A case of vacuum fried apple chips

Vacuum Fried Apple Chips [Shyu and Hwang (2001)]

The optimum conditions for vacuum fried apple chips is as follows,

Vacuum pressure condition, 3.115 KPa

vacuum frying temperature of 100–110 ℃

Vacuum time of 20–25 min

Centrifuged for 30 min at 350 rpm

And a concentration of immersing fructose solution of 30–40%

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