Post Time: 26 March 2018
Final vacuum fried potato chips oil uptake: 18.5%
The optimum operation data of vacuum Fried potato chips are:
Potato chips thickness: |
1.5 mm |
Vacuum condition: |
8 kPa |
Frying temperature: |
75 -85 ℃ |
Frying time: |
30 min |
De-oiling speed: |
400 rpm |
De-oiling time: |
4 min |