Post Time: 24 October 2018
The fruits and vegetable which is ready to be vacuum fried contains about 60-90% of water. In the initial 5-10 minutes of frying process, about 70% of the free water is rapidly vaporized, which takes away a lot of heat and the oil temperature drops rapidly, around 50-60 ° C , simultaneouslyÃ¯Â¼Å’the vacuum also drops rapidly. If heat is not possible to be replenished shortly, it is difficult to form enough oil and steam paths. As a result, it is fried into a bending deformation, the taste is hard, the oil uptake and moisture rate is increased, that means the quality is lowered. Therefore, only by providing fast heat and rapidly increasing the vacuum degree, the material tissue can complete the process of dehydration, shrinkage, and protein coagulation in a short time to form a large number of unobstructed gaps, so that the vapour/oil enters and completes quickly. Once the "expansion" is good, the final de-oiling is smoother.
High efficiency heat transfer is a guarantee in vacuum frying process.