enzymes and stabilize product quality; cooling the blanched okra for 5 minutes using an ice bath; freezing the cooled okra (Abelmoschus esculentus) for 48 hours to improve structural integrity and moisture distribution; vacuum-frying the frozen okra (Abelmoschus esculentus) under reduced pressure at 120 °C for 1 hour to achieve crispiness with efficient moisture removal and minimal oil absorption; centrifugally de-oiling at 45 rpm for 15 minutes to remove excess oil and ensure consistent product texture. The method eliminates multiple freezing cycles, ozonebased treatments, and prolonged soaking or dipping steps, thereby reducing processing time and complexity. The resulting product is a crispy, shelf-stable, value-added vacuum-fried snack that retains its natural flavor, color, and texture and is suitable for scalable, commercially viable production.