Vacuum frying is a reasonably new technology which uses lower pressure and temperature rather
than atmospheric deep-fat frying to improve the quality attributes of food products.
The main factors involve vacuum frying technology includes vacuum frying system,
the vacuum frying process, product, process and optimization, oil uptake, changes in the oil
during vacuum frying, and packaging and shelf life of vacuum fried foods.
Vacuum fryer machine can deal with apple, apricot,
carrot, grass carp, gold and green kiwifruits, mushrooms, potato, and shallots.
The centrifugal deoiling of fried materials is carried out within the frying chamber of the vacuum fryer machine.
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