Effects of vacuum frying on structural changes of bananas

► We investigated the effect of vacuum frying on the structure of bananas. ► Volume expansion follows a second order model. ► SEM images verify pore size expansion during frying. ► Products ripened for 2 days, fried at 110 °C under 8 kPa expand the most. ► Sensory evaluation indicates no preference for fried bananas based on ripened days.