Vacuum frying is the process of frying and dehydrating food at low temperature (80~120 °C), which can effectively reduce the damage of high-temperature food nutrients. Vacuum Frying Main Features 1) Prevent the loss of nutrient from food at high temperatures; keep…
There has been a popular fruits and vegetables snacks vacuum fryer in the food process. A vacuum fryer is a machine designed to fry vegetables, fruit, fish, and meat at low temperatures. Below the atmospheric pressure, the boiling point of water is…
Why Fruit Vacuum Freeze Dryer Is Worth Recommendation? Post Time: 10 December 2021 Freeze dryer, also known as vacuum freeze dryer machine, is a drying technology of sublimation to dehydrate materials. Why Vacuum Freeze Dryer Is Worth Recommendation For Novel Fruits…
The pilot vacuum freeze dryers are application for trial test to get the optimum processing curve of freeze drying processes. The pilot freeze dryer has the same configurations to the industrial freeze dryer, includes The main Specifications of pilot freeze dryers are HHFD-0.5, HHFD-1,…
Potato is a major food crop, grown in more than 100 countries in the world. Potato is a nutritionally superior vegetable due to its edible energy and edible protein. Potato chips owe their relatively high food value chiefly to their…
What Is Freeze Drying? If the water vapour pressure of a food is held below 4.58 Torr (610.5 Pa) and the water is frozen, when the food is heated the solid ice sublimes directly to vapour without melting. The quality…
Heat sterilization is the unit operation in which foods are heated at a sufficiently high temperature and for a sufficiently long time to destroy microbial and enzyme activity. General Guidelines For Retort Selection In order to select a retort the…
Freeze drying, also known as lyophilization, has been successfully application for the reliable preservation of heat sensitive products from meat to fruits and vegetables. In addition to food products, it is suitable for other goods, including: Freeze Drying Advantages Over…
Vacuum frying refers to dehydrate food in a negative pressure environment. Generally, the frying temperature is between 80 to 120 ℃, which can effectively reduce the damage of high temperature to food nutrients. The vacuum fried product has lower oil…
Water boiling temperature corresponds to pressure, so only a lower temperature is required at lower pressures to dehydrate food ingredients. This is the basic principle of vacuum frying. The low pressure in a vacuum fryer, allows producing snacks at lower temperatures,…
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