Abstract:High-fat diet is a major cause of many chronic diseases，such as hypertension，hyperlipidemia，and hyperglycemia.With the popularization of healthy low-fat diet，low-fat food market is poised to exhibit strong growth momentum.The majority of high-fat foods are deep-fried.In the deep frying，the water in the foods evaporates and thereby the oil enters the foods.Vacuum frying is regarded as a better processing method in comparison with the conventional frying as it can retain the inherent color，flavor，and nutrients of the raw materials and endow foods with loose porous structure and crispy texture.In this context，vacuum frying is a promising food production technology and contributes to the vigorous development of the food industry.Thus，this study reviewed this technology and summarized the problems of low-temperature vacuum frying and the research trends，to serve as a reference for the development of food industry.